An exciting opportunity is available for an experienced Executive Chef / Head Chef to take
the culinary lead of a major new Italian restaurant and bar opening in Gregory Hills, Sydney.
This is not a standard Head Chef position.
We are creating a large-scale, premium Italian dining destination inspired by the coastal
restaurants of Positano and the Amalfi Coast — refined yet generous, vibrant,
produce-driven and centred around exceptional Italian food and live-fire cooking.
This is a significant hospitality project with substantial investment behind it, a purpose-built
kitchen, premium equipment and an ownership team committed to creating something
special.
We are looking for a chef with the experience, creativity and commercial understanding to
join during the pre-opening phase and help build the culinary operation from the ground up.
The Role
Working closely with ownership and the hospitality consulting team, you will take ownership
of the kitchen from concept and pre-opening through to full operation.
Responsibilities will include:
● Full menu development and recipe creation
● Recipe testing and standardisation
● Food costing, GP management and portion control
● Establishing kitchen systems, procedures and workflows
● Developing prep, production and service structures
● Supplier selection and product sourcing
● Recruitment and development of the kitchen brigade
● Staff training and implementation of kitchen standards
● Food safety, compliance and operational documentation
● Managing labour and food costs
● Leading the kitchen through opening and ongoing operations
● Maintaining exceptional consistency, quality and presentation
This role requires someone who can build systems, not simply operate within existing ones.
Who We're Looking For
We are specifically looking for someone with serious, proven experience.
You will ideally have:
● Strong Executive Chef or Head Chef experience
● Extensive Italian cuisine experience
● Strong knowledge of fresh pasta and pizza dough production
● Experience with wood-fire, flame or charcoal cooking
● Strong knowledge of seafood, proteins and premium produce
● Experience within premium, high-volume and/or fine-dining restaurants
● Strong commercial understanding of food costing and kitchen profitability
● Proven ability to recruit, train and lead a high-performing brigade
● Excellent organisational and leadership skills
● Confidence managing a large-scale kitchen and demanding service
● The ability to balance creativity with commercial execution and consistency
Pre-opening experience will be highly regarded.
The Opportunity
This is a heavily invested project with significant scale and long-term potential.
The ownership team is prepared to invest in the right person and give them the opportunity to genuinely influence the culinary direction of the venue.
Exceptional remuneration is available for the right candidate, with employer sponsorship
available for an outstanding applicant.
This is more than simply taking over an existing kitchen. It is an opportunity to put your culinary stamp on a major new venue from day one —
developing the menu, establishing the systems, building your brigade and helping create one of the area's standout Italian dining destinations.
If Italian food is your craft and you have the experience, leadership and ambition to build
something exceptional, we want to hear from you.
Please apply with your CV and a brief overview of your experience with Italian cuisine,
live-fire cooking, menu development and kitchen leadership.
Pay: $79,935.70 – $141,612.91 per year
Work Location: In person
