Group Executive Head Chef

at; Canberra; On-site; AUD 140,000 - 200,000; Full time

Job summary

Canberra Hospitality Group is seeking a Group Executive Head Chef to lead and support multiple kitchen teams across a diverse venue portfolio. This hands-on leadership role moves between high-volume casual dining, functions and events, and casual fine dining.

You will drive menu development, control costs, mentor staff and ensure food quality across regular service, functions, and seasonal dining offers. The ideal candidate will be commercially sharp, highly organised, calm under pressure and

Qualifications

• Extensive senior chef experience, executive chef or multi-site leadership.
• Strong menu development and cost control capabilities.
• Proven ability to manage COGS, labour, stock control and wastage.
• Demonstrated leadership across diverse kitchen teams.

Responsibilities

• Lead, support and mentor kitchen teams across multiple venues.
• Oversee food quality, consistency, presentation and kitchen standards.
• Develop seasonal menus across casual dining, functions and elevated casual dining.
• Manage menu costing, COGS, stock control and wastage reduction.
• Build and maintain supplier relationships.
• Rostering aligned to service needs and budgets.
• Train and develop kitchen staff; foster a positive kitchen culture.
• Provide hands-on support during busy periods and events.
• Ensure compliance with food safety and WHS standards.

Skills

Leadership

Menu costing

Food safety

Supplier relations

Rostering

Mentoring

Hands-on leadership

Education

Culinary qualification

Job description

We are an established Canberra hospitality group seeking an experienced Group Executive Head Chef to lead and support multiple kitchen teams across a diverse venue portfolio.

This is a hands‑on leadership role suited to someone who can move confidently between high‑volume casual dining, functions and events, and casual fine dining. The role requires strong operational discipline, creative menu development, commercial awareness, calm leadership, and the ability to build trust across multiple teams.

This is not a role for someone who wants to sit behind a keyboard. We are looking for a chef who is present in the kitchens, visible to the team, and willing to step in where needed.

About the role

The Group Executive Head Chef will work across multiple kitchens, supporting venue chefs and kitchen teams with day‑to‑day operations, menu development, kitchen systems, supplier relationships, rostering, training and culture.

You will be responsible for maintaining consistency, improving kitchen performance, mentoring staff, managing food and kitchen staff costs, and ensuring food quality is delivered across regular service, functions, events and seasonal dining offers.

This role will suit someone who is commercially sharp, highly organised, calm under pressure, and genuinely invested in developing people.

Key responsibilities

• Lead, support and mentor kitchen teams across multiple venues
• Oversee food quality, consistency, presentation and kitchen standards
• Develop seasonal menus across casual dining, functions and elevated casual dining
• Manage menu costing, COGS, stock control and wastage reduction
• Build and maintain strong supplier relationships
• Manage kitchen rostering in line with service needs, labour budgets and operational demands
• Work with venue leadership to improve systems, workflow and service delivery
• Support recruitment, onboarding, training and development of kitchen staff
• Build a positive, respectful and accountable kitchen culture
• Provide hands‑on support during busy periods, functions and key services
• Identify problems quickly and implement practical solutions
• Ensure compliance with food safety, WHS and hygiene standards
• Work collaboratively with owners, managers and front‑of‑house teams

About you

• You are an experienced senior chef who understands the pressure of kitchens. You can think on your feet, solve problems in real time, and remain calm when service is under pressure.
• Has proven experience as an Executive Chef or senior multi‑site kitchen leader
• Is comfortable working across functions, casual dining and refined casual food
• Has strong menu development and costing experience
• Understands COGS, labour, rostering, stock control, wastage and kitchen profitability
• Can manage supplier relationships professionally and commercially
• Can think quickly and solve problems without panic
• Remains calm, composed and practical under pressure
• Can mentor chefs and junior staff
• Is prepared to be hands‑on and present with the team
• Communicates well with both kitchen and front‑of‑house leaders
• Takes ownership, follows through and is comfortable with accountability

Why this role

This is an opportunity to take on a senior leadership position across a varied hospitality operation. You will have the ability to influence menus, suppliers, systems, team development, cost controls and the overall food direction across multiple venues.

For the right person, this is a role with real ownership, variety and impact.

All applications will be treated confidentially.