Genuine Monday-Friday roster with your weekends back Brand-new kitchen, team, menu and systems Lead production across multiple hospitality venues About the company An established and growing hospitality group is launching two brand-new concepts alongside its existing venues, with a purpose-built central production kitchen becoming the group's food hub.
About the role As Head Chef, you will take ownership of the kitchen operation, leading a brigade and overseeing production that supplies multiple venues, catering operations and the kitchen's own service.
This is not a traditional Head Chef role where you walk into an established kitchen and inherit someone else's systems.
You'll be involved from the beginning — helping shape the menu, recruit the team, establish suppliers, implement systems and create a kitchen operation that is structured, productive and built for growth.
You will be responsible for: Building, recruiting and leading the kitchen brigade from the ground up Designing and launching menus with genuine input into kitchen systems and production flow Developing production and preparation schedules across multiple venues Managing food costs, quality, consistency, yields, wastage and recipe compliance Working closely with ownership throughout the opening and launch process Establishing supplier relationships, ordering processes and stock control systems Implementing HACCP, allergen management and food safety procedures Developing and maintaining kitchen operations manuals and systems Reviewing sales, production and wastage data to improve efficiency and profitability Creating a kitchen culture built around accountability,



quality and teamwork Your Skills and Experience We are looking for an experienced Head Chef or senior kitchen leader who understands that successful production kitchens are built on structure, planning and consistency.
To be successful, you will have: Proven experience managing a central, production or multi-site kitchen operation Strong organisational and planning skills Experience opening a new venue or kitchen and building systems from scratch Proven ability to manage food costs, recipes, stock, labour, yields and wastage Strong leadership skills with experience recruiting, training and developing kitchen teams Sound knowledge of HACCP, allergen management and Australian food safety requirements A Certificate III in Commercial Cookery or equivalent Current Food Safety Supervisor certification The ability to confidently manage a 5am start, five days per week A genuine desire to build an efficient, high-performing kitchen operation Your Benefits and Rewards $85,000 – $100,000 + Superannuation, depending on experience Monday–Friday roster — NO WEEKENDS, 5am starts Brand-new, purpose-built commercial kitchen Opportunity to build a kitchen team from the ground up Genuine input into menus, systems, processes and kitchen setup Responsibility across a multi-venue production operation Career growth within a growing hospitality group If you're an experienced Head Chef looking for the chance to lead a serious operation while getting your weekends back, this could be the role for you.
Consultant ****** Reference number: ******* Profession:Hospitality TourismChefs/Cooks Company: Frontline Recruitment Date posted: 3rd Sep, ****

📌 Head Chef - Central Production Kitchen (Queensland)
🏢 Frontline Recruitment Group
📍 Queensland