Brand Food Manager — Culinary Leadership & Menu Innovation

seek.com.au; Sydney; Sur place; AUD 150 000 - 190 000; Plein temps

Résumé du poste

Seagrass Boutique Hospitality Groups is seeking a Brand Food Manager for the 6 Head brand to lead end-to-end food function, menu development and kitchen operations across our premium hospitality concepts. You will uphold cleanliness, safety and service standards while guiding a team of Head Chefs and BOH staff.

The role focuses on strategic menu innovation, cost control, and ensuring consistent quality across brand kitchens, with leadership responsibilities and a strong emphasis on team

Qualifications

• Minimum 5 years as chef, 7 years preferred, with at least 3 years as Head Chef essential.
• Proven experience in food/menu development and kitchen operations.
• Demonstrated ability to lead, mentor and develop others in a fast-paced environment.
• Strong communication, interpersonal, influencing and decision-making skills.

Responsabilités

• Lead brand operations team around food/menu development strategies, standards and procedures.
• Manage product development plans, including preparation and cooking standards.
• Research trends, plan menus, budgeting and participate in business development.
• Oversee menu development for the allocated brand.
• Ensure documented kitchen processes/standards are implemented across brand kitchens.
• Foster a cohesive work environment and smooth handoffs between departments.
• Work with management to set and achieve budget targets.
• Provide leadership to Head Chefs and BOH coaches.
• Monitor external food trends and maintain food safety standards.

Connaissances

Leadership & mentoring

Food innovation

Communication & teamwork

Menu development

Formation

Higher chef qualifications

Description du poste

Seagrass Boutique Hospitality Groups is seeking a Brand Food Manager for the 6 Head brand to lead end-to-end food function, menu development and kitchen operations across our premium hospitality concepts. You will uphold cleanliness, safety and service standards while guiding a team of Head Chefs and BOH staff.

The role focuses on strategic menu innovation, cost control, and ensuring consistent quality across brand kitchens, with leadership responsibilities and a strong emphasis on team