Head Chef

The Big Group; Parramatta; On-site; AUD 90,000 - 130,000; Full time

Job summary

The Big Group is seeking a Head Chef to lead our Cultural Institute’s kitchens in Parramatta, ensuring top-tier catering for events and the Academy. You’ll translate diverse client needs into efficient production plans, supervise the team, and maintain high standards of food safety and cost control.

You will collaborate with event planners and front-of-house teams to deliver exceptional guest experiences while developing the next generation of kitchen leaders in a dynamic, multicultural

Qualifications

• Experience as Head Chef or senior kitchen leader in catering, events or similar.
• Proven ability to plan and deliver for intimate to large events.
• Track record building and developing kitchen teams.
• Experience managing permanent and casual staff through varying service demands.
• Strong cooking skills and emphasis on quality, consistency and presentation.
• Clear communication and collaborative leadership style.
• Good knowledge of food safety, allergen management, stock and waste control.

Responsibilities

• Lead kitchen operations for Event Spaces and Academy to ensure quality and consistent presentation.
• Oversee catering for students and events, meeting schedules and requirements.
• Mentor and develop Sous Chefs and wider kitchen team; drive talent growth.
• Collaborate with staffing to plan casual staffing and rosters; provide feedback.
• Implement and uphold food safety procedures, temperature controls, allergen management, and records.

Skills

Head Chef

Kitchen leadership

Catering for events

Food safety

Staff development

Cost control

Allergen management

Communication

Commercial cookery qualifications

Education

Commercial cookery qualifications

Job description

An inspiring venue. Diverse kitchens. A team to build.
We’re looking for a Head Chef to lead our kitchens at a Cultural Institute in Parramatta, overseeing catering for event spaces hosting 20–600 guests and an Academy catering for students of its culinary program.
This is an opportunity for an experienced catering leader who enjoys bringing people together, developing talent and building the kitchen systems that support exceptional food. You’ll set the standards, grow your team and lead an operation with quality, consistency and care at its heart.

About Us:

At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff and curating the details, the great Art of Australian Hospitality is its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyone a good time.
When it comes to our team, Fun is Fundamental! We believe that a dynamic and enjoyable work environment is key to delivering exceptional service. Our team is passionate, energetic and dedicated to creating memorable experiences for our guests while having a great time doing it!

Our Venue:

Located in Parramatta, our Cultural Institute brings together multiple hospitality offerings within a striking building featuring impressive architecture and artwork. From intimate events for 20 guests to large functions for 600, alongside catering for students attending the Academy’s culinary program, the venue offers variety and scope for a skilled kitchen leader.

The Opportunity:

As Head Chef, you’ll oversee kitchen planning, preparation and service across the Event Spaces and Academy. You’ll translate different catering requirements into well‑organised production plans, ensuring your teams have the skills, direction and resources to deliver.
Supported by a Sous Chef of Events and Sous Chef of Academy, you’ll build a capable kitchen team and develop the next generation of leaders. You’ll also work closely with our staffing team, who help oversee and manage the casual staff pool, to ensure the right mix of people and skills for each service.
You’ll take ownership of implementing and overseeing food safety procedures across the operation, embedding clear standards and practical processes into the way your kitchens work every day.

Main Duties:

• Lead kitchen operations across the Event Spaces and Academy, delivering quality food with consistent presentation and service.
• Oversee catering for students of the Academy’s culinary program, ensuring meals meet agreed requirements and schedules.
• Lead, mentor and develop the Sous Chefs and wider kitchen team, building capability, confidence and a positive team culture.
• Support recruitment and training as the team grows, identifying talent and developing future kitchen leaders.
• Collaborate with the staffing team to plan casual staffing requirements, rosters, communicate the skills needed and provide feedback on performance and development.
• Implement, maintain and oversee food safety procedures, including staff training, temperature controls, allergen management, record keeping and corrective actions.
• Oversee ordering, stock control, storage and rotation, managing food costs, portion control and waste.
• Manage kitchen labour requirements and costs in line with service needs and agreed budgets.
• Work closely with event planning, front of house and venue operations teams to deliver on client expectations.
• Maintain high standards of kitchen hygiene, equipment care and workplace safety.

Skills/Experience Required:

• Experience as a Head Chef or in a senior kitchen leadership role within catering, events or a comparable operation.
• Strong catering experience, with the ability to plan and deliver both intimate functions and large events.
• Demonstrated success building, leading and developing kitchen teams.
• Experience managing permanent and casual teams through changing service demands.
• Strong cooking skills and a commitment to food quality, consistency and presentation.
• Confidence coordinating multiple catering requirements, production schedules and service deadlines.
• Experience implementing and overseeing food safety procedures, with strong knowledge of allergen management and safe kitchen practices.
• A sound understanding of food and labour costs, purchasing, stock control and waste management.
• Clear communication, practical problem-solving skills and a collaborative leadership style.
• Relevant commercial cookery qualifications.