Head Chef / Kitchen Lead – Waterfront Venue & Events

Bass & Flinders Pavilion | Sans Souci, Sydney

We’re looking for an experienced Head Chef or strong Senior Chef ready to step into a leading role within our waterfront hospitality and events operation.

This isn’t a high-volume pub kitchen or a role built around pumping out hundreds of à la carte covers every night.

Our focus is increasingly on functions, weddings, celebrations, group dining and catered events, alongside our daytime café/restaurant operation. We’re looking for someone who can take ownership of the kitchen, lead a small team and deliver consistently well-executed food without unnecessary complexity.

The Role

You’ll be responsible for the day-to-day running of the kitchen, including:

- Leading and organising the kitchen team
- Preparing and executing function, banquet and canapé menus
- Managing prep, production and service
- Maintaining food quality and presentation standards
- Ordering, stock control and minimising wastage
- Food safety, HACCP and kitchen compliance
- Rostering and managing kitchen labour
- Working with management to plan upcoming functions and events
- Helping refine menus and kitchen systems as the business develops

A large part of the role is planning ahead. Our function bookings are generally known well in advance, allowing the kitchen to prepare properly rather than constantly operating reactively.

Who We’re Looking For

You don’t necessarily need to have held the title of Head Chef for years.

We’d also like to hear from an experienced Sous Chef, Senior Chef or Chef de Partie who has the ability and attitude to take the next step.

You should be

- Confident running a kitchen and directing other chefs
- Organised with prep,



ordering and production
- Comfortable catering for functions of approximately 50–150 guests
- Experienced with banquets, canapés, buffets or event catering
- Calm and practical during service
- Conscious of food cost, labour and wastage
- Reliable and able to take responsibility for the kitchen
- Interested in improving systems rather than just getting through each service

Most importantly, we want someone who takes pride in running a clean, organised and qualified kitchen.

About Us

Bass & Flinders Pavilion is a unique floating waterfront venue in Sans Souci.

The business operates across restaurant service, private functions, weddings, celebrations and our Georges River cruise operation.

We are continuing to move more heavily towards functions and organised group events, creating an opportunity for the right chef to become an important part of the business as it grows.

What We Offer

- A genuine leadership position
- Significant input into how the kitchen operates
- A mix of daytime trade and planned functions
- Waterfront working environment
- Established commercial kitchen and equipment
- Opportunity to develop menus and systems
- Long-term position for the right person

Salary/package will be discussed based on experience and the level of responsibility you are ready to take on.

Interested?

Apply through Indeed with your resume and a brief introduction outlining your current role, relevant function or event experience, and what you’re looking for in your next position.

We’re happy to speak with both experienced Head Chefs and strong senior chefs ready to move into their first kitchen leadership role.

Pay: $66,601.64 – $105,974.45 per year

Work Location: In person

📌 Head Chef (Sans Souci)
🏢 Bass u0026 Flinders Cruise Center
📍 Sans Souci