Join a pioneering South Australian family business with over 70 years of history
Opportunities for career advancement within the group of venues
Become part of a progressive team that is looking to the future, whilst leveraging our incredible legacy.
Fun, friendly, hard-working and professional team that will become your family.
An exciting opportunity now exists for an enthusiastic and experienced Head Chef with a strong customer service focus to join our tight-knit team!
About Us...
The Eyre Hotel is located in Whyalla and is part of the Matthews Hospitality Group, a family-owned business operating 8 Hotels across South Australia.
Whyalla is located 76 km South of Pt Augusta and 388 km from Adelaide. It is one of the three major centres on the Eyre Peninsula and like Ceduna and Port Lincoln, it is driven by the local steel and petroleum industries.
Welcoming visitors and residents as you enter the city of Whyalla is the Eyre Hotel. The Eyre Hotel has been operating since 1961. It is located on Playford Avenue in Whyalla and is the first hotel you pass as you enter the town from Adelaide.
The Eyre Hotel offers a family friendly bistro servicing meals 7 days a week for lunch and dinner, seating up to 100 guests. The bars are a great place to have a beer with good friends or new acquaintances. The gaming room is constantly being updated with new games and offers great benefits for players. We also offer guests comfortable and exceptionally priced accommodation options for short or long stays.
About the Role ...
The Eyre Hotel has an exciting opportunity for a creative Head Chef who wants to lead and inspire a small team. The primary role is to manage the kitchen operations, lead with a hands on style and ensure the food offering on site is delivered to an exceptional standard.
This is not your average role, we are looking for an exciting, talented and ambitious person to grow with us, someone who lives and breathes the hospitality industry, so only a true kitchen professional need apply.
The ideal candidate will have longevity in previous positions and must have a real drive for creating fresh seasonal food, show flair and embrace creativity. We are searching for someone who is passionate about cooking honest pub grub! A person who sees the importance of cooking that perfect Schnitzel or salt & pepper squid while being brave and trying different things.
Ideally you must be able to work over a 7 day roster, including all food services and public holidays.
Key Duties
? Deliver to our client's high expectation of a premium experience
? Maintain an overall knowledge and passion for food
? Observation of and implementation of allergy awareness controls.
? Adhering to all relevant health and safety and food safety standards
? Menu development for formal dining & events menus
? Oversee all hotel kitchen operations reporting directly to the Venue Manager
? Taking responsibility for the food production and be versatile to lead the teams across all operations
? Tightly monitor costs with special regard to portion control, waste minimization and stock control.
? Be an integral part of our passionate leadership team who are dedicated to creating memorable experiences
? Staff rostering
? Maintaining a premium and consistent approach to all levels of food and service delivery.
About You ...
We place great importance on being an employer of choice and offer excellent career opportunities including ongoing training and development; a competitive salary for the right applicant, recognition and company discounts.
So, if you are a 'can-do' person, who thrives on new challenges; likes working in a team within a diverse environment; and consistently delivers to the highest quality, then you'll fit right in and we'd like to have you on our team.
To succeed in this role you will need the following skills and qualifications:
? Trade qualified chef
? Team player and able to work autonomously and the ability to work under pressure while maintaining a positive outlook and professional manner
? Prior experience in a high paced & high-quality kitchen
? Modern, contemporary and innovative culinary skills
? Strong knowledge of performance management principles and techniques
? Be motivated by a passion for quality and great service delivery
? Solid knowledge of food and catering trends with a focus on quality, technique, sanitation, food cost controls, and presentation
? High levels of experience scheduling, managing, mentoring and training staff
? Ability to communicate effectively with a wide range of people (suppliers, customers, employees and management)
? Have the ability to work under pressure and to tight deadlines in a calm and methodical manner