Head Chef – Up to $110K+S, Brand New Kitchen, Opening 2025, French / European MenuHead chef role for a passionate, growing hospo groupOpening early 2025 in Sydney CBDStunning new renovation and kitchen, French / European menuThe PropertyA well loved venue, getting a classy and chic, brand new fit out that will offer classic dining in a modern setting. Throw in a fully decked out kitchen (with all the latest toys of course!) there is nothing not to love about this restaurant.
This venue is part of an innovative and ambitious hospitality group dedicated to excellence and a supportive company culture. Within the space, there will be multiple distinct outlets, including a classic French bistro and a cocktail lounge offering a range of small, shareable plates. This group truly values its team and is committed to creating a standout dining experience.
The RoleThis is a Head Chef role that calls for hands-on leadership to manage the kitchen and build a young, close-knit team. It's a highly active role (no office chefs, please), demanding a sharp eye for detail and strong leadership skills to supervise kitchen operations and lead the pass during peak service times.
You'll receive full support from the Group Executive Chef—who brings an impressive background and hands-on approach—as well as from passionate business owners dedicated to the industry and committed to staff development.
While you'll handle all the usual responsibilities of running a kitchen, we're looking for someone who's eager to collaborate with the Venue Manager to grow the business, create a buzz, and bring genuine enthusiasm to the team.
The HoursTypically, most chefs work 5 days on with 2 days off, and must be available for the busiest shifts (Friday, Saturday, and Sunday). The ideal candidate will be ready to start around early 2025 to participate in planning and development, with the venue aiming to open in February/March 2025. As with any opening, hours will be higher initially but are expected to settle around 45 hours per week.
BackgroundA background in a hatted restaurant is preferred but not essential for a chef with the right attitude and skill set. Strong knowledge of French and Mediterranean cuisines is essential, along with experience in classic French techniques and handling high-volume service.
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