HEAD CHEF/VENUE MANAGER

Position Title: Head Chef cum Venue Manager

Location: Adelaide, South Australia

Reports To: Restaurant Owner/Director

Employment Type: Full-time

Position Summary

The Head Chef cum Venue Manager is responsible for overseeing all aspects of the restaurant's kitchen and front-of-house operations, ensuring exceptional food quality, outstanding customer service, efficient business performance, and compliance with all food safety and workplace regulations. This role requires strong leadership, operational expertise, and a passion for authentic Italian cuisine.

Key Responsibilities

• Plan, develop, and maintain authentic Italian menus, including seasonal and specialty dishes.
• Prepare, cook, and present high-quality meals while maintaining consistency and presentation standards.
• Supervise all kitchen operations, ensuring efficient workflow during service.
• Manage food preparation, portion control, and quality assurance.
• Monitor food costs, minimise waste, and maximise profitability.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Maintain kitchen equipment and coordinate repairs and maintenance as required.

Venue Management

• Oversee the daily operation of the restaurant, ensuring smooth front-of-house and back-of-house coordination.
• Deliver exceptional customer service and resolve customer enquiries or complaints professionally.
• Maintain high standards of cleanliness, presentation, and ambience throughout the venue.
• Ensure compliance with all relevant workplace health and safety, liquor licensing, and hospitality regulations.
• Recruit, train, supervise, and mentor kitchen and front-of-house staff.
• Prepare staff rosters and manage labour costs effectively.
• Conduct staff performance reviews and provide ongoing coaching and development.
• Foster a positive, professional, and team-oriented work environment.
• Manage food, beverage, and operational budgets.
• Monitor sales performance and identify opportunities to improve revenue and profitability.
• Control purchasing, stock ordering, inventory levels, and supplier relationships.
• Conduct regular stocktakes and implement effective inventory control procedures.

Business Development

• Assist in developing promotional activities and seasonal menu offerings.
• Maintain strong relationships with suppliers and local stakeholders.
• Identify opportunities to enhance customer satisfaction and business growth.
• Monitor customer feedback and implement continuous improvements.

Skills and Qualifications

• Proven experience as a Head Chef, Executive Chef, Restaurant Manager, or in a similar hospitality leadership role.
• Strong knowledge of authentic Italian cuisine and modern cooking techniques.
• Excellent leadership, communication, and team management skills.
• Strong organisational, problem-solving, and decision‑making abilities.
• Experience in budgeting, stock control, cost management, and financial reporting.
• Sound knowledge of food safety regulations, HACCP principles, and workplace health and safety requirements.
• Ability to perform effectively in a fast‑paced environment.
• Proficiency in restaurant point‑of‑sale (POS) systems and basic computer applications.

Preferred Qualifications

• Certificate IV, Diploma, or higher qualification in Commercial Cookery, Hospitality Management, or a related field.
• Food Safety Supervisor certification.
• Responsible Service of Alcohol (RSA) certificate (South Australia).

Key Performance Indicators (KPIs)

• Consistent delivery of high-quality food and customer service.
• Achievement of food cost and labour cost targets.
• High customer satisfaction and positive reviews.
• Compliance with food safety and workplace regulations.
• Staff retention, performance, and development.
• Revenue growth and profitability.
• Effective stock management with minimal waste.

Working Conditions

Full‑time position with flexible hours, including evenings, weekends, and public holidays.

Ability to stand for extended periods and work in a busy hospitality environment.

May be required to assist in both kitchen and front‑of‑house operations during peak service periods.

This position plays a critical leadership role in ensuring the restaurant delivers an exceptional Italian dining experience while achieving operational excellence, customer satisfaction, and sustainable business growth.

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