Head Chef | Rottnest Island

Our Story
 
Over the last forty years, this family company has grown from its remote accommodation beginnings, to become the highly regarded organisation behind a broad range of properties with names familiar and dear to many people.
 
The Prendiville Group owns and operates numerous iconic tourism, hospitality and entertainment facilities. Represented in a host of different environments, from the red earth mining centre of Karratha, to the lush vineyards of the South West, to the blue waters and white beaches of Rottnest Island, and the rich port heritage of Fremantle.  
 
Hotel Rottnest, located on the premiere tourist destination Rottnest Island, has earnt its spot in WA’s Best 25 Pubs - overlooking breathtaking views of Thomson Bay. With endless summer fun, annual events that sees crowds of visitors make themselves at home at the pub for their afternoon entertainment – Hotel Rottnest is the destination venue for those exploring the island.
 
 
A Prendiville Group hotel will take you to some of Australia’s most awe-inspiring destinations; from pristine beaches, lush vineyards, island get aways and red earth outback adventures.
 
 
The Role
As our Head Chef, you will play a critical role in driving a high engaging kitchen team environment and elevating kitchen processes within Hotel Rottnest.
 
Hotel Rottnest is one of the busiest pubs on one of Australia most sought after tourism destination spots, Rottnest Island – producing thousands of covers daily across our peak seasons. As a well-seasoned senior Chef, you will bring a wealth of knowledge, leadership and hands-on guidance to your team, with a focus on their growth & development, leading by example and ability to motivate your team – seeing kitchen productivity heighten.

To be successful in this role, you will possess unmatched mentorship, grit & determination, thrive in high intensity environments within a high volume staffed kitchens, but most importantly have an appreciation for island life and fostering strong team culture.
 
This role would suit an experienced Senior Sous Chef looking to take the next step in their career, or a Head Chef who’s been waiting for a sea change - whilst working on one of the dreamiest locations in Australia.
 
 
Key Responsibilities
 
 
Kitchen Operations

• Manage, guide, and develop kitchen team – ensuring successful kitchen operations and maintaining high functionality. 
• Direct, develop and maintain cuisine concepts and consistent standards of excellence for food preparation and presentation.
• Maintain the wages and COS per budget and forecast expectation.
• Ensuring effective communication with employees at all levels, through methods such as daily departmental briefings and weekly Department Head meetings.
• Ensure daily monitoring and control of all food purchasing, purchasing specifications and food stock control.
• Supervise and maintain quality control for outgoing meals and incoming produce according to specification.
• Conduct Daily inspections of the department. Oversee cleaning operations ensuring high standards of kitchen cleanliness and hygiene are always maintained. Ensure pest prevention and controls.
• Comply with OSH policies and procedures relevant to the area of work.
• Demonstrated hands-on approach with a passion for food and presentation.
• Attend meetings relating to the department as required.

 
People Operations

• To assist the Executive Chef in the planning and preparation of Budgets and Forecasts for the venue.
• Ensure that all revenues as per budget are achieved or exceeded.  Must ensure that all payroll, COS and operating expenses are kept within budget expectations. 
• To deal with all issues relating to employees’ queries on payroll, disputes/conflict and misconduct in a timely manner and if unable to resolve to liaise with the Executive Chef.
• Overseeing the smooth running of the day-to-day operations and being available at all times to effectively resolve any complications which arise in a calm and professional manner which sets the standard for all team members to follow.
• Providing your team with guidance and direction on both a daily and strategic level, including providing regular performance reviews and feedback

 
 
About You

• Minimum of 6 years senior culinary experience – leadership role preferred
• Organised, confident, clear & direct.
• Comprehensive knowledge of kitchen operations & standards.
• Ability to work well under pressure – remaining calm, collected and focused.
• Knowledgeable about Australian Pub culture/operations/functions.
• Thrives in a problem-solving environment – leads by/from example.
• Strong stakeholder relations and enthusiasm to support your team.
• Hands on leader – fostering positive team culture.
• Immaculate presentation and strong written & verbal communication.

 
 
Benefits

• Access to The Master Key program! Unlock a range of rewards across all of the Prendiville Group venues.
• 2 staff meals provided daily 
• Staff accommodation, utilities, and linen provided in salary package. 
• Endless views & 63 beaches to explore across the island (there’s even a pink lake!).
• Monthly ferry tickets to explore the mainland and shake out your sea legs.
• Opportunity to progress in your career across the Prendiville Group.
• Range of staff events and recognition programs.

 
 
NOTE: This is a LIVE ON role – meaning the successful candidate will be required to live on Rottnest Island, in a shared managerial house.