We’re partnering with a well-established, high-volume destination venue and historic homestead in Melbourne’s western suburbs seeking a Head Chef to drive an exciting kitchen reset.
Forget ego-driven fine dining or massive, overly complicated menus that require a small army to execute. This business is stripping back the noise to focus on what actually works: a tight, high-quality, crowd-pleasing menu, fast ticket times, pristine consistency, and a calm, well-oiled kitchen culture.
Leading a lean, dedicated team (including a CDP, Pizza Chef, and kitchen hands), you will take full operational ownership of the pass across restaurant service, casual local trade, and smaller boutique group functions.
What You'll Bring
- 3+ years as a Head Chef in a pub, bistro, club, or destination venue
- Outstanding hands-on cooking skills across the pass, grill, pans, and prep
- Proven commercial discipline—you know how to cost recipes properly, manage wastage, and build rosters that stick to budget
- Calm, clear leadership style focused on coaching your team, maintaining strict food safety, and communicating directly with front-of-house
- $90,000-100,000 + superannuation
- Bonus up to $10,000 p.a. tied directly to clear, measurable KPIs
- Fixed Wednesday to Sunday roster with consecutive Mondays and Tuesdays off (plus lunch-only service coverage on Sundays)
- Company laptop provided for admin, roster, and costing management
- Strong operational backing from senior management with a mandate to simplify execution and run a disciplined, stress-free kitchen