Executive Chef

at  WHSmith

JOIN OUR TEAM AS AN EXECUTIVE CHEF: SHAPE THE FUTURE OF OUR KITCHENS!

• Exciting opportunity to join a well-established international brand!
• Inspire and mentor our kitchen teams across the country, fostering a culture of excellence and creativity in a fast-paced, high-energy environment.
• Join the team as we enter an exciting period of growth.

FOOD BY WHSMITH CURRENTLY OPERATES OVER TWENTY CAFÉS IN NSW, QLD, VIC AND SA, PROVIDING FOOD AND BEVERAGES TO HOSPITAL EMPLOYEES, PATIENTS AND THE GENERAL PUBLIC.

Our cafes are located in some of the busiest hospitals in the country, and we are growing rapidly. These locations provide dynamic and fast-paced work environments that are perfect for driven individuals who thrive on a challenge. Our company values are Value our People, Drive for Results, Customer Focus & Accountability. As such, we are looking for enthusiastic and energetic individuals who share our passion for delivering exceptional customer service and who are committed to helping our business grow and succeed.

REPORTING TO THE HEAD OF FOOD, THE EXECUTIVE CHEF IS RESPONSIBLE FOR THE DEVELOPMENT AND MAINTENANCE OF MENUS AND RECIPES, FOOD SAFETY AND SUPPLIER PARTNERSHIPS ACROSS THE FOOD NETWORK OF STORES NATIONALLY.

This role is primarily based at Blacktown Hospital, however, your support extends to our other Food by WHSmith sites as required, for maintaining standards, safety, and mentoring, as well as covering chef absences.

Additionally, you will be responsible for:

• Creating and refining diverse menu offerings, including new and existing dishes, that align with our national food business strategy.
• Developing comprehensive recipe cards and conduct detailed costings for each menu item, ensuring alignment with budgetary goals.
• Leading the food safety function across all sites, ensuring compliance with HACCP standards and internal protocols.
• Training and mentoring new cooks and kitchen staff on-site, fostering a culture of excellence and continuous improvement.
• Conducting new store visits to provide support on standards, menu execution, team development, and food safety practices.
• Assessing and updating the current food range to ensure compliance with the Healthy Choices framework across all states.
• Completing Nutritional Information Panels (NIP) for recipes, including detailed allergen information, to support audit requirements.
• Sourcing and selecting suitable replacement products that comply with the Healthy Choices framework, collaborating with national and local suppliers.
• Updating existing costings in response to new pricing structures and secure the best products while managing costs end-to-end.
• Managing the database administrator to ensure accurate entry of new recipes into the ERP system and produce production sheets for each site.
• Developing, costing, and implementing catering menus specific to each site, supporting maximum Average Transaction Value (ATV) and revenue targets.
• Analysing and following up on waste and production metrics to optimise operational efficiency.
• Developing and distributing cyclic menus, ensuring they meet operational and nutritional goals.
• Working with Site Managers to identify and source appropriate local suppliers, enhancing menu diversity and quality.