Are you a seasoned Head Chef, ready to take the next step in your culinary career? This is an opportunity for an established Executive Chef or accomplished Head Chef from a premium Modern Australian background or restaurant to take ownership of food direction across the brand.
You’ll combine culinary creativity with hands-on implementation, commercial oversight and team development. From refining menus to coaching kitchen leaders, you’ll have the autonomy and support to turn your ideas into consistently exceptional dining experiences.
The opportunity
You’ll balance menu innovation and execution with financial performance and people leadership while being responsible for:
- Leading menu development, recipe testing and implementation across the restaurants.
- Maintaining exceptional standards in produce, preparation, presentation and consistency.
- Coaching and mentoring Head Chefs and kitchen leaders through a calm, supportive approach.
- Managing food costs, menu profitability, portion control and wastage.
- Working with procurement and suppliers to source quality ingredients and support national consistency.
- Developing practical recipes, training resources and kitchen procedures.
- Partnering with operations and support teams to deliver successful menu launches and ongoing improvements.
You’re a commercially minded chef who loves exceptional food and knows how to bring people with you. Your background combines premium restaurant standards with the operational discipline to deliver them at scale.
You’ll bring:
- Strong Head Chef or Executive Chef experience within premium dining, ideally with a steakhouse, meat or grill focus.
- Proven menu development skills and a thorough understanding of food costing and kitchen financials.
- A track record of developing chefs and building confident, capable teams.
- A calm leadership style, clear communication and high attention to detail.
- The ability to move comfortably between creative planning and hands-on restaurant support.
- Relevant culinary qualifications and strong food safety knowledge.
- ~$160,000 + Super + incentive opportunities
- A 38-hour week, primarily Monday to Friday, with flexibility for events and operational needs.
- A people-first group with leadership development programs and strong staff tenure.
- Creative freedom and autonomy to drive the brand forward