JOB SUMMARY

As Head Chef you will lead the kitchen and culinary direction across all 7 of David Jones' retail outlets, setting the standard for food quality, consistency, and innovation from the pass to the plate.

Position Title Head Chef

Location Sydney CBD

Reporting To Executive Chef / Operations Manager

Employment Type Full-time, Permanent

Salary $100k base performance bonus

Visa Sponsorship Available for eligible candidates

Position Summary The Head Chef is a hands-on role responsible for culinary leadership, food quality, and kitchen operations across multiple outlets, including the restaurant / bar / cafe / bakery / oyster bar & events. As a senior appointment, this role carries significant responsibility for establishing current and maintaining the existing culinary standards, kitchen culture, and menu direction across the venue.

The Head

Chef works in close partnership with the Restaurant Manager / General Manager and reports into the Executive Chef and/or Operations Manager. The role requires a hands-on leader who is equally comfortable running a busy venue as they are managing a team, reading food cost reports, and building systems for a high-volume, multi-outlet operation. This role is a rare 8am till 4pm 7-day operation, which allows for an excellent work / life balance.

Responsibilities

Culinary Leadership

● Set and maintain the standard of food quality, consistency, and presentation across all kitchen & retail outlets

● Be present during peak service, leading by example and ensuring every dish meets brand standard

● Design and develop menus across all outlets, balancing creativity, seasonality, and commercial viability

● Oversee food and wine/beverage pairing conversations in partnership with front of house leadership

● Champion the use of quality, seasonal, and where possible local produce across all offerings

Team Leadership

● Recruit, induct, train, and develop a high-performing culinary team across all outlets

● Foster a kitchen culture that is professional, disciplined,



and proud of what it delivers

● Conduct regular one-on-ones, team briefings, and performance reviews with sous chefs and section leads

● Manage rostering and labour costs in line with business targets across multiple kitchens

● Address performance issues promptly and constructively, in line with company policy

Operations

● Manage daily kitchen opening and closing procedures across all outlets

● Oversee stock control, ordering, and supplier relationships across the group

● Maintain kitchen presentation, equipment, and hygiene standards at all times

● Manage all compliance obligations around food safety, HACCP, WHS and relevant licensing requirements

● Produce daily and weekly operational reports and communicate key information to the management team

● Write your own roster to ensure coverage of peak trading days including weekends

Commercial

● Monitor and manage food cost and labour cost against budget across all outlets

● Drive revenue through menu engineering, specials, events, and private dining offerings

● Identify opportunities to improve gross profit margin, wastage reduction, and guest retention

● Contribute to broader business planning conversations, seasonal changes, and special event programming

Product & Produce Knowledge

● Develop and maintain confident working knowledge of premium and seasonal Australian produce

● Train the team on technique, plating standards, and produce storytelling

● Support cross-outlet consistency between the restaurant, bar, cafe, bakery, and events offering





● Engage with retail and grab-and-go product development where relevant to the venue offering

Key Performance Indicators

● Food cost and labour cost as a percentage of revenue — targets to be set at commencement

● Guest satisfaction scores relating to food quality and consistency

● Team retention and staff satisfaction

● Menu development and seasonal changeover delivery

● Kitchen cleanliness, presentation, and compliance audit results

● Timely and accurate completion of operational reporting

Selection Criteria

Essential

● Minimum 5 years' experience in a Head Chef or senior Sous Chef role, ideally across multiple outlets or a high-volume venue

● Demonstrated ability to lead and develop a culinary team at scale

● Genuine passion for food and produce and the ability to communicate that passion to guests and team

● Strong understanding of food cost, gross profit, and kitchen commercial management

● Sound knowledge of kitchen operations including rostering, stock, and compliance

● Current Food Safety Supervisor certification, or willingness to obtain prior to commencement

Desirable

● Experience in a high-end, multi-outlet, or destination dining environment

● Experience across varied formats, fine dining, casual dining, cafe, bakery, or events

● Experience with kitchen management or ordering systems, e.g. Cooking the Books

● Working knowledge of wine and beverage pairing — formal qualification not required

● Understanding of the Sydney food retail & dining landscape

Growth & Development

David Jones is a venue in an exciting relaunch and opening phase, with plans to expand its offering, guest capacity, and product range in the coming year. The Head Chef will be central to that growth.

Beyond David Jones, Create Catering operates across four states with multiple venues and contracts. For the right person, this role is the beginning of a long-term career pathway within a group that promotes from within and recognises talent early.

📌 Head Chef - David Jones Sydney
🏢 Create Catering
📍 Sydney