We're on the hunt for our next Head Chef, and we're keeping an open mind about who that is. Maybe you're a young, keen Sous Chef who's ready to step up and run a kitchen of your own for the first time. Maybe you're an established Head Chef after a new challenge and a venue worth sinking your teeth into. Either way, you'll take ownership of our kitchen and menu, leading a tight team, through our Tuesday–Saturday service. This is a full time role for someone who wants creative control, a stable schedule structure, and a venue where quality is genuinely valued — with the mentorship and backing to grow into it if you're stepping up for the first time.
Key responsibilities
Design and evolve a modern Australian menu that reflects seasonal produce and local suppliers
Run day-to-day kitchen operations for a 150-seat venue, including rostering and service flow
Lead, train, and mentor the kitchen team, building a strong and consistent brigade
Manage food and labour costs, stock control, and supplier relationships
Maintain the highest standards of food safety, hygiene, and WHS compliance
Plan and execute catering for private events and functions
Maintain consistent quality and presentation across every dish leaving the kitchen
About you
A trade-qualified chef — either a hungry, driven Sous Chef ready to lead a kitchen for the first time, or an experienced Head Chef looking for your next challenge




Experience in a high-volume kitchen in a bar, restaurant, or events setting
Strong knowledge of modern Australian cuisine and seasonal menu development
A confident, hands-on approach — whether you're a proven leader or you're ready to become one
Current NSW Food Safety Supervisor certificate (or willingness to obtain one)
Excellent organisational skills, with a head for costs, rosters, and stock control
Availability to work Tuesday to Saturday service, plus Sunday/Monday events as required
About us
Green Moustache Rooftop is a modern Australian bar and restaurant in the heart of North Sydney, seating 150 guests across our dining and bar spaces. We're open for service Tuesday to Saturday, and our venue comes alive on Sundays and Mondays for private events and functions. We're passionate about seasonal, produce-driven food, a well-run kitchen, and a team culture that people genuinely want to be part of.
$85,000–$100,000 + Super, based on experience
A full-time, stable role built around a consistent Tuesday–Saturday service structure
Genuine creative input into menu design and direction
Mentorship and support to grow into the role if this is your first head chef position
A supportive, close-knit team and a kitchen culture that respects work-life balance
The opportunity to make the role your own in a well-loved neighbourhood venue
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📌 Head Chef (Sydney)
🏢 Green Moustache
📍 Sydney