Lead Our Kitchen Through an Exciting New Chapter
We are an established, high-volume Brisbane café entering a major stage of growth.
We are looking for an exceptional Head Chef to take full ownership of our kitchen operations, lead and develop our team, and work directly with ownership to shape the future of our menu and venue.
This is not a role for someone who only wants to create dishes or supervise from the sidelines. We need a highly experienced, hands‐on culinary leader who can combine creativity with discipline, organisation, cost control and strong team management.
What We Offer
$95,000-$120,000 salary package
, depending on experience and demonstrated capability
Genuine creative influence over menu development and food direction
Direct collaboration with ownership on new ideas and business improvements
Real authority to develop the team, strengthen systems and improve kitchen operations
Long-term career stability within an established and highly regarded café
Significant growth opportunities for the right person
About the Role
As Head Chef, you will take full responsibility for all kitchen and back‐of‐house operations across both day and night services.
You must maintain strong oversight of the entire kitchen team, regularly work across different service periods and ensure that the same standards are followed on every shift, whether you are physically present or not.
You will be actively involved in service, preparation, training, menu development and quality control. You will inspect the work, identify problems early, correct issues immediately and follow up until the required standard is achieved.
You will work closely with owners to research, develop, test, cost and launch creative new dishes that suit our customers, strengthen our brand and remain commercially profitable.
Every menu item must be supported by clear recipes, costings, portion controls, preparation procedures and plating standards so the team can deliver it consistently.
Key Responsibilities
Take full operational responsibility for the kitchen across all day and night services
Lead from the front and remain actively involved during busy services




Work directly with owners to develop and refine the venue's food direction
Research food trends and create original, commercially viable menu items
Develop, test and cost new dishes before presenting them for approval
Create recipe cards, preparation procedures, portion controls and plating guides
Train the entire kitchen team before introducing new menu items
Monitor menu performance, customer feedback, food costs and profitability
Recruit, interview, hire, onboard and retain strong kitchen employees
Train, mentor and manage chefs, cooks and kitchen hands
Set clear expectations and hold every team member accountable
Address poor performance, misconduct and repeated mistakes promptly and professionally
Build reliable senior team members who can maintain standards in your absence
Prepare kitchen rosters and control staffing levels, productivity and labour costs
Establish daily preparation lists, production targets and clear shift handovers
Ensure every section is properly prepared and ready before service begins
Maintain food quality, flavour, portion size, consistency and presentation
Oversee stock ordering, stock levels, rotation, storage and supplier relationships
Reduce food waste, overproduction, unnecessary ordering and stock loss
Maintain accurate food costings and achieve agreed gross‐profit targets
Ensure all ingredients and kitchen practices comply with the venue's halal requirements
Maintain strict food‐safety, allergen, temperature‐control and labelling procedures
Ensure the kitchen, cool rooms, dry stores, preparation areas and wash‐up areas remain exceptionally clean and organised
Implement and inspect daily, weekly and deep‐cleaning schedules
Ensure opening, closing,



cleaning and preparation checklists are completed properly
Work with management to achieve wider operational and financial goals
Provide ownership with clear updates about staffing, costs, menu performance and operational concerns
About You
You are a highly experienced culinary professional who combines creativity with strong operational control.
You are passionate about developing exciting food, but you also understand that a successful kitchen depends on preparation, organisation, cleanliness, consistency, discipline and profitability.
You are comfortable giving clear instructions, correcting mistakes, managing underperformance and must have great problem solving skills.
You must have:
At least five years of experience as a Head Chef or Executive Chef
Proven experience managing a high‐volume, fast‐paced kitchen
Strong menu‐development and food‐presentation skills
Demonstrated experience creating, testing and costing profitable dishes
Strong recruitment, training and performance‐management experience
Experience managing rosters, labour costs, food costs, stock and gross profit
Excellent organisation, communication and problem‐solving abilities
Solid knowledge of food safety, allergen management and kitchen compliance
Flexibility to work a rotating mix of days, evenings, weekends and public holidays
Final Note
This is a demanding senior leadership position for someone who genuinely wants responsibility and takes pride in operating an exceptional kitchen.
It will not suit someone who only wants to design menus, remain in the office or leave the difficult operational work to others. We need someone who will take responsibility for the team, preparation, cleanliness, costs, service and every plate leaving the kitchen.
The venues and kitchen teams you have previously managed
Examples of menus or successful dishes you have developed
Your experience managing food costs, labour and gross profit
How you train and hold kitchen teams accountable
Why you are suited to leading our kitchen through its next stage of growth
#J-*****-Ljbffr

📌 Head Chef (Brisbane)
🏢 Mi Casa Cafe
📍 Brisbane