Executive Chef and Hospitality Manager

Lead the Food and the Floor Across Cheeky Venues

Proudly independent and born in Margaret River, Cheeky Monkey Brewing Co has been crafting top-quality beer since 2012. We're more than just a brewery, we're about creating unforgettable experiences, building a diverse team, and championing social sustainability while having a great time and winning awards along the way, including an AIBA Champion Brewery, and GFGWA Beer of the Year, trophies.

These days we're just as serious about what comes out of the kitchen as what comes out of the tanks. We've got four venues across WA from our home in Wilyabrup, to a small bar at our Production Facility in Vasse, a venue in Rockingham, and a Perth CBD venue opening later this year. Fun, approachable, and a little cheeky, we create food, drinks and moments that people love to share.

THE ROLE: Set the standard, back the teams

We're on the hunt for an Executive Chef and Hospitality Manager to own how our venues run; the food, the floor, and the people delivering both.

Each of our venues has its own personality, and we want to keep it that way. What has to be consistent is how good the experience is, wherever someone finds us.

Every venue already has a head chef and a venue manager, and good ones. Your job is to back them, building the systems, training and food offering that let them do their best work, and setting the standard they work to. You won't be on the pass every night; you'll be building the teams that don't need you to be.

This role needs someone with a kitchen background, the knowledge and expertise to support our chefs and deliver our menus efficiently and consistently, and the operational experience to run the floor alongside it. You'll be leading from the front, working with our head chefs to make it happen on the plate,



and with our venue managers to make sure the guest experience is on point every time.

You'll be Perth-based with a South West trip roughly every fortnight, and you'll report to ownership. We set the strategy and the direction. How it gets executed on the ground, and the COGS and wage costs that come with it, is yours.

DAY TO DAY: What you'll do

Own the food. Set menus, specs and standards across all four venues. Keep the quality consistent whether you're standing in the room or three hours away.

Own the floor. Service standards, guest experience, how the room feels. The FOH side is half this job, not an afterthought.

Lead through leaders. Coach, develop and support our head chefs and venue managers. You'll get results through them, not around them.

Build the training. Onboarding, development pathways, the systems that mean a new starter in Rockingham learns the same way as one in Vasse.

Own the group systems. Implement and manage our unified POS, inventory and reporting platforms across every venue, so we're all working off the same numbers and the same process.

Work the supply chain. Negotiate with suppliers at a group level within agreed commercial parameters, consolidate where it makes sense, and make sure every venue gets the same buying power.

Mind the numbers. Manage COGS and wage costs across the group, and work with our venue managers to keep both where they need to be.

Partner across the business. Work with our directors, marketing,



sales and brew teams on campaigns, launches and promotions, and make sure what's advertised is what actually lands on the table.

Keep us compliant. Food safety, WHS and operating procedures, you make sure they're actually happening, not just written down.

Open the CBD. Help us launch a 300-seat venue later this year. Recruit it, train it, set the standard from day one.

Hit the road. A fortnightly run down south, car provided.

YOUR KIT: What we're looking for

- A responsible kitchen background, head chef or exec chef level, in venues you'd be proud to name.

- Real front of house and operational experience. You know what good service looks like and you notice when it isn't happening.

- Multi-site experience, or a strong single-venue leader ready to make the jump.

- Proven ability to lead through other leaders, coaching, developing and supporting head chefs and venue managers to do their best work.

- A systems and training brain. You build things that keep working on your day off.

- Sharp on the numbers that matter, COGS, wastage and wage costs across every venue.

- Valid WA driver's licence, RSA and Food Safety Supervisor certification, and the right to work in Australia.

- Happy with regular South West travel and the odd weekend when the role calls for it.

THE DEAL: What's in it for you

- Company car, phone and laptop provided

- The chance to open a 300-seat CBD venue and set its standard from scratch

- Professional development program, training and mentorship

- Birthday paid day off

- Venue spend perks with monthly allowance and big discounts

- Free anonymous Telehealth services provided with UpDoc, part of our social sustainability commitment

- A monthly allocation of some of the state's best beers

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📌 Executive Chef and Hospitality Manager (City of Rockingham)
🏢 Cheeky Monkey Brewing
📍 City of Rockingham