An exciting opportunity is available for an experienced Executive Chef / Head Chef to take the culinary lead of a major new Italian restaurant and bar opening in Gregory Hills, Sydney.

This is not a standard Head Chef position.

We are creating a large-scale, premium Italian dining destination inspired by the coastal restaurants of Positano and the Amalfi Coast — refined yet generous, vibrant,

produce-driven and centred around exceptional Italian food and live-fire cooking.

This is a significant hospitality project with substantial investment behind it, a purpose-built kitchen, premium equipment and an ownership team committed to creating something special.

We are looking for a chef with the experience, creativity and commercial understanding to join during the pre-opening phase and help build the culinary operation from the ground up.

The Food A strong Italian culinary background is essential.

The menu will combine traditional Italian foundations with a contemporary coastal approach,

with a major emphasis on fresh production, premium produce and cooking over fire.

The food direction will include:

● Fresh, house-made pizza dough and authentic Italian-style pizza

● Fresh pasta and pasta production

● Antipasti and Italian sharing dishes

● Wood-fired and flame-cooked proteins

● Fresh seafood cooked over fire

● Premium meat cuts

● Wood-fired and charred seasonal vegetables

● Coastal Italian seafood dishes

● High-quality seasonal produce

● Modern Positano / Amalfi Coast-inspired dishes

Experience working with wood-fired ovens, open-flame cooking and live-fire kitchens will be highly regarded.

We want a chef who understands that exceptional Italian food is about simplicity, technique,

fire and outstanding ingredients — while still being capable of delivering consistency at reliable volume.

The Role

Working closely with ownership and the hospitality consulting team,



you will take ownership of the kitchen from concept and pre-opening through to full operation.

Responsibilities will include

● Full menu development and recipe creation

● Recipe testing and standardisation

● Food costing, GP management and portion control

● Establishing kitchen systems, procedures and workflows

● Developing prep, production and service structures

● Supplier selection and product sourcing

● Recruitment and development of the kitchen brigade

● Staff training and implementation of kitchen standards

● Food safety, compliance and operational documentation

● Managing labour and food costs

● Leading the kitchen through opening and ongoing operations

● Maintaining exceptional consistency, quality and presentation

This role requires someone who can build systems, not simply operate within existing ones.

Who We're Looking For

We are specifically looking for someone with serious, proven experience.

You will ideally have

● Strong Executive Chef or Head Chef experience

● Extensive Italian cuisine experience

● Strong knowledge of fresh pasta and pizza dough production

● Experience with wood-fire, flame or charcoal cooking

● Strong knowledge of seafood, proteins and premium produce

● Experience within premium, high-volume and/or fine-dining restaurants

● Strong commercial understanding of food costing and kitchen profitability

● Proven ability to recruit, train and lead a high-performing brigade

● Excellent organisational and leadership skills

● Confidence managing a large-scale kitchen and demanding service

● The ability to balance creativity with commercial execution and consistency f Italian food is your craft and you have the experience, leadership and ambition to build something exceptional, we want to hear from you.

Please apply with your CV and a brief overview of your experience with Italian cuisine,

live-fire cooking, menu development and kitchen leadership

Pay: $79,935.70 – $141,612.91 per year

Work Location: In person

📌 Executive Chef / Head Chef (Gregory Hills)
🏢 Postiano Ristorante
📍 Gregory Hills