JOB TITLE: HEAD CHEF

Location: Freds Hospitality
About Us: Freds Sechelt will be our third location set to open soon and is eager to become the go-to destination for Italian cuisine on the Sunshine Coast. We pride ourselves on authentic recipes, high-quality ingredients, and exceptional service. We are seeking a passionate and experienced Head Chef to lead our culinary team and collaborate with the Culinary Operations Manager to create an exceptional dining experience for our guests. Freds Hospitality is a growing brand, and this role offers an excellent opportunity for growth in the culinary industry.
Position Overview: As the Head Chef, you will be responsible for managing all aspects of the kitchen operations. This includes developing menus, leading the kitchen staff, and ensuring the highest standards of food quality and safety. Reporting directly to the Culinary Operations Manager, you will play a key role in maintaining our brand’s reputation for exceptional Italian cuisine.

QUALIFICATIONS:

• Minimum of 3 years of experience as a Head Chef or in a senior culinary role in a high-volume kitchen, preferably specializing in Italian cuisine.
• Strong leadership skills with a demonstrated ability to inspire and develop a team.
• Expertise in menu planning, food preparation, and kitchen operations.
• Exceptional organizational and time-management skills.
• Strong knowledge of food safety and hygiene standards.
• Creative and passionate about food, with an eye for detail.
• Familiarity with inventory management systems and cost control techniques.
• Availability to work flexible hours, including evenings and weekends.

• Oversee daily kitchen operations and ensure the efficient and smooth running of all culinary activities.
• Collaborate with the Culinary Operations Manager to develop and innovate seasonal menus while maintaining authenticity and high quality.
• Lead, train, and mentor kitchen staff to foster a culture of excellence and teamwork.
• Ensure consistent food quality, presentation, and adherence to recipes.
• Manage food costs, inventory, and waste to achieve financial targets.
• Uphold the highest standards of cleanliness and safety, ensuring compliance with all health and safety regulations.
• Monitor and maintain kitchen equipment, ensuring proper functionality.
• Partner with the Culinary Operations Manager to implement strategies that enhance the guest experience.