Job Description

The Head Chef will be responsible for the overall leadership and performance of the kitchen, including menu development, food quality, cost control, and team management. This role involves setting the culinary vision and standards for leading and developing the kitchen brigade, and ensuring every dish served reflects the property's commitment to genuine hospitality and exceptional quality

Responsibilities

• Lead and manage all aspects of kitchen operations, ensuring consistently high standards of food quality and presentation.
• Develop and design menus, including seasonal offerings, special events, and dietary-specific options.
• Recruit, train, mentor, and manage the kitchen team, including Sous Chefs, Chefs de Partie, and Commis Chefs.
• Set and monitor food costs, portion control, and wastage targets to meet budgeted gross profit margins.
• Manage supplier relationships, negotiate pricing, and oversee ordering and stock control.
• Ensure full compliance with food safety, hygiene, and HACCP standards across the kitchen.
• Conduct regular performance reviews, rostering, and disciplinary matters for kitchen staff.
• Collaborate with the Food & Beverage Manager and Restaurant Manager to align kitchen output with front-of-house service.
• Lead menu costing, pricing strategy, and profitability analysis in conjunction with management.
• Oversee kitchen equipment maintenance and ensure a safe, well-maintained working environment.
• Drive innovation and continuous improvement in culinary offerings, techniques, and presentation.
• Represent the kitchen in management meetings and contribute to broader business planning

Required Qualifications

• Certificate III/IV in Commercial Cookery (or equivalent formal culinary qualification); a culinary diploma or degree is highly regarded.

Required Skills

• Proven track record of leading and developing high-performing kitchen teams.
• Strong knowledge of food safety, hygiene, and HACCP standards.
• Excellent culinary skills with a broad understanding of cuisines, techniques, and current food trends.
• Strong business acumen, including experience with food costing, budgeting, and P&L management.
• Excellent leadership, communication, and organizational skills.
• Experience with menu development, supplier negotiation, and stock management.
• Flexibility to work shifts, including evenings, weekends, and public holidays.
• A genuine passion for culinary excellence, mentorship, and delivering an exceptional guest experience.

Experience Requirements

• Minimum 6–8 years' experience in a commercial kitchen, including at least 2–3 years in a Head Chef or senior Sous Chef role.

Benefits

• Competitive salary of AUD $85,000–$105,000 per annum, commensurate with skills, qualifications and relevant experience. The salary package is negotiable for highly experienced and exceptional candidates.
• Visa sponsorship available for the successful candidate, subject to eligibility and applicable Australian visa requirements.
• Generous annual leave entitlement of 20–28 days, supporting a healthy work-life balance and providing employees with valuable time to recharge.
• Healthcare and health insurance benefits, supporting the health and wellbeing of our team members, subject to applicable employment terms and eligibility.
• Accommodation provided for the successful candidate.
• The opportunity to join a growing, guest-focused hospitality brand in the vibrant and beautiful suburb of St Kilda, Melbourne.
• A supportive and collaborative work environment that values quality, genuine hospitality, teamwork and craftsmanship.
• Ongoing training, mentoring and career development opportunities to support your professional growth and progression within the hospitality industry.
• Staff meals and applicable discounts on accommodation, stays and other services

Application Closing Date

31 Oct 2026