This role is based at Currumbin Wildlife Sanctuary (CWS) located on the Southern end of Gold Coast. We are the largest attraction within the National Trust of Australia (Queensland) portfolio and feature a vibrant and varied collection of Australian Wildlife and exotic animals located one block back from beautiful Currumbin beach. Our conservation and sustainability focus is a key part of who we are. Our company values are to be Welcoming, Efficiently, work Safely and have Fun! If this sounds like you, please read on. We are seeking a motivated and professional Executive Chef to lead the kitchen team. We operate 5 F&B outlets; The Sanctuary Café, Wild Burgers, Kangaroo Outpost, mobile vending, plus the Sawrey Function Room. In addition, we have a number of amazing outdoor event locations within the Sanctuary grounds to host functions and special events.  In this role, you will head up the kitchen team and work with a motivated F&B Service team in an amazing and unique work location surrounded by Aussie wildlife. Position details Reporting to the Director of Food and Beverage, this role will hold responsibility to effectively manage kitchen production and brigade to deliver a high standard of food offerings to Sanctuary tourists as well as Gold Coast locals.  This is a combined hands-on and managerial role.  We will value your ability to prepare a fresh, inspiring modern café menu with seasonal updates and featured specials.This is a salaried position, 40 hours per week on a rotating roster.Hours of work will vary with mostly day shifts and night function work as required.Attractive salary $70- 75K plus superStart date to be as soon as possible.Non-smokers are preferred. As Exec Chef, you will hold responsibility for the following 7 kitchen management duties:Responsibility to lead, develop and inspire the kitchen teamSuperior cooking ability, being up to speed with latest food trendsFood safety responsibility across the siteMenu design, quality control & continual improvementCost control, stock rotation, stock ordering and securityProfitability, success and growth of the kitchen product range and revenueAccountable for special event menu design, costings and delivery as required Selection Criteria:Qualified Chef with previous experience working at management level within a medium volume relevant F&B establishment i.e. busy café/ bistro, event tourism facility, hotel food service outlet etc.You will be skilled in the 7 management duties listed above. If invited for interview, you will be asked to bring evidence of your ability in these 7 areas i.e. examples of menus developed, standard recipes, checklists, control procedures etc.High level of energy, organisation, communication, leadership and teamwork skills.Must be certified in Food Safety, with a genuine commitment to high hygiene standards and Workplace health and safety.Capable user of Microsoft Word and Excel – can prepare reports, manage costings, etc.You will have a genuine friendly, flexible and positive ‘can-do’ attitude; this is essential to be an effective role model for your team and high performer in the role of Head Chef.Appropriate fitness to stand for long periods and ability to carry / support up to 15kg. You will be a WHS champion with regard to ensuring safe kitchen operations.Current Driver’s licence essential, with current First Aid qualifications an advantage. Application details Your application should include your resume plus a brief cover letter stating how you meet the Selection Criteria.  Thank you for your application. AUD Currumbin 4223