- Salary up to $150K super for the right head chef
- Lead a seasonal, produce-driven kitchen across dining and events
- Own menus, team, standards and commercial performance

A well-established regional hospitality venue in the Blue Mountains is looking for a Head Chef to take full ownership of its kitchen operation. This is a hands-on leadership role covering restaurant dining, functions and events, with responsibility for the food, the team, the systems and the commercial performance of the department.

Working alongside venue management and ownership, you’ll lead the kitchen with the freedom to shape menus, develop your team and deliver consistent standards while keeping commercial performance front of mind.

About the Venue The venue combines destination dining, functions and events, with a strong focus on seasonal produce, local suppliers and sustainable ingredients.

The food is refined without being overcomplicated, with seasonal menu changes and specials built around produce at its peak. The kitchen services a mix of destination diners, local customers and event trade.

The Role

You will oversee the complete kitchen operation, including food quality, menu development, ordering, food cost, labour, rostering, stock control, recruitment, training, compliance and kitchen maintenance.

You will work closely with front of house to ensure service runs smoothly and that communication around menus, dietary requirements, specials and product availability is strong. Recipes need to be documented, costed and followed, with consistent standards across every service.

You will also oversee the commercial performance of the kitchen, including food costs, labour management and P&L; results.

You Will Manage

- Food cost and labour
- Rostering
- Ordering and purchasing
- Stock control and waste
- Supplier relationships
- Recipe costing
- Kitchen productivity

You Will Oversee

- Food safety and WHS
- Kitchen hygiene
- Opening and closing procedures
- Cleaning systems




- Maintenance reporting
- Kitchen checklists
- Timesheet approval

Who This Person Is

You are likely an experienced Head Chef or strong senior kitchen leader ready to take full ownership of an operation. You know how to run service, develop a team, control costs and maintain standards when the pressure is on.

You should be comfortable working with seasonal menus, local produce and changing availability throughout the year, while still keeping a close eye on labour, food cost and overall kitchen performance.

The ideal candidate will be calm, organised and commercially minded, able to work closely with front of house and venue management while fostering a professional, accountable kitchen culture.

You Will Ideally Bring

- Strong Head Chef or senior leadership experience
- Proven ability to lead and develop a kitchen team
- Menu development and recipe costing experience
- Strong food and labour cost knowledge
- Ordering and stock control experience
- Understanding of kitchen P&L; performance
- Solid food safety and WHS knowledge
- High standards around cleanliness and organisation

Benefits and Why You’ll Thrive

Salary package of up to $150,000 superannuation, depending on experience.

You’ll have genuine autonomy to lead the kitchen, shape the menu direction, develop your team and set operational standards, with direct support from senior management and ownership.

This is an excellent opportunity for a Head Chef seeking greater ownership, creativity and the chance to make a lasting impact in a quality regional venue, set within one of NSW’s most established hospitality and tourism destinations.

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📌 Head Chef – +S, Seasonal Produce, Strong Culture, Hands-On Culinary Leader (Blue Mountains)
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