We’re looking for an experienced Head Chef with 4–5 years’ hands-on experience in modern Australian and Italian cuisine to lead our kitchen team. You’ll take ownership of daily food production, menu standards, and kitchen operations, while mentoring and managing a small kitchen brigade.
Key Responsibilities
- Lead and manage all kitchen operations, including prep, cooking, and service across modern Australian and Italian dishes
- Oversee weekend prep completion, stock rotation, and ordering
- Enforce strict food safety and hygiene standards across the kitchen team
- Manage kitchen rostering and supervise/mentor kitchen staff
- Drive menu development and seasonal specials
- Own food costing, portion control, and wastage reduction
- Work closely with front-of-house to ensure smooth service, especially during peak weekend trade
- Report directly to the owner-operator on kitchen performance and staffing
About You
- 4–5 years’ experience in a Head Chef, Sous Chef, or senior kitchen role in modern Australian or Italian cuisine
- Strong knowledge of Italian techniques (fresh pasta, wood-fire/grill, antipasti) alongside modern Australian plating and flavour profiles
- Current Food Safety Supervisor certificate (or willingness to obtain)
- Proven ability to lead and manage a kitchen team
- Full working rights in Australia
- Reliable, well-presented, and able to work weekends and public holidays
What We Offer
- Pay in line with the Restaurant Industry Award 2020,based on experience and classification level
- Leadership role with genuine input into menu and kitchen direction
- Supportive, growing venue with a strong local following
Pay: $31.00 – $35.00 per hour
Work Location: In person
