About us

Canberra Porterhouse Pty Ltd is a hospitality business based in Canberra, ACT, providing quality food and a welcoming dining experience to our customers. Our venue offers a busy and skilled kitchen environment where quality, consistency, food safety and customer satisfaction are our priorities.

We are committed to maintaining high standards of food preparation and presentation while working as a supportive and professional team. Our kitchen team works together to deliver a diverse range of dishes efficiently during busy service periods.

- We are looking for passionate and reliable hospitality professionals who enjoy working in a team environment and are committed to delivering high-quality food and service.

We are seeking a highly skilled and motivated Head Chef and Sous chef to join and lead our kitchen team in ACT.

HEAD CHEF

What you'll be doing
Leadership & Management

- Full responsibility for day-to-day kitchen management.
- Train, mentor, and develop staff to ensure high performance and adherence to standards.
- Oversee all food production and services: cooking, prep, day service, night service, and cafe prep.

Menu Development

- Lead menu production, adherence, and updates in collaboration with the other chefs.
- Contribute to creating innovative, seasonal menus aligned with the restaurant’s concept.
- Oversee consistency and quality in all dishes served.

Cost Management

- Overall state financial control, including labor and food costs, stock management, and reporting.

Operational Excellence

- Monitor and maintain kitchen equipment.
- Participate in regular meetings to discuss updates, feedback, and operational improvements.

Work Health and Safety

- Ensure and drive adherence to WHS standards at all times.
- Promote and communicate safe work practices among team members.
- Maintain a safe and clean kitchen environment.

You'll bring





- Completion of a Cert III or Cert IV in Commercial Cookery (minimum requirement).
- Expertise in modern Australian cuisine.
- Proven ability to lead and develop kitchen teams, maintaining high performance and morale.
- Strong culinary skills with a passion for creativity and innovation.
- Solid knowledge of food costing, labour management, and inventory control.
- Strong organisational, time management, and problem-solving skills.Ability to work under pressure, managing multiple tasks and priorities.

SOUS CHEF The Role:

Working closely with the Head Chef and kitchen team, you’ll play an important role in the day-to-day running of the kitchen. This is a hands-on position suited to a chef who enjoys being on the pass, cooking service and helping develop the people around them.

Your responsibilities will include:

- Supporting the Head Chef with the day-to-day running of the kitchen
- Leading service and maintaining high standards of food quality and consistency
- Assisting with menu development and seasonal changes
- Training and mentoring junior chefs
- Ensuring prep, ordering and kitchen organisation are maintained to a high standard
- Maintaining strong food safety, cleanliness and kitchen standards
- Helping manage food costs and minimise waste
- Stepping into the Head Chef's role when required

About you

We’re looking for someone who:

- Has previous experience as a Sous Chef or solid experience as a senior Chef de Partie
- Is confident running a busy service
- Has a genuine passion for quality produce and cooking
- Takes pride in consistency, cleanliness and attention to detail
- Is a calm and positive leader in a busy kitchen
- Enjoys teaching and developing other chefs
- Is organised and understands the importance of food costs and kitchen systems
- Wants to contribute ideas and be involved in the improvement of the restaurant

Pay: $80,000.00 – $85,000.00 per year

Benefits:

- Employee discount
- Free drinks
- Free food

Work Location: In person

📌 Head Chef and Sous Chef Multiple positions (Weston)
🏢 Canberra Porterhouse
📍 Weston