Are you an experienced kitchen leader ready for your next challenge?

The Straddie Hotel is seeking a motivated, hands-on Head Chef to lead our kitchen team on beautiful North Stradbroke Island.

This is an exciting opportunity for an experienced hospitality professional who thrives in a high-volume pub and bistro environment, demonstrates solid leadership and organisational skills, and is passionate about developing a capable, motivated kitchen team.

Working alongside the Executive Chef, you will take responsibility for the day-to-day kitchen operations, maintaining high standards of food quality, consistency, service delivery and cost control.

If you are a confident leader who can manage a busy kitchen, inspire your team and deliver exceptional guest experiences, we'd love to hear from you.

About Us

Owned by Moreton Hospitality, The Straddie Hotel is an iconic Queensland landmark overlooking the crystal-clear waters of Cylinder Beach on North Stradbroke Island. Following a complete redevelopment, the hotel has relaunched across all areas, featuring a high-volume bistro, multiple bars, upper and lower decks, function spaces, accommodation rooms, gaming and multiple bottle shops.

The Role

Working alongside the Executive Chef and reporting to the General Manager, you will take full responsibility for the day-to-day management and performance of the Straddie Hotel kitchen.

This is a hands-on leadership position requiring strong operational skills, sound financial management and the ability to confidently lead a high-volume kitchen.

You will be responsible for daily service delivery, kitchen staffing and rostering, purchasing, food cost and labour management, maintaining consistent food quality and ensuring compliance with food safety standards.

You will work collaboratively with the Executive Chef on menu development, seasonal changes, team training and the ongoing improvement of kitchen systems and operational standards.

Our busy bistro is the heart of the food operation, delivering quality pub favourites, fresh seafood and contemporary dishes to a high volume of guests. Weddings, private functions and special events are also an important part of the business and require confident planning and execution alongside regular service.

You will lead a diverse team of chefs, cooks and kitchen hands, with varying levels of experience and backgrounds. Recruitment, training and developing a capable, reliable team will be key responsibilities.

We are looking for a confident, organised and proactive leader who communicates clearly, develops their people and takes ownership of the daily operation while maintaining the standards expected of the Straddie Hotel.

Day to day, you can expect to:





- Lead and manage high-volume lunch and dinner services, ensuring consistent food quality, presentation, efficiency and service times.

- Work collaboratively with the Executive Chef on menu development, seasonal changes, recipe specifications, costings and implementation, ensuring the team is trained to deliver consistently.

- Manage daily purchasing, supplier relationships, stock control, stocktakes, stock rotation, portion control and waste management.

- Take accountability for kitchen COGS and labour costs, monitoring performance against agreed budgets and implementing corrective action where required.

- Develop and manage kitchen rosters, ensuring appropriate staffing levels, section coverage and labour efficiency in response to bookings, seasonal demand and operational requirements.

- Oversee daily kitchen preparation, ensuring adequate stock levels, clear prep schedules and effective coordination between kitchen sections.

- Recruit, onboard, train and develop kitchen staff with support from the General Manager and HR, building a capable, accountable and motivated team.

- Plan, coordinate and deliver weddings, private functions and special events while maintaining the standards and efficiency of regular bistro service.

- Maintain high standards of food safety, allergen management, hygiene, workplace health and safety, and ensure all required documentation is completed.

- Work closely with front-of-house, management and the events team to ensure coordinated service, effective communication and a positive guest experience.

What we're looking for

- Proven experience successfully managing a high-volume pub, bistro, hotel or large-scale hospitality kitchen.

- Demonstrated experience in kitchen operations, purchasing, rostering, food cost management, labour control and menu implementation.

- A confident, hands-on leader who can motivate, develop and manage a diverse team while maintaining high standards under pressure.

- Experience planning and delivering weddings, private functions and events alongside busy regular service.

- Formal commercial cookery qualifications and a thorough understanding of food safety, allergen management and workplace health and safety requirements.

- Strong organisational, planning and communication skills, with the ability to anticipate operational challenges,



make sound decisions and respond proactively.

- Australian citizenship or permanent residency. Visa sponsorship is not available for this position.

- Willingness and ability to reside on North Stradbroke Island, with relocation prior to commencement if required, due to ferry access and operational demands.

Previous Head Chef experience is strongly preferred. An exceptional Sous Chef may be considered where they can demonstrate substantial experience independently managing a high-volume kitchen, including staffing, rostering, food costs and labour performance.

Lifestyle & Accommodation

North Stradbroke Island is more than a place to work. White sand beaches, a close-knit community and one of Queensland's most iconic venues are right on your doorstep.

We love our locals, so if you already call the island home, we'd love to hear from you. If you're relocating, accommodation is available, with possible salary packaging arrangements to be discussed as part of your offer.

Island operations take planning. Ferry schedules, deliveries and significant seasonal fluctuations are part of the job. School holidays, Christmas and summer are our busiest periods, and your availability to lead through them is essential.

You'll have control over the kitchen roster, with flexibility where operational needs allow. Working Friday to Sunday and leading service during peak trading periods are core expectations. The kitchen currently operates lunch and dinner, with no breakfast service or split shifts.

Why Join Us

- A rewarding leadership chance with genuine autonomy over daily kitchen operations, team management and service delivery.

- The opportunity to work alongside an experienced Executive Chef, with support in culinary development, mentoring and operational improvements.

- Accommodation available, with potential salary packaging arrangements.

- An established kitchen team to lead and develop, with a growing weddings, functions and events business.

- A unique beachside working environment on beautiful North Stradbroke Island.

- Career development opportunities within the growing Moreton Hospitality Group.

- Staff discounts across Moreton Hospitality venues on the Gold Coast and North Stradbroke Island.

Ready to Lead a Kitchen in Paradise?

If you're an experienced kitchen leader who can confidently manage high-volume service, develop a strong team and deliver consistent food quality and commercial results, we'd love to hear from you.

Please submit your resume and a brief introduction outlining your leadership experience, the scale of kitchen operations you've managed and your availability to relocate to North Stradbroke Island.

📌 Head Chef (North Stradbroke Island)
🏢 Moreton Hospitality - The Straddie Hotel
📍 North Stradbroke Island