Gusman Y Gomez Hendon

Req #1122

Hendon SA 5014, Australia

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Job description

Posted Monday, 25 August 2025, 9:30 am

Position

Cook

Division

QSR

Responsible

Store Manager

Department

Guzman y Gomez

Position Summary

The Head Cook is responsible for the efficient and effective operation of a GYG kitchen and management of the kitchen crew. They will maintain a complete knowledge of GYG menu items, ingredient and procedures at all times in order to proactively and promptly deliver the highest level of food experience.

Shared Responsibilities

Our Measures

All of us have a responsibility to:

• Enhance the spirit and reputation of the organisation.
• Maintain a culture focused on sales and customer service

All of us are expected to:

• Display our behaviours daily.
• Deliver projects whether leading them or contributing to them as part of a team.
• Participate and contribute across functions.
• Contribute to making a business people aspire to be a part of.

Role Responsibilities and Contributions

Your Measures

• Oversee the operation of a GYG kitchen by managing and leading the preparation of ingredients and menu items in order to deliver highest quality food to all customers in accordance with GYG standards.
• Complete the daily preparation of ingredients and menu items in sufficient quantities to meet customer demand in accordance with the daily Prep List.
• Promptly and accurately prepare all menu items to GYG standards in accordance with the food recipes.
• Efficiently and effectively manage line food levels to ensure that all menu items are available to customers at all times.
• Ensure that kitchen operations comply with the requirements of the GYG Food Safety Plan.
• Complete all daily checklists.
• Ensure all kitchen cleaning tasks are completed in accordance with the Cleaning Checklists.
• Provide effective leadership of the kitchen crew in order to deliver customer service and product quality consistent with the high standards expected of a GYG restaurant.
• Assist the Restaurant Manager or Area Manager with recruitment and induction of kitchen crew member.
• Facilitate the orientation and training of all new and existing kitchen crew, includng scheduling and delivering kitchen training in accordance to the GYG Training Program and Recipe Guide.
• Ensure that the required numbers of trained and certified kitchen crew members are available to effectively and efficiently operate the restaurant.
• Ensure all GYG and Peregrine policies and procedures, including WHS policies, are followed by kitchen staff.
• Report any workplace hazards incidents and injuries, including unsafe work practices and emergency procedures, in accordance with GYG and Peregrine polices.
• Prepare and cook consistently high quality food in quantities appropriate to meet customer demand.
• Operate the kitchen in order to consistently deliver sales that meet or exceed the targets set and actively manage food costs.
• Oversee food, ingredient and kitchen stock levels and order stock to ensure we never run out.
• Manage and report on key financial food cost indicators including; inventory management, labour costs, wastage, and food yields.
• Accurately track and reconcile all received orders (i.e. quantities, weights, case counts, prices and volumes) as ordered and invoiced, and report discrepancies to Taqueria/Store Manager or Area Manager.
• Supervise the use and maintenance of GYG equipment to minimise repair needs and extend the usable life of the equipment, and communicate equipment repairs and maintenance requirements to the Taqueria/Store Manager.

• Any other duties as requested from time to time

• Achieve maximum shrink of 2%

• Speed of service: 70% of all orders under 4 minutes
• GYG Franchise standards, Peregrine policies and procedures (including WHS) are complied with Meet Cost of Goods Sold (COGs), Cost of Labour (COL) and Operating Costs targets as set by GYG and Peregrine for the kitchen operations.
• Comply with our obligations under the Franchise Agreement.
• Customer complaints are low
• Food is prepared in accordance with GYG recipes and standards
• Facility is managed according to HACCP standards equivalent
• No food safety incidents
• Reports are accurate and on time
• Succession exists for all roles that require it
• Supply of ingredients is managed to ensure we never run out, pricing charges are as agreed, and vendor invoices are processed correctly
• Stock is managed so that we never run out and waste is minimised
• Safety KPIs are achieved and continuously improved
• Successfully handling additional duties or requests with a flexible and solution-oriented mindset.

Job details

Pay type

Hourly