Head Chef

Hallmark Hospitality Group; Sunshine Coast Regional; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Staff meals

Flexible rostering

Career progression opportunities

Supportive team culture

Job summary

Hallmark Hospitality has launched Coyote’s Roadhouse in Maroochydore and seeks an enthusiastic Head Chef to lead the kitchen from the ground up. You will drive high-energy operations, ensure exceptional guest experiences, and develop a strong team culture.

Reporting to the Venue Manager, you will own the kitchen's performance, implement innovative menus, and manage costs while upholding WHS and food safety standards.

Qualifications

• Previous Head Chef or Senior Sous Chef in a busy, high-volume venue.
• Proven ability to lead a kitchen team and maintain high standards of quality and presentation.
• Strong understanding of food costing, inventory, and wage management.

Responsibilities

• Lead the kitchen team in a hands-on manner to ensure consistent food quality and presentation.
• Oversee daily kitchen operations in a fast-paced environment.
• Design, cost, and implement seasonal menus.
• Manage food and wage costs in line with budgets and targets.
• Order, stock control, and supplier management.
• Prepare and oversee service to maintain exceptional standards.
• Maintain cleanliness, safety, and hygiene standards across the kitchen.
• Recruit, train, mentor, and develop kitchen staff.

Skills

Leadership

Team management

Kitchen operations

Food costing

Stock control

Communication

Computer literacy

Education

Cert III in Commercial Cookery

Diploma of Hospitality

Job description

Head Chef – Coyote’s Roadhouse | Maroochydore

Hallmark Hospitality has just launched Coyote’s Roadhouse in Maroochydore and we’re looking for an enthusiastic, highly motivated, and experienced Head Chef to lead our kitchen team from the ground up.

This is an exciting opportunity for a passionate chef to take ownership of a busy, high-energy venue and play a key role in delivering exceptional food, strong team culture, and an outstanding guest experience.

As Head Chef, you will report directly to the Venue Manager and assume overall leadership and responsibility for the successful and cost-effective operation of the kitchen.

The Role

Your primary responsibilities will include:

Leading the kitchen team in a hands‑on manner while ensuring consistent food quality and presentation

Overseeing daily kitchen operations in a fast‑paced environment

Designing, costing, and implementing innovative seasonal menus

Managing food and wage costs in line with budgets and business targets

Ordering, stock control, and supplier management

Preparing and overseeing service to maintain exceptional standards

Maintaining current knowledge of food trends and competitor offerings

Setting, implementing, and reviewing service standards to exceed guest expectations

Ensuring total compliance with WHS, food safety, company, and legislative requirements

Recruiting, training, mentoring, and developing kitchen staff

Maintaining cleanliness, safety, and hygiene standards across the kitchen

Assisting with functions, events, and special menu offerings

About You

To be successful in this role, you will have:

Previous experience as a Head Chef or Senior Sous Chef in a busy, high-volume venue

Relevant qualifications such as Cert III in Commercial Cookery or Diploma of Hospitality

A hands‑on leadership style with proven team management skills

Strong understanding of kitchen operations, food costing, and stock control

Passion for quality food, presentation, and seasonal produce

Excellent organisational and communication skills

Ability to work well under pressure in a fast‑paced environment

Strong administration and computer literacy skills

Creativity, enthusiasm, and flair for delivering quality dishes and memorable dining experiences

What We Offer

Competitive salary package + super

Opportunity to lead a brand‑new venue

Career progression opportunities within Hallmark Hospitality

Supportive and energetic team culture

Staff meals

Flexible rostering and work‑life balance focus