Chef

Ingleside Market; Sydney; On-site; AUD 110,000 - 160,000; Full time

Job summary

Ingleside Market in NSW seeks an experienced Head Chef to lead kitchen operations, develop our culinary offering, and maintain the highest standards of quality and hygiene. The role focuses on fresh ingredients, Latin American influences, traditional regional desserts, and signature smoked meats.

You will oversee inventory, supplier relations, menu design, costing, and staff rostering, ensuring WHS and HACCP compliance.

Qualifications

• Minimum AQF Certificate IV in Kitchen Management or equivalent.
• FSS certificate and sound food safety knowledge.
• 2–3 years in a commercial kitchen with leadership responsibility.
• Experience in kitchen operational management, including rostering and costing.
• Hands-on Latin American cuisine experience using traditional techniques.
• Experience with low-and-slow smoked meat preparation and temperature control.
• Strong skills in cost control, inventory, wastage, and labour management.
• Deep understanding of primal meat cuts and smoking methods.
• Proven leadership under service pressure and HACCP compliance.

Responsibilities

• Lead kitchen operations and schedule weekly staff rosters.
• Manage inventory, supplier relations, orders and cost controls.
• Develop menus and seasonal specials with Latin American influence.
• Calculate recipe costs, yields, and menu pricing for margins.
• Oversee meat selection, trimming, smoking, and grill operations.
• Maintain smoke profiles, temperatures, and slow-roasting times.
• Ensure compliance with food safety, WHS, and NSW HACCP standards.
• Train and mentor kitchen staff, including apprentices and line cooks.
• Direct line service during peak trading hours and monitor budgets.

Skills

Kitchen leadership

Food costing

Inventory management

HACCP compliance

Staff rostering

Food safety

Latin American cuisine

Smoked meat techniques

Education

AQF Certificate IV in Kitchen Management

Food Safety Supervisor (FSS) Certificate

Job description

We are seeking an experienced and passionate Head Chef to lead our kitchen operations, develop our culinary offering and maintain the high standards of quality, consistency and food preparation that define Ingleside Market. Our kitchen prepares meals predominantly from fresh, raw ingredients, bringing together Latin American culinary influences, traditional regional desserts, specialty dishes and low-and-slow smoked meats.

Key responsibilities

• Conduct inventory stocktakes, manage supplier relationships, place orders, negotiate prices with vendors, and enforce strict stock rotation (FIFO) to minimize waste and control food costs
• Estimate food and labour costs and monitor kitchen expenditure against approved budgets
• Design and develop menus, seasonal specials and specialty dishes incorporating Latin American culinary techniques and flavours
• Calculate recipe unit costs, yield percentages, and menu pricing to maintain target gross profit margins
• Oversee raw meat selection, trimming, dry rubbing, brining, and commercial smoker/grill operation
• Maintain strict control over smoke profiles, cooking temperatures, and slow-roasting times for signature smoked meats
• Enforce strict adherence to food safety, sanitation, workplace health and safety (WHS), HACCP standards, and relevant NSW requirements
• Train, mentor, and evaluate kitchen hands, line cooks, and apprentices in cooking techniques, knife skills, equipment maintenance, and hygiene practices
• Manage day-to-day kitchen operations, create weekly staff rosters, manage shift workflows, and direct line service during peak trading hours

About you

• Minimum of an AQF Certificate IV in Kitchen Management (or relevant commercial cookiery or culinary qualifications)
• Food Safety Supervisor (FSS) Certificate
• 2 to 3 years previous experience in a commercial kitchen, including experience in a kitchen leadership role
• Proven experience in kitchen operational management, including staff rostering, menu costing, inventory management, and HACCP compliance
• Demonstrated hands-on experience in Latin American cuisine using traditional ingredients, techniques and regional flavour profiles
• Practical experience in low-and-slow smoked meat preparation, including meat trimming, seasoning and temperature-controlled cooking
• Proficient in food costing calculations, inventory management, wastage control, and labour control systems
• Strong understanding of primal meat cuts, trimming, curing, dry rubs, and thermal regulation for low-and-slow smoking
• Strong leadership ability under service pressure, team management and leadership skills
• Sound expert-level knowledge of food safety standards, kitchen hygiene, and workplace health and safety requirements

About us

At Ingleside Market, paddock-to-plate is more than a philosophy – It's a celebration of our agricultural heritage, fresh ingredients and exceptional food. Located in the rural surroundings of Ingleside on Sydney's Northern Beaches, we combine the traditions of local farming with a contemporary dining experience.