Head Chef/Kitchen Manager

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