Head Chef

at  Lancemore Hotel Group

• Advance your culinary career at a stunning Hotel based in the scenic Cleveland Estate - Macedon Ranges
• Competitive salary and access exclusive staff benefits and discounts including a free YOU Day - get a paid day off on your Birthday! **
• Free onsite car parking
• Full time position with a base salary of $95K plus super
  Brilliant opportunity for a motivated, experienced and talented Head Chef to join the
  senior management team, set the standards, run the kitchens and food production
  at our Cleveland Estate Hotel.

ABOUT US:

Cleveland Estate Macedon Ranges Situated in the historic country township of Lancefield, discover the best of the Macedon Ranges region at Cleveland Estate. Less than an hour’s drive from Melbourne CBD, the property features 50 beautifully appointed spacious suites, a 1987 built country Homestead, flexible conference and event spaces, restaurant, and underground cellar door, all amongst lush vineyards and undulating landscapes.

LANCEMORE HOTEL GROUP

A pioneer in Boutique Hotels and conference facilities since 1986, Lancemore Hotels is an Australian leading lifestyle brand renowned for curated places, understated luxury, and a welcoming signature touch.

• We strive on constantly growing and seeking approaches to be better in everything.
• You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.
• If you are a talented, enthusiastic and performance driven individual wanting to enjoy your career within an established boutique hotel brand and supportive team, then…

• Overall leadership and responsibility for the cost-effective management of the kitchen team
• Oversee the food preparation, production and implementation of menus
• Works in conjunction with Food and Beverage Management team to ensure a quality product and service
• Maintain health and safety standards in the kitchen
• Respond to any changes in food styles and service trends as dictated by the market
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored
• Ensure the highest possible standard of hygiene is practiced and maintained
• Co-ordination of the stewarding team to meet the kitchen’s requirements
• Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open
• Establish on-going On Job Training Programs within the department to meet Brand and Service Standards.