The Executive Chef plays a vital role in both the culinary and financial aspects of a franchise network operation. This role blends creativity, culinary expertise, and business acumen. Reporting directly to our Head of Supply, this is an exciting opportunity to contribute to an established brand.We're looking for a QSR Executive Chef to join our team on a full-time, Monday to Friday 9.00am - 5pm. This permanent position plays a vital role in both the culinary and financial aspects of a franchise network operation.At Concept 8 (C8), we are a small team with big ambitions. C8 is a family-owned Australian company with a solid 25-year history. With over 145 restaurants in Australia and over 200 franchises, this role makes a real difference to our brand.Our culture within the C8 environment is that of collaboration, high performance, trust, flexibility & autonomy. We reward and recognise our team's performance through incentive programs.Key ResponsibilitiesMenu Development & Design: Balance creativity with practicality to design dishes that are cost-effective, operationally feasible, and aligned with the brand.Menu Engineering: Analyse the profitability and popularity of each menu item using data-driven methods (e.g., menu engineering matrix).Cost Control: Ensure that menu items are priced appropriately to achieve desired margins without sacrificing quality or customer satisfaction.Training & Staff Management: Train the trainers and franchise network (when required) on the preparation and presentation of menu items.Market Research: Stay updated on food trends, customer preferences, and competitive offerings in the industry. Work closely with the marketing team on new product, campaign requirements, and LTOs.Financial Analysis: Make recommendations to maximize revenue and minimize waste through strategic menu pricing and ingredient sourcing.What You Will BringCert IV in Commercial Cookery; experience in a similar role is required.Minimum five years in an executive or lead chef role, mastery in food preparation, cooking techniques, and understanding of global cuisines.Ability to interpret financial data and adjust menu offerings based on profit and loss analysis.Strong innovation to design unique, appealing dishes that attract customers.Proven skills in managing kitchen staff, fostering collaboration, and creating a positive working environment.Precision in portioning, presentation, and food preparation to ensure consistency and quality.Excellent communication, critical thinking, written, and problem-solving skills.Strong organisational, analytical, and time management skills.Application Instructions: Only applicants with covering letters will be considered. Please provide a covering letter with 250 words or less; outlining your hands-on QSR and Executive/Leadership experience and what you will bring to the role.Your application will include the following questions:Do you have Cert IV in Commercial Cookery or experience in a similar role?Do you have a minimum of five years in an executive or lead chef role, mastery in food preparation, cooking techniques, and understanding of global cuisines? #J-18808-Ljbffr