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 transparent 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 robust 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

Strong 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-18808-Ljbffr

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