Head Chef
Nose-to-Tail, Paddock-to-Plate, Root-to-Leaf, not a catchcry for us, it's what we live by. Like minded Head Chef required to help develop philosophy.
Summary about this job
Chefs/Cooks
Company: Leonards Mill
Location: Fleurieu Peninsula & Kangaroo Island
Work type: Full Time
Salary: $70,000 - $74,999
Phone: +61-3-5972-1994
Fax: +61-8-8352-2514
E-mail: n\a
Site: n\a
Detail information about job Head Chef. Terms and conditions vacancy
- HEAD CHEF ROLE NOW AVAILABLE- Start date August 22.
- Let your creativity shine and be spoilt with an abundance of fresh local produce
- Historic old stone flour mill set in stunning location
Leonards Mill is situated in an idyllic setting 75 minutes south of Adelaide on the ever-developing Fleurieu Coast. The restaurant has gained a solid reputation for offering an exceptional menu based on locally sourced ingredients. We currently only buy whole animals that arrive as sides or quarters and are then and broken down in-house. Every cut of meat is used and nothing is wasted. We source all our produce as close as we possibly can to our location and in doing so provide our customers with a true representation of the flavours the Fleurieu Peninsula has to offer.
We are looking for a passionate and dedicated Head Chef ready to inspire and motivate and carry on the truly Eat Local ethos that has become our main core value. In this role you will be able to showcase your own creativity in the seasonally changing menu. We like to challenge diners palettes and are not afraid to encourage them to eat something they would never normally order.
Currently open Wednesday through to Sunday for lunch and Friday and Saturday nights for dinner.
In this role the successful applicant will be responsible for...
- providing and maintaining innovative food menu items
- maintaining close relationships with local suppliers
- consistently producing a high quality food product
- ensuring food cost and gross profit targets are achieved
- demonstrate superior recipe knowledge for every item on the menu
- ensure stock control and rotation procedures are adhered to and wastage kept to an absolute minimum
- produce weekly rosters for kitchen staff
- facilitate the training and development of kitchen staff
The successful applicant will lead by example, work well under pressure and have excellent communication skills. Previous experience in Head Chef role is preferred however qualified aspiring Sous Chefs ready to take the next step will be considered. Strong butchery skills are preferred as we wish to continue the practice of breaking down sides of meat in-house.
A generous remuneration package based on experience will be offered to the successful candidate.
Given regional location, must have own mode of transport and drivers license. Short term accommodation can be provided to the right applicant looking to relocate. Being located within walking distance to the stunning Second Valley beach and a short drive to Deep Creek Conservation Park, the location lends itself to the perfect work-life balance.
The position is set to start from Wednesday August 22, 2018.
Please submit your resume and cover letter via the Seek Website.