About the role An established hospitality operation in the region is looking for an experienced, hands-on Head Chef to take ownership of kitchen management, service execution, and team leadership. Working across a structured 5-day Wednesday to Sunday roster, you will drive kitchen efficiency, maintain strict food safety standards, manage cost control, and deliver consistent, high-quality dishes in a fast-paced environment.

Key responsibilities

- Oversee day-to-day service, food preparation, and pass execution

- Manage stock levels, food costs, supplier ordering, and portion control

- Lead, train, and mentor junior kitchen staff and casual team members

- Ensure strict adherence to food safety, HACCP, and kitchen hygiene standards

- Control kitchen labor and maintain roster efficiency

About you





- Trade Qualification (Certificate III/IV in Commercial Cookery or equivalent)

- Minimum 4+ years of experience as a Head Chef or Senior Sous Chef in a high-volume kitchen

- Proven leadership capabilities and strong pass management skills

- Solid understanding of COGS, stock management, and kitchen profitability

- Reliable, punctual, and strong work ethic under peak service pressure

Advantages

- Competitive Salary Package: $80,000 base + 12% Superannuation

- Set 5-day roster (Wednesday to Sunday) with consecutive days off (Monday/Tuesday)

- Supportive ownership providing structured systems and clear operational goals

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