We’re expanding into Western Sydney Airport and seeking an experienced, hands-on Kitchen Manager to help prepare, open and lead the back-of-house operation across our new food and beverage venues at Western Sydney International Airport, opening in late October 2026.

The venue portfolio includes Mountain Culture Beer Co. Domestic and International, together with two branded coffee venues.

Reporting directly to the General Manager, you will lead kitchen and production operations across multiple venues, help build the BOH team and establish practical systems that deliver consistent food quality, safety and commercial performance.

This is a hands-on operational leadership role for someone who enjoys working in the kitchen, developing people and building a current operation through its opening and stabilisation period.

Working closely with the General Manager, National Head of Culinary, and brand partners, you will help turn the WSI kitchen plan into a safe, consistent and commercially sustainable operation.

You will retain day-to-day ownership and accountability for kitchen and production performance. ARGA’s Head of Culinary will provide specialist guidance and support when required, particularly in relation to culinary standards, systems and compliance.

ABOUT YOU

You will be an experienced Kitchen Manager, Chef or Senior Kitchen leader who combines strong culinary standards with practical commercial and people-management skills.

Your responsibilities will include:

Supporting pre-opening preparation, kitchen readiness, equipment commissioning and operational mobilisation

Working with the General Manager to develop and implement menus suited to each venue, brand requirements and airport trading conditions

Working with the General Manager to recruit, onboard, train and develop the opening kitchen team





Helping establish a practical kitchen leadership structure as the operation grows

Managing the central production kitchen and coordinating food supply requirements across the venue portfolio

Developing and implementing kitchen workflows, preparation systems, recipes, specifications and operating procedures

Preparing effective BOH rosters aligned with production requirements, labour targets and trading patterns

Managing food ordering, stock rotation, inventory control, storage and supplier deliveries, and running the venue’s inventory system, including stock levels, recipe costings, and reporting

Working with the General Manager and National Head of Culinary on procurement decisions, supplier arrangements and product selection

Monitoring food costs, labour, productivity, waste and other kitchen performance indicators

Maintaining strict food safety, hygiene, allergen management, WHS and airport compliance standards

Working closely with the Venue Manager to coordinate production, service flow and daily venue requirements

Working with the Storeman to maintain effective receiving, storage and internal distribution processes

Coaching the kitchen team and building a positive, accountable and performance-focused culture

Responding effectively to equipment issues, supply disruptions, changing flight activity and operational demands

You will bring:

Proven experience as a Kitchen Manager, Head Chef or experienced Senior Sous Chef

Strong hands-on kitchen and production leadership experience





Experience with recruiting, training and developing kitchen teams

Experience in establishing kitchen workflows, preparation systems and operating standards

Strong working knowledge of food safety, hygiene and allergen-management requirements

Experience with recipe development, menu costing, portion control and waste management

Good working knowledge of rostering, kitchen labour management, stock control and operational reporting

Commercial awareness and an understanding of food-cost and kitchen productivity performance

The ability to maintain standards across changing production levels and service periods

A calm, practical leadership style and willingness to remain actively involved in daily kitchen operations

Experience in a central production kitchen, new venue opening, regulated environment or high-volume operation would be advantageous

WHY JOIN US?

Free parking, staff meals, laptop & phone

Work directly with the General Manager while receiving specialist support from ARGA’s National Head of Culinary

Recruit, train and develop a new kitchen team from the beginning

Partner with Mountain Culture Beer Co. at Australia’s newest international airport

Establish practical kitchen systems without inheriting an outdated operation

Join the business during its most important establishment and growth stage

Access future development opportunities as passenger volumes and venue operations expand

If you are a capable, hands-on kitchen leader who wants to build a strong new operation from the ground up, we would like to hear from you.

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📌 Kitchen Manager - Western Sydney Airport (Parramatta)
🏢 Airport Retail Group
📍 Parramatta