Head Culinary Officer

3 days ago

Rockhampton, Queensland, Australia beBeeCulinary Full time $77,000 - $80,000

Culinary Leadership Role

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The Head Culinary Officer oversees the culinary department, ensuring that all food prepared is of high quality and meets the establishment's standards. This involves managing a team of cooks and kitchen staff, inspecting ingredients, and maintaining optimal stock levels.

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Responsibilities:

  • Manage a team of cooks and kitchen staff, delegating tasks to optimize resource use.
  • Inspect levels of ingredients, raw food supplies, and other raw materials, ensuring optimum stock levels.
  • Place orders for required supplies and make necessary requisitions for stock, frozen items, beverages, and other raw materials.
  • Inspect received products for quality and quantity, adhering to quality control standards.
  • Schedule food production and manage operations to optimize resource use, minimizing waste and maximizing efficiency.
  • Assist kitchen staff in overall kitchen operations to ensure timely services, focusing on customer satisfaction.
  • Observe methods of food preparation to ensure consistency, implementing improvements as needed.
  • Assign duties based on capacity and capabilities for ingredient preparation, cooking, and delivery, promoting teamwork.
  • Inspect and use cooking appliances for order completion, ensuring cleanliness and usability.
  • Perform inventory duties and stock rotation, maintaining accurate records.
  • Collaborate with management on pricing to reflect labor, ingredients, and overhead costs, optimizing profit margins.
  • Guide and mentor employees, addressing issues and worker grievances in a fair and professional manner.
  • Maintain high levels of cleanliness, organization, storage, and sanitation, ensuring personal hygiene and sanitation standards.
  • Ensure items are prepared within established preparation, portion control, and pricing policies, adhering to health and safety regulations.
  • Manage relationships with distributors and resolve vendor issues promptly, building strong business partnerships.
  • Follow established budget guidelines, allocating resources effectively to achieve business objectives.
  • Ensure safety and sanitation practices in the kitchen, prioritizing the well-being of customers and staff.
  • Manage kitchen staff and delegate tasks related to meal prep, cooking, and serving food to diners in a timely fashion, delivering exceptional customer experiences.
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