Head Chef | Arthouse Hotel

Redcape Hotel Group; Sydney; On-site; AUD 120,000 - 150,000; Full time

Benefits offered by this job

40% off food & drinks

10% off bottle shop

Job summary

Redcape Hospitality is seeking a Head Chef to lead day-to-day kitchen operations at Arthouse Hotel in Sydney’s CBD, aligning with Executive Chefs on menus and food direction. You’ll ensure quality, timing and presentation from pass to table while guiding a high-performing team.

The role requires 3–5 years as Head Chef in a high-volume setting, a commercial cookery diploma, and current food safety certification. Weekend/event availability is expected.

Qualifications

• 3–5 years as Head Chef in a high-volume kitchen, including functions and events, with a track record of meeting budgets.
• Commercial cookery qualification and current food safety certification.
• Proven leadership to bring out the best in a team and collaborate with front of house.

Responsibilities

• Lead day-to-day kitchen operations across all venue food offers.
• Collaborate with Executive Chefs on menus that support Redcape’s direction.
• Maintain quality, presentation and timing from pass to table.

Skills

Leadership

Menu planning

Budget management

Team development

Communication

Education

Commercial cookery diploma

Food safety certification

Job description

Heritage walls. Neon nights. A kitchen waiting for its next Head Chef.

Redcape Hospitality has recently taken over Arthouse Hotel, a heritage-listed Pitt Street venue that began life in 1836 as the School of Arts. Today, it brings together bars, dining, functions and events across multiple levels in the heart of Sydney’s CBD.

With an updated menu and a strong focus on events and activations, we’re looking for a talented Head Chef to lead every food offer across the venue. You’ll work alongside the venue leadership team and our Executive Chefs to deliver exceptional food and extraordinary guest experiences, while building a kitchen where people learn, feel supported and perform well.

Why you’ll love this opportunity

• Be trusted to make decisions and have a voice in the venue’s leadership team
• Count on the backing of Redcape’s Executive Chefs and Head of Food
• Bring your ideas to the menu table and put your own touch on seasonal dishes
• Negotiate a salary package that reflects your experience
• Opportunities across an established, growing group of 50+ venues
• Enjoy 40% off food and drinks, plus 10% off bottle shop purchases across Redcape

What you’ll do

• Lead day-to-day kitchen operations across all venue food offers
• Collaborate with Executive Chefs on menus that support Redcape’s food direction
• Keep quality, presentation and timing right from pass to table
• Help your team grow, feel valued and take pride in what they do
• Manage food costs, labour, stock and revenue targets
• Maintain food safety, WHS and compliance standards, and act on guest feedback

What we’re looking for

• 3-5 years as a Head Chef in a high-volume kitchen, including functions and events, with a record of meeting budgets
• Pride in your food and a collaborative approach to working with front of house
• A leader who brings out the best in people and builds a team that enjoys working together
• Confidence using technology to organise, report and communicate with the wider team; (Training in Cooking the Books is provided)
• A commercial cookery qualification (Diploma preferred) and current food safety certification
• Availability across a mix of shifts, including weekends and key event periods

About Redcape Hospitality

It’s our people who make Redcape what it is: over 2,000 across 50+ venues, taking pride in great hospitality and looking out for each other. We invest in our people and promote from within, and we’d love you to grow with us.