Head Chef

Recruitment Innovations; Sydney; On-site; AUD 95,000 - 110,000; Full time

Job summary

Recruitment Innovations is seeking an experienced Head Chef for their Coogee venue in NSW. You will lead the kitchen, oversee mise-en-place, maintain quality standards, train staff, and manage stock and costs.

The role requires a Diploma in Commercial Cookery, at least 3 years of chef experience, RSA and OH&S awareness, and you will deputise for the Head Chef when needed. Salary range $95,000–$110,000 plus superannuation, full-time position.

Qualifications

• 3 years’ experience as a Chef.
• Diploma in Commercial Cookery or related qualification.
• OH&S awareness and food handling safety.

Responsibilities

• Lead kitchen operations and supervise staff.
• Maintain mise-en-place, quality and presentation.
• Ensure stock is stored and rotated properly.
• Train junior staff and deputise for Head Chef when needed.
• Maintain hygiene and safety across kitchen and storage areas.
• Control costs and optimise resources (food, energy, labour).
• Coordinate with floor team to ensure smooth service.

Skills

Mise-en-place

Quality control

Team leadership

Stock management

Food safety

Education

Diploma in Commercial Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

Little Jack Horner is currently recruiting for experienced and a qualified Head Chef for their venue at Coogee NSW 2034. The successful candidate will need to:

• Mise-en-place preparation and freshness.
• Ensuring that all stocks are kept under optimum conditions.
• Cooking and service of food according to the restaurant’s quality and service standards.
• Training of kitchen staff as directed by Chef-in-charge.
• Safety and cleanliness of all kitchen and food storage areas.
• Ensuring high levels of kitchen team performance.
• Contributing to creating a harmonious environment amongst all staff within the restaurant
• To deputise in the Head Chef’s absence and take charge of the kitchen when directed to do so.
• Prepare and cook high quality food according to menu guidelines and recipes.
• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
• Ensuring that all mise-en-place is always freshly prepared and on time.
• Supervising members of the kitchen team who are responsible to you.
• Ensuring that junior chefs and trainees receive the right training and optimum guidance.
• Helping to create good communication between floor and kitchen staff and within the kitchen.
• Receiving and safe storage of food.
• Assisting with regular stock takes.
• Receiving, recording and accounting for supplies and deliveries.
• Maintaining restaurant cost control systems as they affect your area of responsibilities.
• Following correct hygienic food handling practices.
• Following the restaurant’s regular cleaning and waste disposal practices.
• Optimising the use of restaurant resources: food, energy, labour, water.
• Using safe work practices and supporting others to use them.
• Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

Maintain kitchen equipment and plant in good condition.

• Participating in team meetings.
• Attending training courses and seminars as and when required.
• Carrying out other duties typically expected of the position as required from time to time.

Skills & Attributes:

• Must have 3 years’ experience as a Chef
• Diploma in Commercial Cookery or related Qualification
• OH&S awareness
• Food Handling and RSA certificates required

Salary range inclusive of Superannuation is $95,000 – $110,000pa commensurate with experience Full-time Positions available Applications open on 2nd October 2026 and closes on 2nd November 2026