As Head Chef, you'll be responsible for leading a passionate team of chefs plus casuals, ensuring smooth day-to-day operations while maintaining high standards of food quality and service. You'll also take ownership of rostering, cost control, and managing wage-to-revenue ratios, ensuring the kitchen remains profitable and efficient.

Key Responsibilities

Lead and mentor a team of chefs across all sections of a busy kitchen

Oversee food quality, presentation, and consistency across service

Manage rosters, training, and kitchen operations

Drive food and labour cost efficiencies while maintaining standards

Monitor stock control, ordering, and supplier relationships

Contribute to menu development, seasonal specials, and innovation

Ensure compliance with food safety and WHS standards

What We're Looking For

Proven experience as a Head Chef or Senior Sous in a high-volume venue

Strong financial acumen - confident in managing food costs, GP, and labour

Exceptional leadership and people management skills

Ability to thrive under pressure while keeping standards high

Organised, efficient, and passionate about food and hospitality

A hands-on leader who can balance back-of-house management with leading on the floor

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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