Head Chef

The Glen Hotel Pty; City of Brisbane; On-site; AUD 90,000 - 120,000; Full time

Job summary

Hotel Grand Chancellor Townsville is seeking an experienced Head Chef to lead all kitchen operations in a high-volume hotel setting, including buffet breakfast, in-room dining, and à la carte dinner. You will drive culinary excellence, manage costs, and foster a positive kitchen culture while delivering quality guest experiences.

Reporting to the Hotel Manager, you will oversee standards, performance, and team leadership across departments, with a rotating roster including weekends and public

Qualifications

• 3+ years in a senior hotel leadership role.
• Experience leading kitchen operations in a high-volume hotel setting.
• Rotating roster availability, including weekends and public holidays.

Responsibilities

• Full oversight of kitchen operations, standards & culture
• Lead proactive menu development and ongoing dish improvements
• Manage food costs, labour budgets, weekly hours & KPI targets
• Mentor the team, build capability, and elevate the kitchen’s professional culture
• Work closely with management on business performance and strategic planning
• Flexible approach in adapting to guest requests
• Ensuring adequate stock levels for service
• Maintenance and cleanliness of kitchen equipment
• Preparing and storing food in accordance with hygiene legislation
• Working in a team environment, ensuring timely service and presentation standards

Skills

Leadership

Communication

Menu development

Cost control

Team mentoring

Job description

334 Flinders Street, Townsville City QLD, Australia

Hotel Grand Chancellor Townsville has an exciting opportunity for an experienced and passionate Head Chef to lead all aspects of our kitchen operations. This role is ideal for a hands on culinary leader who thrives in a fast-paced hotel environment encompassing buffet breakfast service, in room dining, à la carte dinner, and a high volume banquet and events operation.

As Head Chef, you will be responsible for driving culinary excellence, operational efficiency, and a positive kitchen culture while consistently delivering high quality food and memorable guest experiences.

About the Role

Reporting to the Hotel Manager, you will have full accountability for kitchen performance, standards, and team leadership. You will work collaboratively across departments to support business objectives and enhance the hotel’s food and beverage offering.

Responsibilities:

Full oversight of kitchen operations, performance, standards & culture

Lead proactive menu development, innovation, and ongoing dish improvements

Manage food costs, labour budgets, weekly hours & KPI targets

Mentor the team, build capability, and elevate the kitchen’s professional culture

Work closely with management on business performance and strategic planning

Flexible approach in adapting to guest requests.

Ensuring there are adequate levels of stock for service.

Maintenance and cleanliness of kitchen equipment.

Preparing and storing food in accordance with hygiene legislation.

Working in a team environment, ensuring timely service and a high standard of presentation of our hotel product.

About You

To be successful in this role, you will demonstrate:

Strong, confident leadership with excellent communication skills

Exceptional time management and organisational ability

The ability to remain calm and focused under pressure

A genuine passion for food, quality, and guest satisfaction

A minimum of 3 years’ experience in a similar senior leadership role within a hotel or large scale hospitality environment

Flexibility to work across a rotating roster, including weekends and public holidays when needed

A professional, approachable, and positive demeanour with a strong team first mindset

What We Offer

Competitive salary package

A supportive and positive working environment within a reputable hotel group

Screening Questions

• Do you have experience in a similar role?