We’re looking for an experienced, qualified and hands-on Head Chef to lead our established hotel bistro.

Our menu sits slightly above traditional pub fare, keeping the pub favourites our customers expect while allowing plenty of opportunity for creativity, quality specials and fresh ideas.

This is a genuine Head Chef position. You’ll lead the kitchen from the front and take responsibility for menu development, food quality, consistency, COGS, labour and the overall performance of the kitchen.

The role:
Lead the day-to-day operation of a busy hotel bistro
Develop, cost and regularly refresh the bistro menu
Create and implement specials and new dishes
Accurately calculate COGS and individual dish costs
Manage food costs, margins, portion control and wastage
Lead, support and develop the kitchen team
Manage ordering, stock control and supplier relationships
Staff rostering and timesheet management through Deputy
Maintain high standards of food safety, cleanliness and compliance
Work closely with venue management and front-of-house staff
Be hands-on and lead the team from the front during service

You are / have:
Demonstrable experience as a Head Chef or in a comparable senior kitchen leadership role
Current NSW Food Safety Supervisor (FSS) certification, or ability to obtain as required




Proven experience developing, costing and implementing menus
Strong understanding of COGS, food-cost percentages, gross profit, portion control and wastage
Experience managing ordering, stock levels and supplier costs
Experience managing and rostering a kitchen team
Strong communication with kitchen staff, front of house and management
Passionate about food and delivering a consistently quality product
Prepared to get hands-on and lead the team from the front
Keen to bring new ideas to the venue and make a difference
Comfortable interacting with customers at the pass

We will provide:
Market-competitive salary and incentives
Modern and well-maintained kitchen facilities
An established and successful hotel bistro
Genuine creative input and ownership of menu development and specials
Online platforms for rostering, food safety and ordering
A friendly and supportive team setting
Support from management to achieve food and labour targets
The opportunity to put your own stamp on the kitchen

If you’re an experienced Head Chef who can lead a team, develop and cost a menu, control a kitchen commercially and consistently produce excellent food, we’d love to hear from you.

📌 Head Chef Kempsey
🏢 West Kempsey Hotel
📍 Kempsey