The Head Chef will lead the kitchen operation as Wynnum Manly Yacht Club transitions to a club-operated food and beverage model. The role is responsible for delivering consistent food quality, practical menu execution, food safety, kitchen discipline, stock control and efficient labour use across café trade, member dining, functions, social events and sailing regatta support. This is a hands-on leadership role for a capable chef who can run a reliable, simple and commercially disciplined kitchen.

Key responsibilities

Lead day-to-day kitchen operations across breakfast, lunch, evening trade, functions, events and sailing-related hospitality.

Prepare and execute a simple, consistent and commercially viable menu suited to club members, visitors, families, sailors and local public trade.

Design food offerings that support bar sales, event packages, member utilisation and increased venue dwell time.

Maintain strong control over food quality, portion sizes, presentation, food cost, stock rotation and wastage.

Work with the Club Manager to manage ordering, supplier relationships, kitchen purchasing and cost-effective procurement.

Plan preparation and production schedules around bookings, weather, trading patterns, sailing calendars and function requirements.

Supervise, train and motivate kitchen staff, cooks, kitchen hands and casual team members.

Coordinate with the Food and Beverage Supervisor to ensure kitchen timing, front-of-house communication and customer service standards are aligned.

Maintain compliance with food safety, hygiene, cleaning,



workplace health and safety and kitchen documentation requirements.

Develop specials, event menus and function food packages that are practical to execute and profitable for the Club.

About you

Previous experience as a chef, senior cook or head cook in a café, club, restaurant, hotel, venue or functions environment.

Ability to run a kitchen service confidently and calmly during busy periods.

Strong practical cooking skills across café-style meals, casual dining, functions and event catering.

Ability to design and execute simple, consistent menus that are costed, productive and suitable for a club environment.

Understanding of food cost control, stock rotation, ordering, portion control, wastage reduction and supplier management.

Food safety knowledge and ability to maintain high standards of hygiene, cleaning and compliance.

Experience supervising, training or coordinating kitchen staff.

Ability to work collaboratively with front-of-house, bar and management teams.

Availability across weekdays, weekends, evenings, functions and sailing event periods.

About us

Wynnum Manly Yacht Club is moving toward a single, integrated hospitality model combining café service, bar trade, functions, social events, member services and sailing activity under the WMYC brand. The Head Chef will be central to this model by developing a practical food operation that supports daily trade, Friday evening service, private functions, presentation days, regattas and peak sailing periods.

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📌 Head Chef (Brisbane City)
🏢 WYNNUM MANLY YACHT CLUB
📍 Brisbane City