Head of Culinary

**About us**
**_
Escape the Ordinary....._**Growing from an innovative partnership between Salter Brothers, IHG and culinary visionary Matthew Butcher is a bespoke food and beverage experience spanning across Sydney & Melbourne. Through escaping the ordinary with creative approaches to the hospitality industry, we bring together true professionals to develop an adventure like no other and create a guest journey which is unforgettable.

**Your day to day** What are we looking for?**

Based In Melbourne, as our head of Culinary, you’ll direct all kitchen activities in partnership with onsite kitchen leadership team. The development of innovative dishes is key part of this role to create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions are kept to our high standards - to make sure your kitchen is always running smoothly. As part of the Senior leadership team, you will also be responsible for:

- Complete forecasts, plans, and departmental production reports for management
- Help prepare the annual budget and the setting of departmental goals
- Maintain costing and documentation of all dishes prepared and sold from the kitchens
- Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers
- Works with Human Resources on workforce planning and management needs
- Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance
- Drive a great working environment for teams to thrive - connect departments to create sense of one team
- Works with Venue Managers to develop cohesion and understanding between Front of House and Back Of House
- Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests
- Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
- Always follow governmental regulations and company policies and procedures
- Develop recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Develops and writes standard recipes
- Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
- Manages and oversees the quality of all food produce, ensuring a high standard and guest satisfaction in all outlets
- Supervises and coordinates pricing and preparation of menus by taking into consideration such factors as:
Local requirements

Competition & Trends

Availability of Food and Beverage products
- Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
Sales history & Sales mix

Actual costs & potential costs

Par stock

Production time
- Develop relationships with local suppliers and drive the purchasing of quality local produce where possible
- Keeps an up-dated hotel policies and procedures file and up-dated files on the following food production matters
- Sets food production and stewarding goals and develops strategies, procedures and policies
- Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment

**What we need from you** What we need from you?**
- Degree or certificate in culinary arts
- 5 years’ experience as a chef
- At least three years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
- Strong interpersonal and communication skills, and the ability to manage multiple tasks and conflicting deadlines required.
- Flexible - night, weekend and holiday shifts are all part of the job
- Compliant - as well as meeting local laws.
- Articulate - a great communicator, you’ll be warm, welcoming and easy to talk to

**What we offer** What we offer?**

Job Reference: EMEAA37137