JOB TITLE: HEAD CHEF – LATIN AMERICAN CUISINE & SMOKED MEATS JOB TYPE: FULL TIME LOCATION: INGLESIDE MARKET. 307 POWDERWORKS RD, INGLESIDE, NSW, 2101 REMUNERATION: $85,000 – $95,000 per annum + Superannuation, Subject to final approval.

ABOUT INGLESIDE MARKET: At Ingleside Market, paddock-to-plate is more than a philosophy – It’s a celebration of our agricultural heritage, fresh ingredients and exceptional food. Located in the rural surroundings of Ingleside on Sydney’s Northerns Beaches, we combine the traditions of local farming with a contemporary dining experience. Our kitchen prepares meals predominantly from fresh, raw ingredients, bringing together Latin American culinary influences, traditional regional desserts, specialty dishes and low-and-slow smoked meats. We are seeking an experienced and passionate, Head Chef to lead our kitchen operations, develop our culinary offering and maintain the high standards of quality, consistency and food preparation that define Ingleside Market.

MAIN DUTIES/RESPONSIBILITIES

• Supply Chain, Inventory & Cost Control: Conduct inventory stocktakes, manage supplier relationships, place orders, negotiate prices with vendors, and enforce strict stock rotation (FIFO) to minimize waste and control food costs. Estimate food and labour costs and monitor kitchen expenditure against approved budgets • Menu planning and Culinary Development Plan: Design and develop Menus, seasonal specials and specialty dishes incorporating Latin American culinary techniques and flavours. Calculate recipe unit costs, yield percentages, and menu pricing to maintain our target gross profit margins.

• Meat-Smoking & Thermal Management: Oversee raw meat selection, trimming, dry rubbing, brining, and commercial smoker/grill operation. Maintain strict control over smoke profiles, cooking temperatures, and slow-roasting times for signature smoked meats.

• Food Safety, WHS & HACCP Compliance: Enforce strict adherence to food safety, sanitation,



workplace health and safety (WHS), HACCP standards, and relevant NSW requirements. Oversee cleaning schedules and maintain all compliance logs, with targeted protocols for raw meat handling and smoker equipment.

• Staff Guidance, Onboarding & Development: Train, mentor, and evaluate kitchen hands, line cooks, and apprentices in cooking techniques, knife skills, equipment maintenance, and hygiene practices. Participate in kitchen recruitment, onboarding and staff performance development as required.

• Kitchen Leadership & Operational Management: Manage day-to-day kitchen operations, create weekly staff rosters, manage shift workflows, and direct line service during peak trading hours to optimize kitchen efficiency and labour productivity.

SKILLS &

EXPERIENCE QUALIFICATIONS

• Minimum of an AQF Certificate IV in Kitchen Management (or relevant commercial cookiery or culinary qualifications).

• Food Safety Supervisor (FSS) Certificate EXPERIENCE:

• 2 to 3 years previous experience in a commercial kitchen, including experience in a kitchen leadership role.

• Proven experience in kitchen operational management, including staff rostering, menu costing, inventory management, and HACCP compliance.

• Demonstrated hands-on experience in Latin American cuisine using traditional ingredients, techniques and regional flavour profiles.

• Practical experience in low-and-slow smoked meat preparation, including meat trimming, seasoning and temperature-controlled cooking.

• Demonstrated experience in menu planning, food costing, stock control and kitchen production management.

SKILLS





• Kitchen Administration & Costing: Proficient in food costing calculations, inventory management, wastage control, and labour control systems.

• Meat & Thermal Smoking Skills: Strong understanding of primal meat cuts, trimming, curing, dry rubs, and thermal regulation for low-and-slow smoking.

• Leadership: Strong leadership ability under service pressure, team mangamenet and leadership skills. Robust communication, organisation and problem-solving skills.

• Food Safety Compliance: Sound expert-level knowledge of food safety standards, kitchen hygiene, and workplace health and safety requirements.

PERFORMANCE GOALS

• Food Cost Management: Maintain food costs within our target gross food margin of 25%–28%) through strict portion control, yield optimization, and inventory management.

• Food Quality & Consistency: Ensure 100% adherence to our venue recipes, smoked meat quality standards, and presentation specs across services.

• Compliance & Safety Audits: Maintain a 100% compliance rate on all Northern Beaches Council Food Safety audits, internal HACCP logs, temperature checks, and WHS kitchen cleanliness records.

• Waste Reduction: Minimize food degradation and wastage by enforcing strict FIFO inventory practices and optimal utilization of primal meat cuts and ingredients.

HOW TO APPLY: Please submit your resume and a cover letter to [email protected] outlining your qualifications, relevant commercial kitchen experience, leadership background and practical experience in Latin American cuisine and smoked meats preparation. Applicants will be assessed against the genuine skills, qualiofications and experience required for the position.

Ingleside

Market is an equal opportunity employer and welcomes applications from all suitably qualified candidates with the legal right to work in Australia.

Pay: $85,000.00 – $90,000.00 per year

Work Location: In person

📌 Chef (Ingleside)
🏢 Ingleside Market
📍 Ingleside