Established in 1979 on Sydney's Newport Beach, Lucky & Pep's quickly became a social hub for the local community, a cosy and inviting environment where families and friends gathered for a pizza and a chat. Now, almost 30 years on, the managers at Lucky & Pep's are honoured to be at the centre of a close-knit and welcoming community and we want you to be a part of our wonderful team. 

We have an exciting opportunity to join our supportive team as a Head Chef. This role is perfect for a Sous chef stepping up to a head chef role or a CDP with proven experience in Large venues and the ability to step up and take ownership in a head chef role

You will be expected to provide leadership, coordinate and support staff and create a secure and safe working environment across the venue.

In this high performance environment you will achieve success by consulting with stakeholders on a regular basis while tenaciously driving food quality and performance delivery.

• Producing high quality food products in a high paced service environment.
• You will be responsible for all Mise en place of you work space & team.
• Maintaining OH&S standards on a daily basis.
• Liaising with suppliers. (Ordering, Pricing)
• Maintaining cleanliness of the kitchen environment.
• Organise and maintain cleanliness of stock areas.
• Formulate roster for the kitchen brigade.
• Liaise with the restaurant/floor managers during the evening service.
• Ensure stock rotation is maintained and food wastage is kept to a minimum. 
• Create new specials on a fortnightly basis, relevant to Italian cuisine & flavours. 
• Create a positive work environment

• 1+ years of proven experience as CDP in large venue Or Sous Chef
• Current - First Aid Certification. (Not mandatory)
• Any relevant culinary training or qualification.
• Minimum of 1 year experience in a faced past service background.
• Plan & create menus and weekly specials
• Taking responsibility for the food production with a hands-on approach
• Building positive relationships with staff
• Adhering to all relevant health and safety & food safety standards
• Identify, develop and maintain establishment policies and procedures
• Impart knowledge, skills and training to all kitchen staff
• Keep food & labour costs to establishment requirements
• Join and be an active part of the management meeting