Head Chef – $150K+S, Seasonal Produce, Robust Culture, Hands-On Culinary Leader
Placed Recruitment Hospitality Jobs – Blue Mountains NSW
$150,000 - $150,000 a year
Full time
1d ago , from Placed Recruitment Hospitality Jobs
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 VenueThe 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 RoleYou 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 ManageFood cost and labour
Rostering
Ordering and purchasing
Stock control and waste
Supplier relationships
Recipe costing
Kitchen productivity
You Will OverseeFood safety and WHS
Kitchen hygiene
Opening and closing procedures
Cleaning systems
Maintenance reporting
Kitchen checklists
Timesheet approval
Who This Person IsYou 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 BringStrong 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
Strong food safety and WHS knowledge
High standards around cleanliness and organisation
Benefits and Why You'll ThriveSalary 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 – $150K+S, Seasonal Produce, Strong Culture, Hands-On Culinary Leader (New South Wales)
🏢 Placed Recruitment Hospitality Jobs
📍 New South Wales