Head Chef: Build a New Kitchen & Menus

Barrington Group Australia; Shellharbour City Council; On-site; AUD 90,000 - 120,000; Full time

Job summary

Ravensthorpe Estate seeks an experienced Head Chef to lead a new in-house catering operation at a premier wedding and events venue in Albion Park. You’ll shape menus, establish kitchen processes, and build a high-performing team with senior management support.

The role offers creative leadership, hands-on management, and a path to define the culinary direction for landmark events. You’ll oversee food production, supplier relationships, stock control and food cost management, ensuring exceptional

Qualifications

• Proven experience leading a commercial kitchen.
• Strong menu development and operational management skills.
• Experience managing food costs, purchasing and inventory.
• Excellent leadership and team-building abilities.
• Hands-on approach and commitment to quality.
• Relevant qualifications in Commercial Cookery or Hospitality.
• Minimum of five years’ industry experience.

Responsibilities

• Designing and developing seasonal menus.
• Recruiting, training and mentoring kitchen staff.
• Managing kitchen rostering and day-to-day operations.
• Maintaining food quality and presentation standards.
• Managing inventory, stock control and supplier relationships.
• Monitoring food costs and kitchen budgets.
• Ensuring compliance with food safety and WHS requirements.
• Working collaboratively with venue management and the Front of House team.
• Driving continuous improvement and operational excellence.

Skills

Kitchen leadership

Menu development

Food cost control

Staff mentoring

Purchasing

Inventory management

Food safety

Education

Commercial Cookery qualification

Job description

Ravensthorpe Estate seeks an experienced Head Chef to lead a new in-house catering operation at a premier wedding and events venue in Albion Park. You’ll shape menus, establish kitchen processes, and build a high-performing team with senior management support.

The role offers creative leadership, hands-on management, and a path to define the culinary direction for landmark events. You’ll oversee food production, supplier relationships, stock control and food cost management, ensuring exceptional