About the Client :
Horten Hospitality Pty Ltd t/a Top Town Tavern
Founded in 1894, Top Town Tavern has been a cornerstone of the community, providing a haven for friends, families, and colleagues to come together and celebrate life. Our journey began with a vision to redefine the traditional tavern experience, elevating it to new heights through a commitment to quality, innovation, and genuine hospitality.
Small country town Tavern, providing food, drinks, entertainment and socialising opportunities to the community of Wyalong and West Wyalong.
Top Town Tavern is looking for an Executive Chef to join their NSW team.
Duties and Responsibilities:
1. Kitchen Leadership & Daily Operations
· Lead the day‑to‑day running of the Top Town Tavern kitchen, ensuring smooth service across lunch, dinner, and peak weekend periods
· Work hands‑on across all stations, stepping in wherever needed due to the small team structure
· Set daily prep lists, allocate tasks, and ensure all sections are service‑ready
· Maintain a calm, professional kitchen environment that reflects the tavern’s friendly, community‑focused culture
· Communicate clearly with FOH and management to keep service flowing efficiently
2. Menu Development & Food Quality
· Develop and maintain a menu that suits a country‑town tavern: hearty pub classics, reliable favourites, and rotating specials
· Create weekly specials that utilise seasonal produce and help manage stock levels
· Ensure consistency in portion sizes, presentation, and flavour across all dishes
· Maintain recipe cards and costings to support profitability and staff training
· Adjust menu items based on customer feedback, local preferences, and seasonal availability
3. Food Safety, Compliance & WHS
· Ensure full compliance with NSW Food Authority regulations and the venue’s Food Safety Program
· Oversee temperature logs, cleaning schedules, allergen management, and safe food handling practices
· Train all kitchen staff in hygiene, WHS, and safe equipment use
· Maintain a kitchen that is always inspection‑ready for council, SafeWork NSW, and internal audits
· Report hazards, incidents, or maintenance issues promptly to management
4. Stock Control, Ordering & Cost Management
· Manage ordering of fresh produce, meat, dry goods, and cleaning supplies from approved suppliers
· Build strong relationships with local and regional suppliers to ensure reliability and quality
· Oversee stock rotation, minimise wastage, and maintain accurate inventory levels
· Monitor food costs, yields, and supplier pricing to protect Top Town Tavern’s margins
· Implement waste‑reduction strategies and ensure efficient use of ingredients
5. Staff Training, Supervision & Rostering
· Train cooks, kitchen hands, and apprentices in preparation, cooking techniques, and safety
· Provide ongoing coaching to build skill levels and maintain consistency
· Assist with rostering to ensure adequate coverage while managing labour costs
· Support a positive team culture built on respect, communication, and accountability
· Conduct performance feedback and help identify development opportunities
6. Service Coordination & FOH Collaboration
· Work closely with Alexandra (Bar Manager) and the FOH team to coordinate service
· Communicate wait times, menu changes, 86’d items, and special requests
· Provide accurate allergen and dietary information to FOH staff
· Ensure strong teamwork between kitchen and bar/restaurant staff to deliver a seamless guest experience
7. Equipment, Cleaning & Maintenance
· Oversee daily, weekly, and monthly cleaning schedules to maintain a hygienic kitchen
· Ensure all equipment is cleaned, maintained, and used safely
· Report maintenance issues promptly and coordinate repairs with management
· Keep the kitchen organised, efficient, and compliant with WHS standards
8. Administrative & Management Responsibilities
· Maintain kitchen budgets, costings, and supplier invoices
· Assist management with menu pricing and profitability analysis
· Prepare reports on wastage, stock levels, and kitchen performance when required
· Participate in management meetings and contribute to venue planning, events, and menu strategy
· Uphold all Top Town Tavern policies and procedures, including RSA‑related food service requirements
Core Skills & Competencies (Must‑Have)
Culinary & Technical Skills
· Advanced cooking skills across all sections (grill, pans, fryer, larder, prep)
· Strong understanding of Australian pub‑style cuisine and high‑volume service
· Ability to design, cost, and execute menus and weekly specials
· Skilled in portion control, plating standards, and recipe consistency
· Competence in food safety, allergen management, and HACCP‑aligned procedures
· Ability to manage kitchen operations independently during peak periods
Leadership & Management Skills
· Ability to supervise, train, and mentor a small kitchen team
· Strong communication skills for coordinating with FOH and management
· Effective rostering and labour‑cost management
· Ability to maintain a positive, professional kitchen culture
· Strong problem‑solving skills, especially in a small‑team environment
Operational & Business Skills
· Stock control, ordering, supplier negotiation, and inventory management
· Menu costing, yield management, and budget awareness
· Ability to reduce wastage and protect food margins
· Understanding of compliance requirements under NSW Food Authority
· Ability to maintain documentation: temperature logs, cleaning schedules, food safety records
Workplace Health & Safety
· Knowledge of WHS obligations in a commercial kitchen
· Ability to train staff in safe equipment use and hygiene standards
· Ability to maintain an inspection‑ready kitchen at all times
Key Competencies :
· Ability to plan and organise food preparation and cooking operations
· Ability to plan menus and estimate food and labour costs
· Ability to monitor quality at all stages of food preparation
· Ability to order supplies and manage stock levels
· Ability to demonstrate cooking techniques and train staff
· Ability to enforce hygiene and food safety regulations
· Ability to manage kitchen staff and coordinate workflow
· Ability to prepare and cook food to a consistent standard
Experience and Educational Qualification Required:
· At least 3–5 years of full‑time experience in a commercial kitchen
· At least 2 years in a senior role such as:
o Sous Chef
o Chef de Partie (senior level)
o Junior Sous Chef
o Acting Head Chef
Preferred Experience
· Experience working in a pub, tavern, or high‑volume bistro environment
· Experience managing a small team with limited staffing resources
· Experience designing menus and specials for a regional customer base
· AQF Diploma or higher, OR
· At least 3 years of relevant experience (can substitute for formal qualifications)
· Certificate III in Commercial Cookery (or international equivalent)
· Certificate IV in Commercial Cookery (highly preferred for senior roles)
Preferred / Highly Advantageous
· Diploma of Hospitality Management
· Advanced Diploma of Hospitality Management
· Food Safety Supervisor Certificate (NSW)
· Additional short courses in:
o Allergen management
o HACCP
o WHS for supervisors
Acceptable Alternatives
If formal qualifications are not held, at least 3 years of relevant experience at a skilled level may substitute.
Personal Attributes (Top Town Tavern–Specific)
· Reliable and able to work independently in a small regional team
· Calm under pressure, especially during peak periods
· Strong work ethic and commitment to consistency
· Ability to adapt menus to local tastes and seasonal availability
· Community‑minded and able to represent the tavern professionally
Salary: $79000-$85000/year +Super
Pay: $79,000.00 – $85,000.00 per year
Work Location: In person
