Flagship Kitchen Leader | Chef Manager (Mon–Fri 6am–2pm)

Compass Group Pty Limited; Ipswich City; On-site; AUD 77,000 - 94,000; Full time

Benefits offered by this job

Salary packaging options

Retail discounts

Training and development

Career progression

Job summary

Compass Group Pty Limited in Richlands is seeking a hands-on Chef Manager to lead a flagship kitchen operation. You will build, lead and inspire a high-performing team, with a Monday to Friday, 6:00am–2:00pm schedule. The role is full-time, based on site with salary of $85,000 annually plus 12% super.

You'll manage food production, stock and budgets, develop menus, and maintain strict safety and quality standards while building strong client relationships and ensuring contract compliance.

Qualifications

• Cert IV in Commercial Cookery required.
• Allergens management and Food Safety policies must be understood.
• Experience with full P&L management and budgeting.
• Menu costing and roster management experience.
• Bulk food production in high-volume environments.
• Contract management and client relationship experience valued.
• Intermediate computer/Microsoft Office skills.

Responsibilities

• Hands on planning, supervising and managing food production and menu onsite.
• Stock control, budgets, weekly reporting and staff mentoring and training.
• Build and leverage positive customer and client relationships to meet objectives.
• Manage finances within a budget and maintain efficient operations.
• Ensure contract compliance and OH&S compliance.

Skills

Leadership

Customer facing

Communication

Budget management

Roster management

Microsoft Office

Education

Certificate IV in Commercial Cookery

Tools

Microsoft Office

Job description

Compass Group Pty Limited in Richlands is seeking a hands-on Chef Manager to lead a flagship kitchen operation. You will build, lead and inspire a high-performing team, with a Monday to Friday, 6:00am–2:00pm schedule. The role is full-time, based on site with salary of $85,000 annually plus 12% super.

You'll manage food production, stock and budgets, develop menus, and maintain strict safety and quality standards while building strong client relationships and ensuring contract compliance.