Executive Chef – Warrior Restaurant

An exciting opportunity has arisen for someone to join the Warrior Restaurant team as the Full Time Executive Chef!

Australia Zoo and the Crocodile Hunter Lodge are an equal opportunity employer, where we recognise the diversity of our workforce and community – be it on the basis of gender, age, race, sexual orientation, or religious belief. We provide specific workplace programs to support diversity and equal employment opportunities for women, people with disabilities and all cultural backgrounds.

The Crocodile Hunter Lodge and the Warrior Restaurant have been designed to reconnect guests with nature, and is home to beautiful native wildlife, with black cockatoos and kangaroos visiting most days. The Warrior restaurant overlooks a state-of-the-art home for our resident emus, kangaroos and koalas.

The Executive Chef is responsible for overseeing the preparation of food at The Crocodile Hunter Lodge alongside the Warrior Manager. They will be the driving force behind exceptional standards and will execute high quality food, focused on fresh, seasonal and local produce.

The successful candidate will have a demonstrated ability to problem solve, coordinate a team and create recipes suitable for a fine dining restaurant. The successful candidate will have a demonstrated passion for food, creativity and will deliver a world-class food experience.

Duties Include:

• Manage and Coordinate the Planning and Executing vibrant and exciting menu offerings.
• Schedule and coordinate the work of other kitchen employees to ensure that food preparation is economical and technically correct.
• Ensure that high standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
• Monitor and maintain controls to minimise food and supply waste.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles, and document any incidents or near misses.
• Assist in the development of standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimise food costs; exercises portion control for all items served.
• Food preparation, and supervision of food preparation.
• Evaluate food products to assure that quality standards are consistently attained.
• Maintain a high level of service principles in accordance with established standards.
• Enforce policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Support safe work habits and a safe working environment at all times.
• Ensure a high level of focus on sustainable practices and minimising negative environmental impacts during food preparation, storage and waste.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provide guidance and direction to team members, including setting performance standards and monitoring performance.
• Utilise interpersonal and communication skills to lead, influence, and kitchen staff.
• Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback, and individual coaching when needed.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and lodge standards.
• Ensure all products are prepared in a consistent manner and meet lodge appearance/quality standards.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the Warrior Manager when required.

Essential Criteria:

• Chef Qualification (e.g. Cert III in Commercial Cookery).
• Experience in a similar role.
• Experience in all facets of kitchen operations, including stock control, labour analysis, roster creation, staff management and an extensive understanding of HACCP management.
• Ability to work in high pressure and fast paced situations
• Full availability, including weekends, evenings, public holidays and school holidays
• Food Safety Supervisor Certificate and a Queensland Responsible Service of Alcohol (RSA)

Basic short-term accommodation arrangements can be made to assist the successful candidate with re-location, based on eligibility criteria.

Here is a checklist of information you will need to have ready before you start to complete the employment application form:

• Education history
• Employment history
• References
• Any qualifications you may have eg First Aid
• Any achievements you may like to tell us about
• your availability (what hours can you work)
• A resume in .pdf format
• Any other info that may support your application