HEAD CHEF | HOSPO LEGACY
Sydney

Hospo Legacy is looking for a Head Chef who takes ownership of those decisions and can lead a busy café kitchen through high-volume breakfast, brunch and lunch service.

During service, you’ll lead from the pass, keep the sections working together and make sure plates leave the kitchen to standard. Between services, you’ll build the roster, recruit and develop your team, and put systems in place so the kitchen runs well on your days off.

What you’ll own

- Service. Set up each section for the rush, manage ticket times and keep food quality and presentation consistent when the docket rail fills up.
- Rosters and labour. Build the roster around expected trade, staff strengths and prep requirements. Plan enough coverage for opens, peaks and closes, and manage labour against budget.
- Recruitment and training. Run interviews and trials, hire for the skills the kitchen needs and coach people until they can run their sections confidently. Give clear feedback and follow up on it.
- Prep and stock. Set par levels, plan orders and delegate prep ahead of busy periods. Check what’s ready before service and act early when a delivery is short or trade is stronger than expected.
- Food costs and menu development.



Own recipe consistency, portion control and waste. Help develop and cost dishes your team can execute consistently through a full service.
- Kitchen standards. Set clear expectations for food safety, cleaning, handovers and closing. Follow up so the next shift walks into a kitchen ready to work.

Who we’re looking for

You’ve led a high-volume café kitchen as a Head Chef or senior Sous Chef, and breakfast is one of your strengths. You know how to coordinate eggs, grill, fryer and plating when several tables order at once. You’ve built rosters, hired staff and trained people to take on more responsibility.

You stay calm when service gets busy, communicate clearly with front of house and deal with problems early. You can step onto a section when the team needs you, then work out what needs to change before the next rush.

To apply, send us your CV and tell us about a busy café kitchen you’ve led, how big your team was and one change you made that improved service.

Pay: $90,000.00 – $95,000.00 per year

Advantages:

- Salary packaging
- Visa sponsorship

Work Location: In person

📌 Head Chef / Manager (Hurstville)
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