Head Chef – Lead a High-Volume, Club-Style Kitchen

About the Role

Spearhead this venue into its next era of excellence, driving quality, consistency, and kitchen culture!

We are seeking a talented and experienced Head Chef to lead the kitchen in a high-volume, fast-paced club-style venue in Hunter Valley Region. This is a hands-on leadership role suited to a confident and motivated chef who thrives in service and values consistency, quality, and team development.

You’ll be responsible for overseeing daily kitchen operations, ensuring excellent food quality and presentation, and leading a committed team in delivering a menu of modern Australian club favourites.

Key Responsibilities

Oversee all aspects of kitchen operations across lunch and dinner services

Lead, train, and develop a small kitchen team in a high-volume setting

Maintain consistency and quality in every dish, from pub classics to daily specials

Support menu planning and recipe development

Collaborate with front-of-house to ensure smooth, efficient service

Manage ordering, stock control, and supplier relations

Ensure compliance with food safety, hygiene, and WHS standards

About You

3–5 years’ experience in a Head or Sous Chef role

Cert III in Commercial Cookery (or equivalent)

Strong background in club, pub, or bistro-style food

Calm, reliable, and organised under pressure

Strong leadership and communication skills

NSW Food Safety Certificate and sound compliance knowledge

A genuine passion for quality food, team culture, and efficient operations

Availability weekends, evenings, public holidays and high peak periods

What We Offer

Competitive salary: $80K–$90K + Super

Up to $6,000 in annual performance bonuses

Dedicated, role-specific training and professional development

Rotational weekends off and a supportive, community-focused team environment

Opportunity to shape the kitchen culture and influence menu direction