Head Chef

Pub Funds Investments; Albury City; On-site; AUD 70,000 - 90,000; Full time

Job summary

Pub Funds Investments is seeking a Head Chef to lead the kitchen in a high-volume pub dining environment. You will develop menus with the Executive Chef, ensure consistency and quality, and drive strong team culture.

Responsibilities include overseeing daily operations, coordinating with front-of-house, controlling food costs, and maintaining food safety standards. You should have 1–2 years in Head Chef roles and a background in pub or casual dining.

Qualifications

• Proven Head Chef experience.
• 1–2 years Head Chef experience required.
• Experience reporting to an Executive Chef (preferred).
• Background in high-volume pub, bistro or casual dining.
• 1–2 years of high-volume hospitality experience required.

Responsibilities

• Lead, train, and mentor kitchen staff.
• Build a strong, positive team culture.
• Oversee daily kitchen operations.
• Deliver efficient service in a high-volume environment.
• Work closely with front-of-house to ensure seamless service.
• Assist in menu direction and innovation with the Executive Chef.
• Manage food costs, margins and portion control.
• Handle ordering, stock rotation and supplier relationships.
• Conduct regular stocktakes and reporting.
• Ensure compliance with food safety and WHS regulations.

Skills

Head Chef experience

High-volume hospitality

Pub/Bistro casual dining

Executive Chef liaison

Team leadership

Job description

Key Responsibilities

• Lead, train, and mentor kitchen staff
• Build a strong, positive team culture
• Manage rosters, recruitment, and performance

Menu & Food Quality

• Develop and execute menus in collaboration with the Executive Chef
• Implement seasonal updates and specials
• Ensure consistency, presentation, and quality across all dishes
• Assist in designing function and event menus

Operations & Service

• Oversee daily kitchen operations
• Deliver efficient service in a high-volume environment
• Work closely with front-of-house to ensure seamless service
• Work under the guidance of the Executive Chef on:
• Menu direction and innovation
• Food standards and presentation
• Supplier selection and product consistency
• Implement group standards, systems, and recipes
• Provide feedback and insights from day-to-day operations
• Manage food costs, margins, and portion control
• Handle ordering, stock rotation, and supplier relationships
• Conduct regular stocktakes and reporting

Compliance & Safety

• Ensure compliance with food safety and hygiene regulations
• Maintain WHS standards in the kitchen
• Uphold cleanliness and organisation at all times

Skills & Experience Required

• Proven experience as a Head Chef
• Minimum of 1-2 years Head Chef experience required
• Experience working with or reporting to an Executive Chef (preferred)
• Strong background in high-volume pub, bistro, or casual dining
• Minimum of 1-2 years high-volume hospitality experience required