Head Chef – Busy restaurant, great team & work-life balance Venue:

Henry and the Fox – Modern Australian Dining & Events Location:

Melbourne CBD Employment Type:

Annualised Salary Roster:

Monday to Friday with occasional special events on weekends

Role Overview Henry and the Fox is seeking an experienced Head Chef to lead the kitchen of our established Melbourne CBD restaurant and events venue.

This is a rare senior kitchen leadership opportunity offering strong work-life balance, an established long-term team, and a regular Monday to Friday trade base. Some weekend work will be required, with a focus on fun food and wine masterclasses, seasonal events and other engaging hospitality experiences.

The role suits a hands‑on chef with a genuine passion for food, leadership and continuous improvement. You will be responsible for leading day‑to‑day kitchen operations while working closely with the former Head Chef and Operations Manager on menu development, weekly specials, seasonal updates and event menus.

Henry and the Fox focuses on modern European and Australian cuisine, with a mix of corporate dining, private events, long lunches, food and wine experiences, and engaging masterclasses.

This is an ideal role for a senior chef looking for ownership, structure, creativity and balance, without the regular late‑night and weekend demands of a traditional restaurant roster. It would suit someone who enjoys leading a team, staying hands‑on in the kitchen, and continuing to learn, develop and contribute ideas.

Key Responsibilities Kitchen Leadership & Operations

Lead all kitchen operations across restaurant service, private dining, functions and events

Take full ownership of menu execution, food quality and presentation standards

Maintain and enforce food safety, hygiene and compliance standards

Hold current Food Safety Supervisor certification

Drive productive prep systems, workflow and service execution

Ensure consistency across day‑to‑day service, corporate dining and high‑volume events

Collaborate with senior management on menu development, seasonal updates and event menus





People Management

Lead, mentor and develop a diverse kitchen team

Build a positive, professional and accountable kitchen culture

Manage rosters in line with business needs, wage targets and event requirements

Provide clear direction, performance feedback and coaching

Lead recruitment, onboarding and ongoing training initiatives

Foster teamwork, consistency and continuous improvement

Support succession planning and skill development within the kitchen team

Cost & Performance Control

Take responsibility for food cost control, portion management and wastage reduction

Oversee menu costing, recipe adherence and margin performance

Monitor wage performance and productivity targets

Manage stock control, ordering and supplier relationships

Identify opportunities to improve operational efficiency and profitability

Maintain strong commercial discipline while protecting food quality and guest experience

Events & Experiences

Lead the culinary execution of private events, group dining, corporate functions and special events

Oversee food delivery for wine lunches, long lunches, masterclasses and seasonal dining experiences

Adapt kitchen operations to suit varying event formats, menus and guest numbers

Work closely with the events and front‑of‑house teams to ensure seamless delivery

Contribute to menu planning for bespoke functions and premium event experiences

Maintain Henry and the Fox’s reputation for reliable, polished and well‑executed events

Skills & Experience Required

Minimum 5–7 years’ experience in qualified kitchens, including senior leadership roles

Previous experience as a Head Chef, Executive Sous Chef or Senior Sous Chef in a high‑volume restaurant, hotel,



events or premium casual dining environment

Strong background in modern Australian, European‑influenced or contemporary restaurant cuisine

Proven ability to lead, train and develop kitchen teams

Strong understanding of menu costing, food margins, wage control and kitchen profitability

Experience delivering private events, corporate functions and set‑menu dining

Strong English communication skills

High level of computer literacy and confidence using kitchen systems

Calm, organised and solutions‑focused under pressure

Certificate III/IV in Commercial Cookery required

Food Safety Supervisor certification required

Highly Regarded

Experience with corporate dining, long lunches, wine dinners or premium event menus

Strong supplier relationships and seasonal menu development experience

Ability to balance restaurant service with high‑volume event execution

A leadership style that is firm, fair, consistent and team‑focused

About Henry and the Fox Henry and the Fox is a modern Australian restaurant and events venue located in the heart of Melbourne’s CBD. The venue caters to a mix of weekday restaurant trade, corporate dining, private functions, long lunches and special events.

With a strong Monday to Friday trade base and a focus on professional, well‑executed hospitality, Henry and the Fox offers a structured environment for a senior chef who wants to lead with consistency, creativity and commercial control.

The Opportunity This is an excellent opportunity for an experienced Head Chef or senior kitchen leader who wants to take ownership of a respected CBD venue while maintaining a more balanced weekly roster.

The successful candidate will play a key role in shaping the food direction, strengthening kitchen systems, developing the team and delivering consistent outcomes across both restaurant service and events.

Monday to Friday Head Chef roles are rare in hospitality. This role offers senior responsibility, creative input and genuine leadership without the usual weekend‑heavy roster.

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📌 Head Chef – Busy restaurant, great team & work-life balance (Port Phillip City)
🏢 Hospitality One
📍 Port Phillip City