Head Chef

The Commons; Sydney; On-site; AUD 110,000 - 140,000; Full time

Benefits offered by this job

Discount on all Commons Cafe and Bar

Free counselling sessions

Birthday leave

Ability to work across different locat

Job summary

The Commons in NSW, Martin Place, is seeking a Head Chef to lead our kitchen, oversee a small production, on-site cafe, restaurant and bar, and partner with the Group Executive Chef to ensure smooth operation.

You will guide menu development, manage cost and stock, and mentor staff, delivering high-quality, seasonal dishes in a fast-paced, community-focused environment.

This role offers growth, a collaborative culture, and opportunities to work across Commons locations.

Qualifications

• Completion of a Cert III in Commercial Cookery and NSW Food Safety Supervisor certification desirable.
• Minimum 5 years’ experience as a qualified Chef with leadership in high-end restaurants or large-scale establishments.
• Ability to lead and develop kitchen teams while maintaining high morale.
• Strong culinary skills with creativity and innovation.
• Solid knowledge of food costing, labour management, and inventory control.

Responsibilities

• Lead NSW kitchen operations and report to Group Executive Chef.
• Oversee all food production, service and cafe prep.
• Develop menus with the Group Executive Chef and ensure quality.
• Manage labor, food costs, and inventory with reporting.
• Oversee stock ordering and supply to NSW CBD sites.
• Ensure WHS standards and maintain a safe kitchen.

Skills

Leadership

High-volume production

Food costing

Labor management

Inventory control

Event catering

Organisational skills

Time management

Problem solving

Pressure management

Education

Certificate III in Commercial Cookery

NSW Food Safety Supervisor certification

Job description

The Commons is an ecosystem of entrepreneurs, businesses, and curious minds working, connecting, and growing under a common roof. Driven by the sincere desire to see people flourish, we support curiosity and believe in the collective power of people to instigate change. Our focus is on building and strengthening community, and we challenge the status quo in an effort to innovate.

Our in-house café and wine bar offer a seamless all-day experience, from specialty coffee and a high-quality, modern Australian food menu to curated wines and cocktails in the evening. We focus on local and sustainable produce, pairing it with warm, attentive service and a strong sense of community.

The space serves as a vibrant meeting point for members, whether it’s for a morning coffee, a relaxed lunch, or after-work drinks. Our concise food menu balances fun and nostalgia, complemented by a seasonal all-Australian wine list, classic cocktails made with local spirits, and a reserve 'vault' selection of international favourites.

About the Role

We are seeking a highly skilled and motivated Head Chef to join and lead our kitchen team in NSW. This person will play a pivotal role operating a small production and on-site café, restaurant and bar at Martin Place. They will work closely with the Group Executive Chef, ensuring the smooth operation of the kitchen.

What you’ll be doing

Leadership & Management

Overall leadership of New South Wales kitchen operations.

Reports directly to the Group Executive Chef.

Full responsibility for day-to-day kitchen management and state-level oversight.

Train, mentor, and develop staff to ensure high performance and adherence to standards.

Collaborate with the Group Executive Chef to implement and maintain the culinary vision.

Oversee all food production and services: cooking, prep, day service, night service, and cafe prep.

Menu Development & Adherence

Lead menu production, adherence, and updates in collaboration with the Group Executive Chef.

Contribute to creating innovative, seasonal menus aligned with the restaurant’s concept.

Oversee consistency and quality in all dishes served.

Cost Management

Overall state financial control, including labor and food costs, stock management, and reporting.

Operational Excellence

Participate in regular meetings to discuss updates, feedback, and operational improvements.

Stock Management

Oversee ordering food and supplies, ensuring accuracy and timeliness.

Manage stock logistics, ensuring supply to other NSW CBD sites.

Work Health and Safety

Ensure and drive adherence to WHS standards at all times.

Promote and communicate safe work practices among team members.

Maintain a safe and clean kitchen environment.

Required Skills & Experience

Completion of a Cert III in Commercial Cookery (minimum requirement) and NSW Food Safety Supervisor certification (desirable but will be provided if not already completed).

Minimum of 5 years’ experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments.

Proven ability to lead and develop kitchen teams, maintaining high performance and morale.

Strong culinary skills with a passion for creativity and innovation.

Solid knowledge of food costing, labour management, and inventory control.

Proficiency in high-volume production and event catering.

Strong organisational, time management, and problem-solving skills.

Ability to work under pressure, managing multiple tasks and priorities.

Why You’ll Love Working with Us

At The Commons, you’ll be part of a team that values creativity, collaboration, and growth all within a culture built on community.

We offer:

Discount on all Commons Cafe and Bar locations

Free counselling sessions

Birthday leave

Ability to work across different locations

Weekly events program e.g. breakfast club, yoga & drinks

Additional paid maternity leave

Further education program to support personal and professional development

Our Values

At The Commons, our values guide how we work, collaborate and show up for one another every day. We're looking for people who genuinely embody these values in the way they think, act and contribute.