About the Group

Join a thriving, style-forward hospitality group operating several venues across inner Sydney. Our flagship site sits in a vibrant dining pocket near the CBD, surrounded by a loyal local following and a steady corporate trade.

The venue balances personality and professionalism, offering everything from lively, casual bites to elevated destination dining. Interiors are warm and welcoming, service is friendly yet efficient, and the food is always centre stage.

Food Philosophy

Our menus take their cue from fresh, seasonal produce and bold, crowd-pleasing Mexican-inspired flavours. Think house-made corn tortillas, authentic salsas, inventive specials, and reimagined classics that work. We respect tradition but aren’t bound by it, adapting dishes to delight the diverse Sydney palate.

The incoming chef will have freedom to collaborate with the owner on menu changes, run weekly specials, and refine recipes to improve quality and consistency while keeping loyal customers coming back.

The Role

You’ll lead kitchen operations, with the opportunity to take on a more sites as the business grows. This is a hands-on, visible leadership position with equal emphasis on creative menu work, people management, and operational oversight.

Key Responsibilities:

• Uphold and enhance food quality and consistency
• Develop seasonal menus and creative weekly specials
• Lead tortilla production using our brand-new specialist equipment
• Mentor, roster, and train a team of full-time and casual kitchen staff
• Manage supplier relationships and control food/labour costs
• Work closely with the owner to shape the culinary direction of the group

About You

• Proven experience as a Head Chef or strong Sous Chef ready to step up
• Confident with both creative menu development and kitchen management
• Detail-focused, structured, and organised in a fast-paced environment
• Skilled in training and mentoring staff at all levels
• Strong understanding of cost control and rostering
• Valid driver’s licence preferred

The Benefits

• Salary up to $110k + Super
• 40–45 hours per week
• Supportive, hands-on owner with a genuine passion for food and team culture
• Career growth opportunities with a group that’s actively expanding