Head Chef & Sous Chef - New Opening

About the role

A new dining and entertainment destination in Sydney is opening, and the employer is looking for a Head Chef and a Sous Chef to bring it to life. The venue features an open kitchen, charcoal grill, pizza, two bars and a lively atmosphere, with food playing a major part of the guest experience. The menu is established, with opportunities to contribute through weekly specials.

Key responsibilities

• Lead the kitchen from pre-opening into trade, recruit and develop the brigade, and establish service standards.
• Take ownership of food quality, rostering, ordering, stock and cost control.
• Support the Head Chef in building the kitchen team and leading busy services.
• Maintain quality across every section, coordinate prep and events, and keep the kitchen organised.

Required profile

• Experience in a busy casual dining restaurant, restaurant or large hospitality operation.
• Hands-on leadership style, clear communication and a calm approach during service.
• Pride in consistency, presentation and food safety.
• Collaborative attitude and willingness to get involved across all kitchen duties.

Required skills

• Strong kitchen skills across multiple sections, ideally including grill and pizza.
• Commercial awareness and a practical approach to stock, waste and costs.

What we offer

• Salary of $110,000 plus superannuation for the Head Chef.
• Opportunity to build the team and set kitchen standards from day one.
• Pre-opening experience within an established group with operational structure and an experienced leadership team.
• 38-hour working week, with flexibility required during the opening period.