Head Chef

Twelve Apostles Cafe; Princetown; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary based on experience

Premier tourism destination

Supportive team culture

Career development opportunities

Job summary

Twelve Apostles Cafe is seeking a founding Head Chef to establish a brand-new kitchen and lead the BOH team for a high-volume, iconic Great Ocean Road venue. You will own the food operation across cafe, kiosk, gelato and events, driving food safety, margins and supplier relationships.

Based near one of Australia's premier tourism destinations, you will mentor cooks, set standards and deliver exceptional guest experiences seven days a week.

Qualifications

• Senior chef with leadership experience in high-volume venues.
• Experience developing and costing menus to target margins.
• Proven ability to build and mentor a kitchen team.

Responsibilities

• Execute the cafe, kiosk, gelato and grab-and-go menus to high standard.
• Recruit, train and roster BOH team with the FOH manager.
• Own end-to-end food safety programs and audits.
• Lead service at the pass during peak periods.
• Manage stock, ordering, and inventory control.
• Monitor food GP%, wastage and portions; report weekly.
• Commission the new kitchen: sign-off equipment and workflows.
• Develop prep systems to handle seasonal demand.
• Mentor junior kitchen staff.

Skills

Team leadership

Menu development

Menu costing

Food safety

Communication

Flexibility

Staff training

Education

Certificate III in Commercial Cookery

Job description

Are you an experienced hospitality leader looking for your next challenge in one of Australia's most iconic tourist destinations?

The Twelve Apostles Café is hiring its founding crew. We are opening a landmark 228-seat cafe, a grab-and-go kiosk, Timboon ice cream bar and a takeaway kiosk inside the new Twelve Apostles Visitor Experience Centre on the Great Ocean Road.

We are seeking a passionate and experienced Head Chef. Located along the spectacular Great Ocean Road, our venue caters to a diverse mix of local and international visitors, offering a high-volume café and dining experience in a unique setting. This is an exciting opportunity for an experienced hospitality leader who thrives in a fast-paced environment, is passionate about quality food and team development, and takes pride in delivering consistently exceptional dining experiences. Working closely with the Site Manager, you will lead and inspire the kitchen team, oversee daily operations, maintain the highest standards of food safety and quality, and ensure every guest enjoys a memorable experience at one of Australia's most visited attractions.

Our venue features:

• Quick Service Restaurant

• A Grab & Go kiosk

• Timboon ice cream bar

• Functions and group catering

• A 160-seat indoor dining area

• A 68-seat outdoor dining space

This is a fast-paced environment where quality, consistency, and teamwork are essential.

About the Role

As the founding Head Chef, you will commission a brand-new kitchen and build the BOH team from zero into a brigade that can serve high tourist volumes seven days a week without dropping quality. You will also play a key role in delivering exceptional food across all areas of the business. Own the entire food operation of the cafe: menu, food safety systems, supplier network, kitchen team and food margin.

Key Responsibilities

• Execute the approved menu (Cafe menu, takeaway kiosk, gelato and grab-and-go range) to the highest standard, while contributing to the development, costing, and continuous improvement of future menus to achieve agreed food cost targets.

• Recruit, train and roster the BOH team (Sous Chefs, Commis Chefs, kitchen staff) with the FOH Manager.

• Own food safety end to end: HACCP-based Food Safety Program, Victorian food premises registration requirements, allergen management and audit readiness.

• Run service as hands-on lead through peak periods, set the standard at the pass.

• Assist with stock rotation, ordering, and inventory control.

• Manage food GP%, wastage, portioning and stock control, report weekly to operations.

• Commission the new kitchen: equipment sign-off, workflow design, opening inventory and supplier contracts.

• Build prep and production systems that absorbs seasonal swings (quiet mid-winter weekdays to summer holiday peaks).

• Support and mentor junior kitchen staff where required.

About You

To be successful in this role you will have:

• Certificate III in Commercial Cookery (minimum) or equivalent qualification.

• 5+ years proven leadership in a high-volume hospitality venue such as a café, restaurant, hotel, or tourism operation.

• Experience writing and costing menus to margin targets.

• Demonstrated team building: hiring, training, retaining chefs in a regional or destination venue.

• Excellent communication and teamwork skills.

• A genuine passion for producing quality food.

• Flexibility to work weekends, public holidays, and peak tourism periods.

• Full Australian working rights, ability to be based near the Great Ocean Road.

Desirable:

• Opening or commissioning experience (new venue, refit or pop-up).

• Gelato or pastry production experience.

• Relationship with south-west Victorian producers and suppliers.

• Experience in tourism or destination hospitality with extreme seasonality.

What We Offer

• Competitive salary based on experience

• Opportunity to work in one of Victoria's premier tourism destinations

• A supportive and collaborative team culture.

• Career development and progression opportunities.

If you're an experienced chef who enjoys working in a fast-paced environment and takes pride in delivering exceptional food and service, we'd love to hear from you.