Founding Head Chef Wanted – Long Point Brewing Co, Port Kennedy WA

Long Point Brewing Co. is a bold new brewery-restaurant and function venue overlooking the Indian Ocean, located in the heart of the Kennedy Bay masterplanned community. We’re building something special — a venue with soul, great food and a view that’ll make your mates jealous. Set in an iconic Australian seaside location, our microbrewery will combine a state-of-the-art kitchen and brewhouse with a hospitality-first approach, catering for 500 guests.

Think flame-kissed local whole seafood and meats, woodfired pizzas, fresh garden produce and seasonal menu features that sing of WA’s paddocks and coast — all crafted from a kitchen you can truly call your own.

Our core menu will celebrate approachable, produce-led modern Australian cuisine designed to pair perfectly with our house-brewed beers and the relaxed energy of warm coastal nights. Seasonal specials, small-batch features and chef-driven specialties will keep the offering fresh — and give you genuine creative freedom.

This role isn’t just about running a kitchen — it’s about building a food identity, telling a story, and becoming part of a lifestyle brand. This is a destination brewery and restaurant built from the ground up to deliver excellence, flexibility and authenticity.

This is your opportunity to be the Founding Head Chef at Long Point Brewing Co., shaping our food culture from day one. We’re searching for a culinary leader who can take full ownership of the kitchen and bring our vision to life with passion, creativity, precision, and purpose.

Make it Iconic – Make it Yours!

What we’re looking for:

The Role

· Previous experience as a Head Chef in a high-quality, fast-paced venue.

· Experience in a 500 pax venue as Head Chef

· A creative and confident approach to modern food trends and plating presentation.

· Excellent leadership and communication skills with the ability to run a calm, high-performing kitchen.

· Strong knowledge of food safety regulations, compliance, and cost control systems.

· Experience in function and event setups, including menu design and function delivery across multiple service styles.

· Ability to lead a multi-faceted kitchen with various service zones (e.g. à la carte, pre booked, takeaway, functions & events, outdoor, pizza).

· Proven capability in managing multiple event spaces and services simultaneously.

· Experience in flame-based cooking techniques, with a focus on quality, efficiency and whole food delivery.

· Ability to produce “theatre” and experience based menu items around proteins and greens

· Skilled in high volume pizza production, ideally wood-fired experience.

· A passion for working with proteins, meats, seafood and seasonal garden produce.

· Ability to build, manage, and mentor a team, creating a collaborative, supportive kitchen culture.

· A genuine love for hospitality, delivering memorable food experiences and growing kitchen talent.

Operational & Cost Control Expertise

· Strong experience in stock control, including accurate forecasting, stock rotation, and minimising wastage.

· Proven ability to manage product ordering, ensuring correct par levels while optimising cash flow and profitability.

· Skilled in supplier relationship management, including sourcing, negotiating pricing and maintaining consistent food quality.

· Proficient in costing software and inventory systems (e.g. Cooking the Books, OrderMate, Tevalis or similar platforms).

· Demonstrated ability to build and cost menus to maintain target gross profit margins (GP%).

· Deep understanding of COGS (Cost of Goods Sold), with strategies in place to monitor and adjust in real time.

· Experience in creating and managing detailed recipe specs for portion control, consistency and team training.

· Comfortable with regular stocktakes, variance reporting and using data insights to improve profitability.

What we offer:

· State of the art equipment and brand new open kitchen layout

· A hands-on leadership role in launching a major independent gastropub and function venue.

· Supportive ownership with a long-term community vision.

· A beachside venue metro location with capacity for 500 guests.

· Excellent salary package and incentives.

· Local Coastal lifestyle – work in one of Australia's most beautiful destinations

· Be part of something from the ground up. Build it your way. Make it iconic.

· Ability to build your own team

Key Responsibilities:

· Lead and mentor a passionate, professional kitchen team, fostering a calm, respectful, high-performance culture.

· Design seasonal, cost-effective menus (across all facets of the business) aligned with Long Point Brewing Co’s identity and beer offerings.

· Develop, document and cost recipes to ensure GP targets are consistently met.

· Manage food costing, budgeting, ordering and supplier negotiations to maintain strong cost control and COGS targets.

· Build and manage kitchen systems including stock control, inventory, prep schedules, and compliance registers.

· Oversee and participate in hands-on prep and service with consistently high standards of execution and presentation.

· Ensure kitchen operations meet all health and safety standards and compliance is always maintained.

· Collaborate with ownership and front-of-house team to deliver a cohesive guest experience.

· Incorporate in house produce and proteins into menus and costing models

Salary Range

· $100,000 - $120,000 pending qualifications and experience.

Employment Conditions:

· Australian Citizenship or Permanent Residency required.

· Must have full working rights in Australia — no sponsorship available.

Minimum Experience & Qualifications:

· At least 2-3 years' experience in a Head Chef role in high-volume venues.

· Formal Commercial Cookery Qualification (Certificate III/IV).

· Food Handling Certificate and Supervisory Food Handling Certification.

· Menu Design Creation Experience (Function, Set and A' la carte)

Employment:

· Employment days/times must be flexible as the demands of the role may change on a regular basis, however weekend and night work is required and essential.

· Proposed Start Date: Approx. January 2026, Venue Open - May 2026

Submission Process:

· Email all resumes with references to [email protected] in PDF format along with a cover letter to tell us about your journey.