The Premier Hotel is emerging from an exciting renovation, presenting a rare opportunity to architect the food operation from the ground up. This is a leadership role for a chef ready to shape culture, menu direction, and operational excellence in a newly reimagined hospitality space.
You'll work alongside an invested venue management team and have direct partnership with our Group Executive Chef, creating the systems, menus, and kitchen culture that define the Premier's food identity for years to come. This is strategic leadership, not just day-to-day execution.
Why this role matters: You're not inheriting someone else's kitchen—you're building it. Your vision, standards, and team-building approach will be visible in every service.
As Head Chef, you'll lead the complete food operation, including:
Strategic & Creative Leadership
Build the food philosophy, menu strategy & signature offerings that reflect the venue's position post-renovation
Design sustainable, costed menus that balance guest experience with financial performance
Lead menu development, seasonal specials & event programming
Operational Excellence
Establish kitchen systems, workflows, and standards from day one
Manage all P&L aspects: wage budgeting, roster management, cost controls, procurement & stocktake
Own food quality, consistency, portion control & waste management to protect margins
People & Culture
Recruit, train & mentor a kitchen team in line with your leadership philosophy
Create a workplace culture that attracts and retains talent
Model professional standards in food hygiene, health & safety, and respect for the craft
Cross-functional Partnership
Report to the Venue Manager & Group Executive Chef, collaborating on business targets & operational decisions
Work with front-of-house to align food & service experiences
Leverage group frameworks while maintaining venue autonomy
Experience & Credentials
Minimum 3+ years as a Head Chef, OR proven Sous Chef with demonstrated readiness to lead
Track record of menu development & P&L management (budgeting, costing, forecasting)
Experience building or mentoring kitchen teams in a fast-paced environment
Sound understanding of food safety, health & safety compliance, and industry best practice
Professional Attributes
Strategic thinker who sees beyond daily service—you understand kitchen operations as a business
Calm, positive leadership style; ability to maintain standards under pressure
Strong communication & organizational skills; detail-oriented
Genuine passion for food quality, consistency & continuous improvement
Flexible attitude to hours (day/night, weekends) to match trading conditions
Valid visa/working rights in Australia
Mindset
You respect your profession, your team & your guests
You're keen to develop your own skillset and invest in those around you
You thrive in fresh-start environments where you can set the tone
You're collaborative and open to group frameworks while bringing your own expertise
Growth opportunity: Lead a newly renovated venue with full support to establish your vision
Group backing: Access to group procurement, systems, and mentorship without losing operational autonomy
Professional environment: Work alongside invested venue management and experienced leadership
Stability & scale: Part of a multi-venue operator with established processes & resources
