Looking for a Executive Head Chef to join our team!
We're a lively establishment in the Eastern Suburbs on Sydney Harbour — fast-paced bistro/a-la carte service with rotating fresh seasonal menu with focus on seafood.
We need you for:
- Menu Creation & Culinary Vision: Design exciting seasonal menus, and introduce innovative dishes that reflect our concept and attract new clientele while delighting regulars.
- Quality Control: Maintain the highest standards in every dish. Ensure every plate is perfectly "polished," consistent, and meets our establishment’s signature quality before it reaches the customer.
- Staff : Recruit, train, mentor, and high productivity kitchen. Build efficient rotas, delegate responsibilities to Sous Chefs, and foster a positive, collaborative kitchen culture.
- Cost Control & Budgeting: Strictly manage food costs, minimize waste, negotiate effectively with suppliers, optimize inventory, with emphasis on strong profit margins and quality.
- Compliance & Safety: Enforce rigorous health, sanitation, food safety, and allergen protocols to maintain full regulatory compliance and protect our guests and team.
What We’re Looking For
- Proven experience as Executive Chef or Head Chef in a high volume full-service restaurant and bistro
- Strong creative flair with a deep understanding of seasonal ingredients and current culinary trends.
- Excellent leadership and people-management skills with a track record of building and developing strong teams.
- Solid business acumen — experienced in P&L responsibility, food cost control, and waste reduction.
- Thorough knowledge of food safety, HACCP, and health regulations.
- Passion for excellence, attention to detail, and ability to perform under pressure in a fast-paced environment.
- Relevant culinary qualifications and food handler certifications.
You'll love
- Prime location with an easy commute and many transport options —short walk (typically 3–10 minutes) from the closest bus, train (Edgecliff), or ferry stop (Double Bay Wharf)
- Iconic harbour views while you work
- Competitive base salary + performance-based bonuses.
- Creative freedom to shape the menu and culinary direction.
If you are a hands-on leader who can balance creativity with operational discipline and deliver outstanding results, we’d love to meet you.
Please only apply if you meet the above criteria and have demonstratable experience.
Pay: $95,000.00 – $100,000.00 per year
Benefits:
Work Location: In person
