Brand Food Manager - 6 Head

Private Advertiser; Sydney; On-site; AUD 110,000 - 150,000; Full time

Job summary

Seagrass Boutique Hospitality Groups in Sydney is seeking a Brand Food Manager for 6 Head to lead food strategy across brand kitchens. You will guide menu development, standards, and chef leadership to deliver consistent, high-quality experiences.

You will manage product development plans, research trends, and collaborate with procurement and BOH/FOH teams to ensure budget targets are met and food safety is upheld.

Qualifications

• Minimum 5 years as chef; 7 years preferred, 3+ years as Head Chef essential.
• Proven food innovation experience, in touch with latest food trends and different cuisines in full-service restaurants essential.
• Demonstrated ability to lead, mentor and develop others essential, preferably in a fast-paced environment.
• Strong communication, interpersonal, influencing and collaborative skills essential.
• Able to contribute to development and implementation of food management, cost analysis, standards, systems, food safety and compliance.

Responsibilities

• Align the allocated brand operations team around the food/menu development strategies, tactics, standards, procedures and all things food management.
• Manage all product development plans for the brand, including preparation and cooking standards in line with company standards.
• Build knowledge by researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development initiatives.
• Responsible for all aspects of menu development for the allocated brand.
• Ensure all documented kitchen processes/standards are being implemented in all brand kitchens.
• Foster a cohesive and supportive work environment and ensuring a smooth transition between the Food Dept, and BOH and FOH teams.
• Work in consultation with management to set and achieve budget targets.
• Demonstrate leadership and direction to all Head Chefs and BOH Operations Coaches.
• Monitor external food trends to develop products and methods that will help better meet the needs of customers.
• Monitor the quality of food and food safety standards in all brand kitchens.
• Collaborate with the Procurement division to arrange quotations on equipment, food and supplies.
• Monitor the current operations of the kitchen including the standards of portion size, stock control, wastage and hygiene.
• Mentor all Head Chefs, Kitchen Management team, and BOH employees e.g., on food knowledge and development.
• Any other relevant duties as directed by management.

Skills

Leadership

Mentoring

Food innovation

Trend analysis

Communication

Education

Higher chef qualifications

Job description

Seagrass Boutique Hospitality Groups specialises in creating and growing superior and innovative hospitality and restaurant concepts.

Why Seagrass? In nature, Seagrass is synonymous with sustainability and strength, and nurtures all the life surrounding it. Similarly, our core values reflect our commitment to nurture and develop our people while maintaining a strong commitment to delivering a world class experience for our customers.

Our brands are renowned for quality and include 6 Head, The Meat & Wine Co, and Hunter & Barrel - all of which have established themselves as leaders in their respective hospitality segments. These brands reflect our passion for food in boutique concepts that delight our customers; from fine steaks to superior burgers.

Underpinning our successes and our enviable brands are our greatest assets; our people. It is through them that we continue to lead the market in service and quality and through them that we will continue to grow and excel in all that we do.

We have an exciting opportunity now available, for an enthusiastic and capable individual to join our professional and friendly Culinary & Beverage department as the Brand Food Manager, 6 Head

Key responsibilities of the role will include:

• Align the allocated brand operations team around the food/menu development strategies, tactics, standards, procedures and all things food management.
• Manage all product development plans for the brand, including preparation and cooking standards in line with company standards.
• Build knowledge by researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development initiatives.
• Responsible for all aspects of menu development for the allocated brand.
• Ensure all documented kitchen processes/standards are being implemented in all brand kitchens.
• Foster a cohesive and supportive work environment and ensuring a smooth transition between the Food Dept, and BOH and FOH teams.
• Work in consultation with management to set and achieve budget targets.
• Demonstrate leadership and direction to all Head Chefs and BOH Operations Coaches.
• Monitor external food trends to develop products and methods that will help better meet the needs of customers.
• Monitor the quality of food and food safety standards in all brand kitchens.
• Collaborate with the Procurement division to arrange quotations on equipment, food and supplies.
• Monitor the current operations of the kitchen including the standards of portion size, stock control, wastage and hygiene.
• Mentor all Head Chefs, Kitchen Management team, and BOH employees e.g., on food knowledge and development.
• Any other relevant duties as directed by management.

Specialised or Technical Knowledge/Skills:

• Higher food/chef qualifications highly regarded
• Minimum 5 years, preferably 7 years as chef (after apprenticeship) with at least 3 additional years as a Head Chef essential
• Proven food innovation experience, in touch with latest food trends and different cuisines in full-service restaurants essential
• Demonstrated ability to lead, mentor and develop others essential, preferably in a fast-paced environment
• Able to contribute to development and implementation of strategy, structure, standards, procedure and systems
• Able to contribute to development and implementation of food management, cost analysis, standards, systems, food safety and compliance
• Understands occupational health and safety standards within the hospitality industry
• Strong communication, interpersonal, influencing, collaborative and decision-making skills essential