Head Chef - Acton

HEAD CHEF | BURGMANN COLLEGE

• Lead a high-volume kitchen across dining, functions and community events
• Consistent 40-hour roster | Monday, Thursday & Friday: 9:00am–5:30pm | Saturday & Sunday: 11:30am–8:00pm
• Shape a four-week rotating menu and diverse dining experience
• Make your mark with Cater Care

Are you an experienced chef looking for a role where you can lead from the front and genuinely own the kitchen?

At Burgmann College, you’ll have the opportunity to put your stamp on a high-volume operation serving a diverse education and community environment. You’ll balance the creative side of menu development with the commercial realities of procurement, production and kitchen performance — while leading a team that looks to you for direction.

What you'll lead

• A four-week rotating menu designed for a diverse dining community.
• Large-scale institutional catering.
• College functions and formal dinners.
• Weekly Monday community dinners.
• Day-to-day kitchen operations and service.
• Menu development, procurement and commercial performance.
• Production forecasting, portion control and responsible resource management.
• Food quality, presentation and service standards.
• A team of sous chefs, commis chefs and kitchen hands.

You’ll lead, mentor, train and roster your team, while remaining hands-on across preparation, bulk cooking, service and general kitchen operations when required.

You’ll also maintain strict compliance with ACT Food Safety Standards, HACCP protocols, WHS requirements and College hygiene policies.