Posted 29d ago
Head Chef $95K + Super Small Bistro Venue
KEY POINTS WE FOUND
- Lead a team of 5–6 chefs in a premium harbour-view venue.
- Oversee kitchen operations including menu development and stock control.
- Ensure a genuine work-life balance with a 40-hour work week.
- $95K + Tips + Super
- Step up role for Senior Sous Chef to Head Chef role
- Consistant work life balance
Head Chef / Senior Sous Chef – $95K + Super + Tips
Premium Harbour-View Venue | 40-Hour Week | Work-Life Balance
About the Role:
- An exciting opportunity for an experienced Head Chef seeking genuine work-life balance, or a Senior Sous Chef ready to step up into a Head Chef position.
- Join a premium harbour-view venue delivering a vibrant communal dining experience centred around French, Mediterranean and Modern Australian cuisine.
- You’ll lead a team of 5–6 chefs and take ownership of the kitchen operation, including menu development, stock control, COGS, rostering and labour costs.
About You:
- We’re looking for a creative, hands-on and adaptable chef who thrives under pressure and takes pride in delivering consistently high standards.
- The kitchen is compact and open, so you’ll need to be resourceful, flexible and able to think creatively while maintaining a smooth and efficient service.
You’ll Bring:
- Strong leadership and team development skills
- Experience running a busy kitchen
- Passion for creating new dishes and menus
- Understanding of COGS, stock, labour and rostering
- Strong attention to detail and sense of urgency
- Ability to stay calm and creative under pressure
- Hands-on approach and excellent communication skills
The Opportunity:
- $95K + Super + Tips
- Genuine 40-hour week – no excessive hours
- Premium harbour-view location
- Creative input into the food offering
- Lead and develop a team of 5–6 chefs
- Excellent opportunity for a Senior Sous Chef to step up
- Ideal lifestyle move for an experienced Head Chef
A Head Chef role where you can lead, create and grow — without sacrificing your life outside the kitchen.
Consultant
JWormington@frontlinehospitality.com.au
Reference number: 1251326
Profession:Hospitality & TourismChefs/Cooks
Company: Frontline Recruitment
Date posted: 25th Sep, 2026
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Skills
0 of 14 matchedCalmness under pressureCogs (cost of goods sold)CreativeFrench cuisineKitchen managementLabour cost managementLeadershipMediterranean cuisineMenu developmentModern australian cuisineResourcefulnessRosteringStock controlTeam development
Frontline Recruitment Group