1 Brunker Road, Broadmeadow, NSW, 2292, AUSTRALIA

The Premier Hotel is emerging from an exciting renovation, presenting a rare opportunity to architect the food operation from the ground up . This is a leadership role for a chef ready to shape culture, menu direction, and operational excellence in a newly reimagined hospitality space.

You'll work alongside an invested venue management team and have direct partnership with our Group Executive Chef, creating the systems, menus, and kitchen culture that define the Premier's food identity for years to come. This is strategic leadership, not just day-to-day execution.

Why this role matters: You're not inheriting someone else's kitchen—you're building it. Your vision, standards, and team-building approach will be visible in every service.

About the Role

As Head Chef, you'll lead the complete food operation, including:

Strategic & Creative Leadership

Build the food philosophy, menu strategy & signature offerings that reflect the venue's position post-renovation

Design sustainable, costed menus that balance guest experience with financial performance

Lead menu development, seasonal specials & event programming

Operational Excellence

Establish kitchen systems, workflows, and standards from day one

Manage all P&L; aspects: wage budgeting, roster management, cost controls, procurement & stocktake

Own food quality, consistency, portion control & waste management to protect margins

People & Culture

Recruit, train & mentor a kitchen team in line with your leadership philosophy

Create a workplace culture that attracts and retains talent

Model professional standards in food hygiene, health & safety, and respect for the craft

Cross-functional Partnership

Report to the Venue Manager & Group Executive Chef, collaborating on business targets & operational decisions





Work with front-of-house to align food & service experiences

Leverage group frameworks while maintaining venue autonomy

What We're Looking For

Experience & Credentials

Minimum 3+ years as a Head Chef, OR proven Sous Chef with demonstrated readiness to lead

Track record of menu development & P&L; management (budgeting, costing, forecasting)

Experience building or mentoring kitchen teams in a fast-paced environment

Sound understanding of food safety, health & safety compliance, and industry best practice

Professional Attributes

Strategic thinker who sees beyond daily service—you understand kitchen operations as a business

Calm, positive leadership style; ability to maintain standards under pressure

Strong communication & organizational skills; detail-oriented

Genuine passion for food quality, consistency & continuous improvement

Flexible attitude to hours (day/night, weekends) to match trading conditions

Valid visa/working rights in Australia

Mindset

You respect your profession, your team & your guests

You're keen to develop your own skillset and invest in those around you

You thrive in fresh-start environments where you can set the tone

You're collaborative and open to group frameworks while bringing your own expertise

Why Join Thomas Hotels

Growth opportunity: Lead a newly renovated venue with full support to establish your vision

Group backing: Access to group procurement, systems, and mentorship without losing operational autonomy

Professional setting: Work alongside invested venue management and experienced leadership

Stability & scale: Part of a multi-venue operator with established processes & resources

Screening Questions

- Do you have experience in a similar role?
- Will your commute be 20 minutes or less?
- Describe your customer service experience
- Do you have a Responsible Service of Alcohol (RSA)?

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📌 Head Chef – Premier Hotel, Broadmeadow (Newcastle City Council)
🏢 The Glen Hotel Pty
📍 Newcastle City Council