Head Chef – LITO
Mondrian - Gold Coast
Company Description
LITO, your new neighbourhood Italian trattoria within the Mondrian Gold Coast, is on the lookout for dynamic and passionate individuals to join our team and bring the light of LITO to life.
LITO, meaning "light" in Italian, is more than a restaurant; it’s an experience. Nestled in the heart of Burleigh Heads, our space is designed to shine with warmth and relaxed luxury, offering an all-day dining sanctuary for locals and visitors to come together and relish the essence of Italy with contemporary flair.
Our menu is a testament to the beauty of farm-to-table dining. Picture yourself savouring wood-fired breads, freshly rolled pasta, seasonal antipasti, and indulgent desserts that evoke both nostalgia and delight. Whether it’s a post-surf flat white or a classic aperitif as the sun sets, LITO promises a culinary journey from morning to afternoon and into the evening that’s refreshing and elevated simplicity.
Why Join Us?
- Be a Part of a visionary brand: LITO is set to become a cornerstone of the Mondrian Gold Coast, a luxury lifestyle destination set to make its anticipated Australian debut in Burleigh, Q1-2025.
- Sun-soaked spaces to play: create memorable dining experiences that blend tradition with innovation where every meal is a celebration of flavour and community. Craft moments that bring joy and connection to locals and visitors.
- Welcoming & community-minded: Join LITO, where our welcoming, community-driven team of professionals dedicated to supporting each other, whist having fun creating an exceptional experience for both staff and our locals.
Job Description
As the Head Chef of LITO Restaurant, you will lead our culinary team in delivering exceptional dining experiences for our guests. You will be responsible for menu creation, kitchen management, and maintaining the highest standards of food quality and presentation. Your role is crucial in ensuring the restaurant's success and aligning with the hotel's overall vision.
- Oversee the daily kitchen operations, ensuring smooth and efficient service.
- Oversee the setup, execution, and breakdown of BOH area.
- Actively participate in Precinct-wide initiatives and activations.
- Monitor and ensure adherence to health, safety, and legal requirements for all events.
- Plan and execute special events, promotions, and themed nights to drive business.
- Collaborate with hotel management to align restaurant operations with overall hotel goals and promotions.
- Design and develop creative and seasonal menus that align with the restaurant’s concept and guest preferences.
- Collaborate with the Culinary Director/Executive Chef or F&B management to update and refine the menu as needed.
- Oversee inventory management, including ordering, receiving, and storage of food and supplies.
- Monitor food costs, manage budgets, and identify opportunities for cost savings without compromising quality.
Team Leadership and Development
- Recruit, train, lead and support the BOH Team, fostering a culture of excellence and collaboration.
- Develop and implement training programs to enhance the team’s skills and knowledge in event planning and execution.
- Provide ongoing support, feedback and guidance to the team, promoting professional growth and a high standard of performance.
- Schedule team member and manage labour costs to meet operational needs.
- Conduct performance evaluations, provide feedback, and address any staff issues or concerns.
- Coordinate with front-of-house team member to ensure seamless communication and service.
- Ensure bi-annual talent review is conducted utilising the Ennismore performance review system, and ensuring the appropriate documentation is maintained to the required standard; correct performance issues and counsel as required.
- Ensure all team members under direct supervision are managed in accordance to the relevant industry award agreement.
- Participate in scheduled compliance training and development programs provided by Ennismore.
Qualifications
- Culinary degree or equivalent professional experience required.
- Minimum of 10 years of experience in a high-volume restaurant kitchen, with at least 5 years in a leadership role.
- Proven experience in menu development, team management and cost control.
- Exceptional culinary skills and a strong understanding of food trends and techniques.
- Strong leadership and team management abilities.
- Excellent organizational and multitasking skills.
- Ability to work under pressure and handle stressful situations effectively.
- Food Safety Certification is desirable.
- Must have Full Australian Working Rights.
Additional Information
Mondrian Gold Coast is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience, and potential.
