Head Chef

ROBIN HOOD BUSINESS PTY LTD; Orange City Council; On-site; AUD 95,000 - 105,000; Full time

Job summary

The Robin Hood Hotel in Orange, NSW is seeking a qualified Head Chef to lead and inspire the kitchen team. You will work closely with the General Manager to drive menu development, control costs, and maintain top quality and consistency across all dishes.

Ideal candidates bring at least 2 years in a similar role, strong leadership, and a collaborative mindset. A proactive, detail‑oriented communicator with excellent time management will thrive in this lively regional hospitality group.

Qualifications

• Minimum 2 years' experience in a similar role.
• Experience leading a busy kitchen team.
• Collaborative approach with management.
• Keen eye for detail.
• Excellent communicator.
• Great time management and flexibility.

Responsibilities

• Lead daily kitchen operations, ensuring high standards of quality and presentation.
• Develop, cost and maintain menus balancing creativity with GP targets.
• Manage ordering, stock, wastage and supplier relationships to hit food costs.
• Oversee labour planning, rostering and wage targets for operations.
• Ensure food safety, WHS, allergen management and cleaning schedules.
• Train, mentor and supervise kitchen staff to build capability and culture.
• Maintain efficient prep systems, order times and service workflow.
• Conduct regular kitchen audits, equipment checks and maintenance.
• Collaborate with the General Manager on reporting, menu performance and specials.
• Uphold venue standards, brand consistency and a professional kitchen environment.

Skills

Kitchen leadership

Food quality

Menu costing

Food safety

Team collaboration

Time management

Communication

Job description

Job Type: Permanent position | Full time position

Job Description

The Robin Hood Hotel is a family friendly pub located in the leafy suburbs of beautiful Orange. The fantastic service and cosy nature of the hotel help create a unique and welcoming atmosphere. We are looking for a qualified Head Chef to join and lead our kitchen team. Working closely with the venue's General Manager, you will:

• Lead daily kitchen operations, ensuring high standards of food quality, consistency, and presentation.
• Develop, cost, and maintain menus that balance creativity with GP targets and venue strategy.
• Manage ordering, stock control, wastage, and supplier relationships to achieve budgeted food costs.
• Oversee kitchen labour planning, rostering, and wage percentage targets in line with operational requirements.
• Ensure full compliance with food safety, WHS, allergen management, and cleaning schedules.
• Train, mentor, and supervise kitchen staff to build capability, culture, and team stability.
• Maintain efficient prep systems, order times, and workflow during service periods.
• Conduct regular kitchen audits, equipment checks, and coordinate maintenance needs.
• Collaborate with the General Manager on reporting, menu performance, specials, and operational planning.
• Uphold venue standards, brand consistency, and a professional, positive kitchen environment.

About you

• Minimum 2 years’ experience in a similar role.
• Experienced leading a busy kitchen team.
• A collaborative approach with management.
• A keen eye for the detail.
• Excellent communicator.
• Great time management.
• Innovate and flexible.

What we offer

This role is integral for our venue and has the potential to lead to further career growth with one of Australia's most energetic regional hospitality groups. We offer a competitive salary package of $95,000 - $105,000 plus superannuation. Are you looking for a unique opportunity to join us and continue to build your career within hospitality?