About TAFE Queensland
TAFE Queensland is proud to be the largest and most experienced Vocational Education and Training provider in the State. For more than 140 years, TAFE Queensland has delivered practical and industry-relevant training to provide students with the skills and experience they need to build lifelong careers. We have recently been named the State Winner of the 2021 Large Training Provider of the Year at the prestigious Queensland Training Awards. Our training is delivered to students and apprentices on-site, online, in the workplace, or on-campus to give people the skills they need to enrich their communities, support their industries, and strengthen their local economies.
By working at TAFE Queensland, you can be part of a highly experienced workforce closely connected with their industries and dedicated to delivering best practices and innovative training.
Your Opportunity
As the Head Chef you will:
Effectively manage the day to day operations of the kitchen servicing the café, restaurant and events centre to achieve educational and commercial outcomes and deliver an outstanding customer experience. The position reports to the Food and Beverage Manager, TAFE Queensland Gold Coast
This is a Permanent Full Time opportunity,
The position will be based primarily at Robina however you may be required to perform work at other TAFE Queensland campuses.
Key Responsibilities
Working with the Food and Beverage Manager contribute to the development of the budget and ensure that the budget targets are achieved. Work with the Director of Faculty to ensure that the outlets provide a seamless student experience, providing high quality learning outcomes whilst maintaining commercial viability and an excellent customer experience. Working with the faculty & educational team leader – which includes all cookery and hospitality teachers to ensure that student outcomes are achieved Plan in advance for several menu changes throughout the year – create, cost and price each recipe and menu’s for the café, restaurant and event centre. Control and direct the food preparation process for all outlets. Including recipe cards and photos for students to follow, rotation of baked goods and quantity & quality control for seedpod café, planning for term breaks for baked goods Determine food inventory and equipment needs and source local & Australian produce in line with sustainability goals. Be sure where ever possible that suppliers have a sustainability commitment story to tell Working with the Food & Beverage Manager establish and maintain relationships with external providers and negotiate competitive pricing and terms of trade. Manage and control stock, establish reports on stock control and wastage and report on these to the Food and Beverage Manager. Waste minimisation is an important aspect of sustainability Maintain accurate records and report to the Food and Beverage Manager in relation to kitchen activities including feedback and staffing issues. Supervise staff (which will include students) on each shift ensuring that uniform and grooming standards are adhered to. Provide orientation and ongoing coaching to kitchen staff and students at the rooftop restaurant, café and event space. Maintain a safe, clean and organised work environment with emphasis on high food safety standards. Adhere to the United Nations Sustainable Development Goals and incorporate sustainable practices into all aspects of the role – (including: Waste separation, plastic minimisation, closed loop system to be fed the green waste, how we receive good from suppliers – using our bags and boxes, minimise wax and foam boxes) Model and actively promote an ethical and safe work environment that supports a culture of zero harm and best practice regarding health, safety, wellness and sustainability. How you will be assessed
The ideal applicant will be someone who has the following key capabilities:
Demonstrated experience in a similar role as a Head Chef in either a restaurant, café or event space Experience in managing teams with both permanent and labour hire team members. An important aspect of this role is the need to manage students. Proven experience in building and sustaining productive internal and external relationships and working collaboratively including the ability to proactively and positively work with front of house staff and students. Demonstrated ability to manage food and labour costs High level communication, coaching, customer service and negotiation skills Qualifications/Requirements
Mandatory qualifications:
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery Highly desirable requirements:
Minimum 5 years recent industry experience in either a hotel, restaurant, or event space Understanding of the United Nations Sustainable Development Goals and the ability to adapt sustainable practices into all aspects of the role. Understanding of the vocational training system in Australia for hospitality and cookery
