Head Chef

The StandardX; Melbourne; On-site; AUD 90,000 - 130,000; Full time

Job summary

The StandardX in Melbourne is seeking a Head Chef to lead the culinary operation across our food and beverage kitchens. You will be hands-on at busy times, set the culinary direction and build a confident, connected team ready to deliver exceptional guest experiences.

As part of Hyatt Hotels, we value energy, creativity and a passion for hospitality. You’ll drive menus, manage costs, uphold safety standards and contribute to a lively, memorable dining atmosphere for every guest.

Qualifications

• Experience leading a kitchen or culinary operation in a quality hotel or restaurant environment.
• Strong culinary skills and a genuine passion for food, seasonal produce and Melbourne’s hospitality scene.
• Confidence setting a culinary direction and leading, coaching and developing a team.
• Experience with menu development, kitchen operations and service delivery.
• Commercial awareness, including food costs, purchasing, stock control, labour, forecasting and profitability.
• Knowledge of food safety, workplace health and safety, and relevant legislative requirements.
• Strong communication, organisation and problem‑solving skills.
• The ability to stay calm when it gets busy and keep the energy up around you.
• Flexibility to work days, evenings, weekends and public holidays.
• Full working rights in Australia.

Responsibilities

• Lead the smooth, efficient and organised operation of the hotel’s food and beverage kitchens.
• Create and develop menus that balance flavour, the brand, current trends, seasonal produce and guests’ dietary requirements.
• Oversee food preparation, production and service, maintaining quality, consistency, taste and presentation from the kitchen to the pass.
• Manage food quality and hygiene, ensuring the team meets culinary standards and legislative requirements.
• Plan daily production, food orders and kitchen supplies; inspect deliveries to ensure produce meets our quality standards.
• Manage food costs through careful control of purchasing, stock, storage, portion sizes, waste and spoilage.
• Contribute to forecasts and identify practical ways to improve cost effectiveness, including energy conservation and the proper use of equipment.
• Prepare rosters that use resources effectively and align staffing with business levels and service needs.
• Monitor kitchen equipment, report faults promptly and work with chefs and stewards to keep cleaning schedules on track.
• Lead by example and provide operational support wherever it’s needed.
• Recruit, coach, mentor and recognise team members; identify development needs and build capability through clear standards and training.
• Set and maintain kitchen procedures, conduct performance reviews and address performance issues constructively.
• Support change and innovation, encouraging the team to contribute ideas and take pride in how the operation develops.
• Ensure workplace health and safety requirements are followed and hazards or incidents are reported promptly.
• Work closely with other hotel departments, sharing clear updates and encouraging open communication.
• Use guest feedback to improve food and service, and keep an eye on competitor menus and dining trends.
• Contribute ideas to food and beverage promotions, and brief the kitchen team on hotel campaigns and upcoming offers.
• Ensure the team understands relevant hotel and Hyatt policies, mandatory training, and fire and evacuation procedures.
• Bring energy, ideas and a sense of fun to every service.

Skills

Kitchen leadership

Culinary excellence

Menu development

Cost control

Food safety

Communication

Staff coaching

Staff training

Flexible schedule

Australian work rights

Job description

Head Chef

The StandardX, Melbourne

Help us create a Melbourne dining experience that’s anything but Standard.

At The StandardX Melbourne, food, drink, music, art and design come together in the heart of Fitzroy. We’re looking for a Head Chef with personality, presence and a genuine love of hospitality to lead the culinary operation across our food and beverage kitchens.

A great dining experience is about more than what’s on the plate. It’s the energy of the kitchen, the care behind every detail and the way food, service and atmosphere come together. From vibrant seasonal menus to a smooth service at the pass, you’ll play a key role in making every visit memorable.

You’ll lead the daily operation of our kitchens, set the culinary direction and build a confident, connected team. You’ll be hands‑on when service calls for it, while keeping a clear view of the people, standards and commercial performance that make the operation work.

As part of Hyatt Hotels, we are committed to caring for people so they can be their best. We believe exceptional guest experiences begin with empowered colleagues who take pride in their work, support one another and strive for excellence every day.

Bring your own style, your ideas and your sense of fun.

What you’ll do

• Lead the smooth, efficient and organised operation of the hotel’s food and beverage kitchens.

• Create and develop menus that balance flavour, the brand, current trends, seasonal produce and guests’ dietary requirements.

• Oversee food preparation, production and service, maintaining quality, consistency, taste and presentation from the kitchen to the pass.

• Manage food quality and hygiene, ensuring the team meets culinary standards and legislative requirements.

• Plan daily production, food orders and kitchen supplies; inspect deliveries to ensure produce meets our quality standards.

• Manage food costs through careful control of purchasing, stock, storage, portion sizes, waste and spoilage.

• Contribute to forecasts and identify practical ways to improve cost effectiveness, including energy conservation and the proper use and care of equipment.

• Prepare rosters that use resources effectively and align staffing with business levels and service needs.

• Monitor kitchen equipment, report faults promptly and work with chefs and stewards to keep cleaning schedules on track.

• Lead by example and provide operational support wherever it’s needed.

• Recruit, coach, mentor and recognise team members; identify development needs and build capability through clear standards and training.

• Set and maintain kitchen procedures, conduct performance reviews and address performance issues constructively.

• Support change and innovation, encouraging the team to contribute ideas and take pride in how the operation develops.

• Ensure the team understands relevant hotel and Hyatt policies, mandatory training, and fire and evacuation procedures.

• Work closely with other hotel departments, sharing clear updates and encouraging open communication.

• Use guest feedback to improve food and service, and keep an eye on competitor menus and dining trends.

• Contribute ideas to food and beverage promotions, and brief the kitchen team on hotel campaigns and upcoming offers.

• Ensure workplace health and safety requirements are followed and hazards or incidents are reported promptly.

• Bring energy, ideas and a sense of fun to every service.

About you

We take the details of design and guest experience seriously, but we don’t take ourselves too seriously.

Standard People are vivid, dynamic, curious and engaging. You understand that great hospitality isn’t one‑size‑fits‑all. You bring your own style while knowing how to be part of something bigger.

You’ll bring:

• Experience leading a kitchen or culinary operation in a quality hotel or restaurant environment.

• Strong culinary skills and a genuine passion for food, seasonal produce and Melbourne’s hospitality scene.

• Confidence setting a culinary direction and leading, coaching and developing a team.

• Experience with menu development, kitchen operations and service delivery.

• Commercial awareness, including food costs, purchasing, stock control, labour, forecasting and profitability.

• Knowledge of food safety, workplace health and safety, and relevant legislative requirements.

• Strong communication, organisation and problem‑solving skills.

• The ability to stay calm when it gets busy and keep the energy up around you.

• Flexibility to work days, evenings, weekends and public holidays.

• Full working rights in Australia.

Above all, you’ll bring personality, energy and a genuine desire to create a brilliant place for our guests and our team.

The Standard values

Unconventional & Compassionate | Individuality & Teamwork | Creative & Pragmatic