Beachfront Kitchen Leader – Path to Head Chef

Sydney Restaurant Group; Manly; On-site; AUD 85,000 - 95,000; Full time

Benefits offered by this job

Mentoring from Executive Chef

Training & development support

Dining discounts

Best kitchen view

Job summary

SRG Hospitality is hiring a Head Chef / Senior Sous Chef for Ripples Little Manly Beach in Sydney. You will run the kitchen day to day, managing the team, standards and numbers, with menu direction led by the Executive Chef.

You're offered a clear career path across SRG venues, mentoring from an Executive Chef, training support, and dining discounts. Applicants must have full working rights in Australia and weekend availability.

Qualifications

• Experience as Head Chef or Senior Sous Chef in a high-volume, quality-driven venue.
• Strong commercial instincts: know food cost, waste, and rostering to demand.
• Calm, organised leader who builds a kitchen people want to stay in.
• Food Safety Supervisor Certificate (NSW), or willingness to obtain one.
• Availability across weekends and public holidays.

Responsibilities

• Lead the kitchen through every service period (prep, line, pass).
• Roster, delegate, coach and maintain standards daily.
• Manage food cost, waste, ordering and stock to targets.
• Keep the kitchen compliant: food safety, allergen management, cleaning schedules and WHS.
• Control labour cost through smart rostering.
• Deliver the menu to spec: recipe adherence, plating and consistency.
• Work closely with Restaurant Manager to align front and back of house.
• Train and develop chefs and identify future Sous Chef.

Skills

Head Chef experience

Senior Sous Chef

High-volume venues

Team leadership

Roster management

Cost control

Food safety

Education

Food Safety NSW Cert

Job description

SRG Hospitality is hiring a Head Chef / Senior Sous Chef for Ripples Little Manly Beach in Sydney. You will run the kitchen day to day, managing the team, standards and numbers, with menu direction led by the Executive Chef.

You're offered a clear career path across SRG venues, mentoring from an Executive Chef, training support, and dining discounts. Applicants must have full working rights in Australia and weekend availability.