Head Chef – Lime Café Rotorua | Daytime Café | Leadership Role

Position purpose

The Head Chef is responsible for the overall planning, organisation, management and day-to-day operation of Lime Café’s kitchen and will be gauranteed minimum of 30 Hours per week. The position leads all kitchen activities and staff, including the Chef de Partie, and is accountable for menu planning and development, food preparation and production, kitchen staffing and rostering, food costs and budgets, purchasing, food quality, food safety and the efficient use of kitchen resources. The Head Chef also undertakes hands-on cooking and food preparation as needed to maintain service standards.

Key duties and responsibilities

Kitchen operations and service delivery

• Plan, organise and oversee all daily kitchen operations, including preparation schedules, food production, staffing and service workflow.
• Direct and coordinate kitchen activities to ensure timely, consistent preparation and presentation of meals to agreed recipes and menu specifications.
• Prepare, cook and present dishes as required, including during busy service periods and when supporting other kitchen employees.
• Coordinate closely with the Café Manager and front-of-house team on service timing, dietary requirements, special requests and customer feedback.
• Ensure kitchen equipment is fit for purpose, appropriately maintained and used safely; report faults and arrange remedial action with management.

Menu planning, quality and improvement

• Plan, design, develop and review menus, specials and recipes, taking account of customer preferences, seasonal availability and business objectives.
• Set and maintain food quality, taste, presentation, portioning and consistency standards across kitchen production.
• Maintain up-to-date recipes, preparation methods and kitchen procedures, and communicate changes to kitchen staff.
• Investigate food-related complaints, identify improvements and implement corrective measures as appropriate.

Kitchen leadership, rostering and staff development

• Manage, direct and supervise the Chef de Partie and other kitchen employees; allocate work and clarify responsibilities.
• Prepare and manage kitchen rosters and staffing arrangements to meet operational requirements and approved labour budgets.
• Oversee induction, practical training, coaching and performance feedback for kitchen employees; support recruitment and staffing decisions where required.
• Promote a respectful, cooperative, productive and safe working environment and address operational issues promptly.

Budgets, purchasing and inventory

• Prepare and monitor kitchen food cost budgets and labour cost requirements, and implement measures to control costs without compromising standards.
• Manage kitchen purchasing, including ordering ingredients and supplies, checking quality, reviewing suppliers and maintaining appropriate stock levels.
• Oversee stock rotation, storage, portion controls and wastage reduction; monitor inventory and respond to variances.
• Maintain accurate kitchen ordering, costing, stock and other operational records, and report material concerns to management.

Food safety, hygiene and workplace safety

• Oversee kitchen compliance with the business’s Food Control Plan, the Food Act 2014 and applicable food safety requirements.
• Ensure proper food handling, allergen management, temperature controls, cleaning, storage, labelling and record-keeping.
• Train and supervise kitchen employees in food safety and hygiene requirements and take corrective action when standards are not met.
• Maintain safe work practices and ensure hazards, incidents, faulty equipment and maintenance concerns are addressed or escalated promptly.

Professional conduct and wider contribution

•        Keep informed of relevant culinary techniques, menu trends and industry developments and identify practical improvements for Lime Café.

•        Support business initiatives, promotions and operational planning where they relate to kitchen activities.

•        Carry out other reasonable and lawful duties consistent with the nature and seniority of the Head Chef position.

Minimum qualifications and experience

Applicants must have either

•        A relevant bachelor’s degree or higher qualification; or

•        At least five years of relevant professional experience in commercial kitchen operations, including experience appropriate to the responsibilities of a Head Chef.

Applicants must also demonstrate the practical ability to lead kitchen operations, manage staff and rostering, plan menus, control food costs and budgets, and maintain food safety and quality standards. Relevant experience and transferable responsibilities will be assessed on their substance, not solely on previous job titles.

Key performance expectations

• Consistent food quality, portioning, presentation and timely service.
• Effective kitchen planning, staffing, communication and team performance.
• Food and labour costs managed within agreed budgets, with appropriate stock control and minimal avoidable wastage.
• Complete and accurate food safety records and a clean, safe, compliant kitchen.
• Current menus, recipes and kitchen procedures that support customer needs and business requirements.