Head Chef - Messina

ROLE:

The Head Chef is responsible for supporting the Executive Chef with planning, organising and leading the pastry section of the kitchen to develop and produce dessert items in line with the vision of the restaurant and to rotate between different outlets as needed.

RESPONSIBILITIES:

● Responsible to support the Head Pastry Chef plan, organise and lead the pastry section of the kitchen within budgeted guidelines and to the highest standards.

● Work with the Head Pastry Chef to develop, plan and implement dessert items in line with the vision of the restaurant.

● Oversee the consistent preparation of high-quality pastry and menu items.

● Understand guests preferences, suggest new menu items, host tastings for sign off of new dishes.

● Continuously seek to develop knowledge of your craft, learning new techniques and recipes.

● Exceed standards of food quality, safety, hygiene, cleanliness and maintenance.

● Follow best practice for ordering/receiving/handling/storing dry and fresh goods to minimize wastage.

● Update production schedules, recipe cards, and plating guides.

● Implement Black Sheep Restaurants policies and procedures by developing plans/ checklists

● Take ownership of inventory and cost control, ensuring spending falls in line with budgets.

● Support on-the-job training, onboarding new starters and ongoing team development.

● Where relevant provide guidance, leadership and direction to fellow team members/ junior pastry chefs.

● Build trust by understanding and believing in Black Sheep Restaurants Core Principles.

● Take a keen interest in food, wine, the hospitality industry and trends as well as happenings across the Black Sheep Restaurants community.

● Ensure that chefs are groomed, dressed in proper uniforms and adhering to the Four Seasons grooming standards.

● Ensure kitchen equipment and supplies are maintained clean, sanitized and in a good working condition.

● Attend regular managerial meetings to present to founders and Senior team members.

DESIRED QUALIFICATIONS AND EXPERIENCE:

• Pastry & Bakery Expertise: Strong technical background and extensive experience in high-volume, pastry-centric kitchens, artisanal bakeries, or specialized frozen dessert operations.
• Industry Experience: Preferred minimum of 5 years in a kitchen leadership role (Head Chef, Senior Sous Chef, or Executive Pastry Chef) managing BOH operations and large-scale daily production.
• Technical Mastery: Deep understanding of ingredient science, emulsion stability, temperature control, and batch scaling for pastry and gelato applications.

ARE YOU A BLACK SHEEP?

● You put community first and are committed to serving and supporting the individuals in that community.

● You have big hopes, big dreams and big aspirations.

● You are uncompromising in your pursuit of excellence.

● You choose optimism and play with joy.

● You choose to do the right thing every step of the way.

● You treat everyone with equal respect.

Job Type: Full-time

Pay: $25,000.00 - $30,000.00 per month

Benefits:

• Employee discount
• Meal provided
• Medical Insurance
• Professional development

Work Location: In person