Head Chef

• Permanent, full-time role
• 5+ years of experience

About the opportunity:

Reporting to the Culinary Director, Clint Jaeger, the Head Chef will lead a talented team and ensure the kitchen operates to optimum efficiency.

The ideal candidate must have:

• An understanding of financial budgets, food and labour costs, rostering and ordering experience.
• Demonstrated experience as a Head Chef in a fine dining or luxury hotel environment.
• Demonstrate a keen interest in growing food trends, techniques and the ability to contribute to menu planning.
• A track record of leading teams that deliver outcomes.
• The ability to manage staff performance, including unsatisfactory performance and display exemplary leadership.
• Resilient and able to perform in high-pressure service periods.
• Strong work ethic and a “can do” attitude.
• Excellent communication skills.
• Full-time availability. Willing and able to work rotating roster that includes weekends and public holidays.

About 85 Spring:

Three hospitality offerings will be located within 85 Spring – Sir Collins, Baron and Eighty-Five. Our passion for sourcing fresh, local ingredients and creating exceptional cuisine that is not only beautiful but an incredible dining experience, is our goal.