Head Chef, Sous Chef, Line Cooks and Kitchen Attendants
Core
Lead and operate a new flagship sports bar kitchen, preparing and presenting menu items across all stations including prep, fry, grill, salad, and dessert.
Role type
Head Chef / Sous Chef / Line Cook
Builds
A brand-new kitchen team and menu for a multi-level sports bar and gaming venue
Domain
Hospitality / Sports Bar / Commercial Cooking
Required skills
Core cooking techniques (grilling, deep frying, shallow frying), meat/seafood/poultry preparation, food safety and hygiene compliance, recipe and plating standards adherence, kitchen organization
Preferred skills
Team management, staff coaching, cost control, stock management, experience in busy kitchens
Technologies
Commercial kitchen equipment
Responsibilities
Lead kitchen operations and set standards, hand-pick and build BOH team, manage food quality, costs, labour, and stock, run kitchen during service, prepare and cook menu items to standards, coach and support kitchen staff
Seniority
Senior (Head Chef), Mid-level (Sous Chef), Entry/Mid-level (Line Cook)