Relocate to Tasmania and take your career to the next level with our World-Class produce right at your fingertips! Relocation assistance will be considered for the right applicant.Mure's is internationally renowned for catching fresh fish directly off our own fishing vessels to be prepared, and presented in our restaurants.With stunning views of Hobart's Victoria Dock, Mures Upper Deck is the ultimate seafood experience.With a positive and inclusive environment, the Upper Deck kitchen is guided by our commitment to excellence in everything that we do and bringing to life our hook to plate story for our guests to enjoy.The Upper Deck Executive Chef will uphold this commitment, leading positively with innovation, dedication and an eye for detail which inspires their team to deliver consistency and world-class food quality.Overseeing and driving success within the culinary department of Mures Upper Deck, which includes Kelp Bar; key responsibilities include but are not limited to:Creating seasonal menus and opportunistic daily specials, reflecting the Upper Deck principles and using Mures caught product wherever possible.Embedding a kitchen culture focused on consistency and achieving only the highest levels of food quality and dish presentation during every service.Structuring a costed roster in line with labour budgets that ensures every service has appropriate Chef coverage including the presence of a Senior Chef in their absence.Working with the General Manager to identify areas of opportunity and development, and implementing ideas and strategies which improve operations and develop the culinary offerings of Mures Upper Deck.Stock management, supplier relationships, and the delivery of food costs to budget with a focus on optimising use of the whole product and minimising wastage.Staff management and succession planning.Ensuring strict adherence to Food Safety and Hygiene.The successful applicant will have a demonstrated history of:Creating innovative seasonal menus, which are produce and flavour driven.Working with Seafood in an a la carte restaurant environment.Leading kitchens, which deliver a consistently high standard of food quality.Strong, positive leadership of a large Kitchen team.Mentoring and development of junior Chefs.Achieving positive results in all financial accountabilities.To be considered for this role you must have at a minimum:5 years experience as a Head Chef in a premium a la carte dining restaurant.Cert IV in commercial cookery or international equivalent.A strong commitment to the restaurant and achieving the shared goals of all key stakeholders.Sponsorship will be considered for the right applicant; however, all applicants MUST have current work rights.While we appreciate all interest in this role and the time that is taken to submit an application, please note that only shortlisted candidates will be contacted.#J-18808-Ljbffr