That's not a typo, and it's not the fine print - it's the point.
This is a genuine Monday-Friday role.
Early starts, hard graft, real ownership from 5am - and then your weekends are yours.
In an industry that runs on Saturday nights and Sunday brunches, roles like this almost never come up.
This one just did.THE OPPORTUNITYHomeTeam is opening two brand-new venues side by side at 70 Eagle Street - LuLou, a café and tapas bar, and SweetLeaf, a unique online only feel good food on the go - alongside our established venues MAS Espresso and ELAN.
You'll run LuLou's kitchen: a fully-fitted, brand-new space built from the ground up, with none of the tired equipment or inherited bad habits that come with taking over someone else's kitchen.This isn't just a single-venue Head Chef role.
LuLou's kitchen is being built as the production hub for the group - your kitchen supplies food to SweetLeaf, MAS Espresso, ELAN, office catering as well as running LuLou's own service.
You lead the LuLou brigade directly; a dedicated logistics function handles getting the food out the door.
Your job is to build a kitchen that runs like clockwork across four venues' worth of demand, every single day.WHAT YOU'LL BE DOINGLeading and building the LuLou kitchen team from scratch - recruiting, training and running the brigade in a brand-recent spaceDesigning and opening LuLou's menu, with genuine input into systems, prep flow and kitchen setup - a true ground-floor role, not a handoverStructuring production and prep schedules so LuLou's kitchen reliably supplies SweetLeaf, MAS Espresso and ELAN alongside its own serviceOwning food cost, quality and consistency across everything that leaves the kitchen, for four venues,



five days a weekWorking closely with ownership through the lead-up to launch - supplier setup, equipment, compliance and opening systems - and beyondImplementing the kitchen operations manual, production systems, HACCP program, allergen controls and food safety proceduresEstablishing supplier relationships, ordering systems, stock controls and receiving and storage proceduresReviewing sales, production and wastage information to continuously improve menu performance and kitchen efficiencyWHAT WE'RE LOOKING FORProven experience running a multi-site, central or production kitchen - you've done the logistics of "one kitchen, many mouths" before and you know where it gets hardStrong organisational and planning skills - this role lives and dies on structure, not just knife skillsComfortable opening a brand-new venue and building systems from a blank pageCertificate III in Commercial Cookery (or equivalent), current Food Safety Supervisor certificateDemonstrated ability to manage food cost, recipe compliance, stock, labour, yields and wastageConfident recruiting, training and developing a kitchen teamStrong knowledge of HACCP allergen management and Australian food safety requirementsGenuinely fine with a 5am start, five days a week - every weekWHAT'S ON OFFER$85,*******,000 + super, commensurate with experienceA brand-new kitchen - properly fitted out, no compromisesReal input into opening menus and kitchen systems from day oneA true Monday-Friday roster - no weekend shiftsCareer growth within HomeTeam as the group continues to expandTIMINGLuLou and SweetLeaf planned opening mid October ****.
We're looking for our Head Chef to start early-to-mid September, giving you time to build menus, set up suppliers and hire your team before doors open.
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📌 Head Chef (Brisbane)
🏢 HomeTeam
📍 Brisbane