Job Description
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 n
Oversee day-to-day service, food preparation, and pass execution
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Manage stock levels, food costs, supplier ordering, and portion control
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Lead, train, and mentor junior kitchen staff and casual team members
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Ensure strict adherence to food safety, HACCP, and kitchen hygiene standards
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Control kitchen labor and maintain roster efficiency
About you n




Trade Qualification (Certificate III/IV in Commercial Cookery or equivalent)
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Minimum 4+ years of experience as a Head Chef or Senior Sous Chef in a high-volume kitchen
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Proven leadership capabilities and strong pass management skills
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Solid understanding of COGS, stock management, and kitchen profitability
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Reliable, punctual, and strong work ethic under peak service pressure
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Competitive Salary Package: $80,000 base + 12% Superannuation
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Set 5-day roster (Wednesday to Sunday) with consecutive days off (Monday/Tuesday)
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Supportive ownership providing structured systems and explicit operational goals
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