- Head chef role with the chance to work with passionate, experienced owners
- Newly renovated kitchen & venue – casual dining & classic pub fare
- Central location near public transport
The Property
This newly renovated venue will operate seven days a week, serving breakfast, lunch, and dinner in a high-foot-traffic tourist hotspot. With seating for around 250 guests, it offers casual dining and classic pub fare, ensuring a lively atmosphere. The space caters to all, from relaxed outdoor drinking areas to intimate booths and family-friendly dining, attracting a diverse crowd.
The Role
This Head Chef role demands a hands-on leader to drive the kitchen’s success and build a tight-knit, energetic team. You’ll be actively involved in cooking, managing the pass during busy services, and handling some administrative duties. Attention to detail and strong leadership are essential. The ideal candidate should be comfortable preparing Aussie pub classics like schnitzels, fish and chips, and burgers while maintaining high standards in a fast-paced environment.
There will be all the support from the owners who are also very hands on, passionate about the industry and supportive of their staff development.
All the key aspects of running a kitchen are covered, and it’s definitely a hands-on role. However, we’re looking for someone who brings energy and excitement—someone eager to collaborate with the Venue Manager to grow the business. The ideal candidate will drive momentum, create a buzz, and inspire the team with their enthusiasm.
What the client is looking for is:
- Great communication skills and a high level of organization
- Someone that is passionate and a good attitude towards work
- Has good eye and attention to detail
- Responsible and ambitious
- Strong communication skills on a team and management level
- Flexible and logistically minded
- Someone that is well presented and has a high standard of hygiene in the kitchen
- That has run a decent sized team of chefs before 12-15
As Head Chef, you’ll oversee menu development and costing, manage food and labor financials, train and mentor the kitchen team, and ensure top-tier kitchen hygiene standards.
Hours
The role typically involves a five-day workweek with two days off, averaging around 45 hours per week, though this will be largely self-managed.
Background
We’re looking for a chef with experience in high-volume venues (serving 400-600 guests daily) and a strong background in quality, upmarket pub or casual dining. A solid grasp of menu creation and financial management is essential.
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