Assistant Executive Head Chef at Faircape Group

Job Description

Join a Culinary Team That Makes a Difference!

• At Faircape Health, we do more than just serve meals — we nourish lives. With a strong focus on long-term healthcare, rehabilitation, and retirement living, our facilities offer residents and patients a warm, secure, and welcoming environment where wellness is at the heart of everything we do.
• We take immense pride in delivering high-quality, delicious, and nutritionally balanced meals tailored to the specific dietary needs of those in our care — because we believe that great food is essential to healing and quality of life.
• We’re on the lookout for an exceptional Assistant Executive Head Chef to take the lead in shaping and overseeing culinary operations across our our premier healthcare and retirement facilities, with Tokai Estate in the Southern Suburbs as your primary base. In this senior leadership role, you will drive menu standardisation, ensure consistent excellence in food quality, to ensure quality assurance,  lead and mentor a team of professional chefs, and spearhead kitchen training across the group.
• If you're passionate about food, leadership, and making a meaningful impact through your craft, this is the opportunity to take your career to the next level in a purpose-driven environment.

Some of Faircape’s Benefits:

• Quarterly Performance Bonuses – Your efforts don’t go unnoticed. Enjoy consistent recognition and rewards for your contributions throughout the year.
• Long Service Leave – We appreciate loyalty. Earn additional time off as a reward for your long-term dedication.
• Exclusive ISP Discounts – Stay connected with discounted, reliable internet for your home.
• No Late Nights – Enjoy a healthier work-life balance with structured hours and no late shifts.
• Supportive Team Environment – Join a collaborative group of professionals who value teamwork, mentorship, and shared success.
• Access to Quality Resources – Benefit from well-equipped kitchens, standardised procedures, and the tools you need to do your best work.

Key Responsibilities

• Supervise and lead food preparation teams, ensuring adherence to Standard Operational Procedures and quality assurance 
• Work in collaboration with the Executive Head Chef to foster a positive, engaged team environment.
• Report staffing or performance concerns to HR and assist in resolving issues.
• Oversee and manage all chef-related Standard Operational Procedures and ensure effective onboarding and ongoing training.
• Design and implement training modules in collaboration with the Executive Head Chef.
• Track training completion and assess effectiveness across all facilities.
• Develop nutritious, resident-focused menus in collaboration with the Executive Head Chef and Group Dietician.
• Manage meal specifications, menu cycles, costings, and documentation of recipes.
• Work closely with Marketing to ensure menus are correctly published and aligned with brand standards.
• Ensure standardised cooking methods and consistency in quality and presentation.
• Support chefs during events and special functions alongside the Executive Head Chef.
• Stand-in for Senior Sous Chefs (Head Chefs) when operationally required 
• Streamline production processes and monitor portion control to minimise waste.
• Conduct regular inspections to ensure food quality, freshness, and presentation meet Faircape standards.
• Work alongside the Executive Chef to assess resident feedback and ensure timely corrective actions are taken to maintain high quality standards.
• Ensure strict adherence to hygiene and safety protocols across all kitchens.
• Maintain up-to-date compliance with kitchen audit requirements and health standards.
• Compile and review weekly chef reports with input from the Executive Head Chef.
• Ensure accurate completion of rosters, reports, and kitchen documentation.
• Manage the standby roster and ensure full coverage across all facilities.
• Work with the Executive Chef to review, improve, and implement policies and procedures.
• Report on deviations and ensure corrective measures are in place.

Requirements:

Qualification:

• Formal Culinary Qualification: A recognized chef’s diploma from a reputable culinary school (e.g. Capsicum Culinary Studio, International Hotel School, or equivalent).

Experience:

• Extensive experience in hospitality and large-scale catering environments.
• Demonstrated success in managing and leading kitchen teams across multiple locations.
• Solid background in menu planning and standardisation across facilities.
• Proven ability in food quality assurance and consistent meal delivery.
• Hands-on experience in creating, implementing, and maintaining SOPs.
• Strong track record in kitchen cost control and stock management.
• Practical experience in training and developing kitchen teams.

Technical Knowledge

• Comprehensive knowledge of food safety, handling procedures, and Good Manufacturing Practices (GMP).
• Familiarity with various cooking and baking techniques and modern culinary trends.
• Proficient in menu costing, design, and planning for diverse dietary needs.
• Deep understanding of health and safety requirements within kitchen environments.

Personal Attributes

• Inspiring leadership with a collaborative, team-focused approach.
• Excellent communication and interpersonal skills.
• Creative flair with a strong eye for detail and presentation.
• Highly organised, with excellent time management and problem-solving abilities.
• Financially astute with the ability to manage food costs effectively.
• Committed to maintaining the highest standards in food safety and hygiene.