Chef | Kitchen Manager

Ombra; Sydney; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Work-life balance

Close-knit team

Professional development

Ground-up venue

Job summary

Ombra in Sydney is seeking a hands-on Kitchen Manager to lead the day-to-day operations of a small but ambitious kitchen. You will shape seasonal menus, uphold high food quality and ensure smooth service while owning ordering, systems and standards.

We value a calm leader who mentors staff, maintains cleanliness, and collaborates with front-of-house to deliver exceptional guest experiences. Competitive salary and growth opportunities offered.

Qualifications

• Experience leading a small kitchen or as sous chef or kitchen manager.
• Passion for seasonal produce and simple, flavour-driven cooking.
• Excellent organisational and time management skills.
• Understanding of food cost management and stock control.
• Ability to stay calm under pressure while maintaining quality.
• Leads by example with a positive attitude.
• Has or is willing to obtain Food Safety Supervisor certification.

Responsibilities

• Lead daily kitchen operations and service.
• Maintain consistently high food quality and presentation.
• Manage ordering, stock control and supplier relationships.
• Monitor food costs, wastage and kitchen profitability.
• Create and implement seasonal menu updates with management.
• Develop recipes, prep systems and kitchen documentation.
• Ensure all food safety and WHS standards are maintained.
• Train and mentor junior kitchen staff.
• Maintain a clean, organised and efficient kitchen.
• Collaborate with front-of-house to deliver exceptional guest experiences.

Skills

Kitchen leadership

Food safety

Stock control

Menu development

Team leadership

Job description

You'll be responsible for leading the day-to-day operation of a small but ambitious kitchen. Working closely with the venue management team, you'll help shape seasonal menu changes, maintain exceptional food quality and ensure every service runs smoothly. This is a hands-on role for someone who enjoys creating consistently excellent food while taking ownership of ordering, systems and standards.

Key responsibilities

• Lead daily kitchen operations and service
• Maintain consistently high food quality and presentation
• Manage ordering, stock control and supplier relationships
• Monitor food costs, wastage and kitchen profitability
• Create and implement seasonal menu updates alongside management
• Develop recipes, prep systems and kitchen documentation
• Ensure all food safety and WHS standards are maintained
• Train and mentor junior kitchen staff
• Maintain a clean, organised and efficient kitchen
• Work collaboratively with the front-of-house team to deliver exceptional guest experiences

About you

• Has previous experience leading a small kitchen or working as a Sous Chef or Kitchen Manager
• Is passionate about seasonal produce and simple, flavour-driven cooking
• Has excellent organisational and time management skills
• Understands food cost management and stock control
• Can remain calm under pressure while maintaining quality
• Takes pride in cleanliness, consistency and attention to detail
• Leads by example with a positive attitude
• Holds current Food Safety Supervisor certification (or is willing to obtain it)

About us

Ombra is an intimate wine and cocktail bar celebrating thoughtful hospitality, exceptional drinks and honest food. Inspired by the Italian idea of ombra - a place of shade and a glass shared among friends - we're creating a venue where guests come to slow down, discover something new and feel genuinely looked after.

• Competitive salary based on experience
• A genuine work-life balance with a sustainable roster
• A close-knit, passionate team
• Opportunities for professional development
• The chance to help shape a venue from the ground up