Head Chef | The Nielsen
Core
Build and manage a harbourfront kitchen for a hospitality group's seasonal venue, focusing on cost control, team development, and operational standards without daily dinner service.
Role type
Head Chef (Seasonal/Harbourfront)
Builds
Food service for The Kiosk, The Pavilion, and The Beach Club
Domain
Hospitality / Restaurant Operations
Required skills
Food cost management, Kitchen labour planning, Team leadership, Standard operating procedure creation, Allergen management, Event catering
Preferred skills
Weather-based prep planning, Financial variance analysis, Succession planning, Documentation of kitchen processes
Technologies
Food Safety Supervisor certification
Responsibilities
Manage food cost and labour budgets, Develop and train sous chef, Ensure kitchen runs to standard across multiple outlets, Plan for events up to 200 guests, Maintain guest food scores and allergen records
Seniority
Senior, hands-on IC