About the role

We’re looking for an experienced Head Chef, Senior Chef or strong Junior Sous ready to step up and become a key part of our kitchen team.

We’re a busy, established venue in Glebe with a small, tight-knit kitchen, quality produce and a genuine focus on both food and hospitality.

Currently trading breakfast and lunch seven days a week, we’re looking for someone who can bring experience, energy and ideas to the kitchen as we continue to develop and evolve our offering.

This is a hands-on role for someone who loves being in service, takes ownership of their kitchen and understands that great hospitality is about more than what leaves the pass.

- Full-time, approximately 45 hours per week
- $80,000–$100,000 + super, depending on experience and capability
- Currently breakfast and lunch, 7-day trade
- Current operating hours 6:30am–5:00pm
- Guest-facing, open kitchen
- Opportunity to contribute creatively to specials, menu development and the future direction of the food offering
- A senior role with genuine scope to take greater ownership and grow with the venue

Key responsibilities

- Plan, develop and execute innovative menus that reflect our culinary philosophy and appeal to our target clientele
- Oversee all food preparation, cooking and plating to ensure consistency, quality and presentation standards are met
- Lead, mentor, train and manage kitchen staff, fostering a positive and cooperative work environment
- Maintain strict adherence to food safety, hygiene and health regulations, including HACCP principles
- Control food costs and manage inventory effectively, minimising waste whilst maximising profitability
- Liaise with suppliers to source premium ingredients and maintain strong vendor relationships
- Ensure kitchen equipment is maintained in excellent working condition and arrange repairs or replacements as necessary
- Monitor and manage the kitchen budget, including labour costs and food expenses




- Collaborate with front-of-house staff to ensure seamless service delivery and guest satisfaction
- Implement and maintain rigorous cleaning and sanitation standards throughout the kitchen
- Create a strong kitchen culture that values quality, creativity, teamwork and professional development

What we're looking for An experienced chef who is confident in a fast-paced kitchen and genuinely enjoys being part of a team. You take pride in your food, your section and the kitchen around you. You can lead when needed, communicate respectfully and stay calm and organised when service gets busy.

You’ll ideally be someone who:

- Has solid experience as a Head Chef, Senior Chef, Sous Chef or Junior Sous
- Is confident running a high-volume service
- Leads from the front and isn’t afraid to be hands-on
- Understands food quality, consistency, portioning and presentation
- Maintains excellent standards of food safety, cleanliness and organisation
- Enjoys working with quality suppliers and seasonal produce
- Can contribute ideas and specials while respecting the identity of the venue
- Communicates clearly and respectfully with both kitchen and FOH teams
- Enjoys mentoring junior chefs and helping create a strong kitchen culture
- Understands that in an open kitchen, you are part of the guest experience
- Brings energy, reliability and a genuine sense of ownership to their role

What we offer We’re not looking for someone to simply fill a position. We want someone who wants to become an important part of the venue.

You’ll work with a small, supportive team where your contribution is visible and your ideas are welcomed. There is room to take ownership, influence the food offering and help shape how the kitchen operates and evolves.

We take our food and our standards seriously, but we also want the kitchen to be a place where people enjoy coming to work.

Apply now

If you love great food, busy services, good people and genuine hospitality, we’d love to hear from you.

📌 HEAD CHEF / SENIOR CHEF (Glebe)
🏢 The Wedge Glebe
📍 Glebe