Lead a high-volume Burgmann College kitchen with menu development and team leadership across dining, functions, and community events. Work a consistent 40-hour roster across five days.

As Head Chef, you will oversee institutional catering in a diverse education and community workplace. You will shape a four-week rotating menu, manage procurement and commercial performance, and maintain food quality. Your leadership will guide sous chefs, commis chefs, and kitchen hands.

Key Responsibilities:

- Lead daily kitchen operations and service
- Develop four-week rotating menus for diverse diners
- Manage functions, formal dinners, and community events
- Forecast production, control portions, and manage resources
- Lead, mentor, train, and roster kitchen teams

Requirements:

- Commercial Cookery trade qualification, Certificate IV, or equivalent
- Food Safety Supervisor certification and RSA
- Head Chef or Senior Sous Chef experience
- High-volume catering and bulk cooking experience
- Knowledge of HACCP, food safety, WHS, and hygiene

Bring culinary leadership, commercial capability, and menu expertise to Burgmann College’s high-volume catering operation with Cater Care.

📌 Head Chef Burgmann College Catering (Monteregian Hills)
🏢 cater care
📍 Monteregian Hills