Head Chef, Communal Kitchen, Melbourne Airport

Vertali APAC Pty Ltd; Melbourne; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Free staff parking

Food & beverage discount

Airport ASIC pass

Reward and recognition program

Learning and career development

Global opportunities

Job summary

Delaware North Australia is seeking a Head Chef to oversee the Communal Kitchen operations at Melbourne Airport, including Little Lygon, The Local Taphouse and a high-volume production kitchen. Lead a culinary team to deliver exceptional food experiences across multiple venues.

The role focuses on consistency, innovation, and operational excellence, with emphasis on menu development, HACCP compliance, and cost control in a busy airport environment.

Qualifications

• Previous Head Chef experience in a high-volume kitchen.
• Certificate IV Commercial Cookery and Diploma of Hospitality or equivalent.
• HACCP certification and Australian Culinary Federation qualification preferred.

Responsibilities

• Drive kitchen operations to achieve financial plan, margins and growth.
• Oversee menu planning and design, ensuring high-quality offerings.
• Ensure HACCP and food safety across back-of-house operations.
• Manage inventory, COGS, labour costing and P&L reporting.
• Recruit, train and develop culinary team for success.
• Collaborate with venue leaders to ensure consistent execution and guest experiences.

Skills

Leadership

Menu development

Cost management

Staff development

Education

Certificate IV Commercial Cookery

Diploma of Hospitality

HACCP Certification

Job description

The opportunity

Delaware North Australia is hiring a full-time Head Chef to oversee our dynamic Communal Kitchen operation at Melbourne Airport. Responsible for delivering exceptional food experiences across multiple venues, including Little Lygon, The Local Taphouse and our high-volume production kitchen, you’ll lead a talented culinary team while driving consistency, innovation and operational excellence.

We’re seeking a passionate culinary leader with experience across high-volume kitchen operations and a strong understanding of pasta and pizza preparation to help shape the food offering across our diverse portfolio of dining concepts.

This is an exciting opportunity for an accomplished chef to make a significant impact within one of Australia’s busiest airport environments while developing and inspiring a high-performing kitchen team.

What we offer

• Free staff car parking
• Discount on food & beverage purchases across our outlets
• Airport ASIC pass valid for 24 months
• Reward and Recognition program
• Learning and career development opportunities
• Being part of a global company opens doors to various possibilities across our network of Australian and international resorts, airports and stadiums

What will you do?

• Drive kitchen operations to achieve financial plan, profit margins and business growth
• Oversee menu planning and design, consistently producing fresh and high-quality food offerings
• Ensure compliance with HACCP and Food Safety standards across all back of house operations
• Manage inventory control, COGS and labour costings and profit and loss reporting
• Recruit, train and develop team members to ensure culinary team success
• Collaborate with venue leaders and stakeholders to ensure consistent execution, operational excellence and exceptional guest experiences

More about you

• Proven experience as a Head Chef in a high-volume restaurant or hospitality environment
• Certificate IV Commercial Cookery
• Diploma of Hospitality, HACCP Certification & Australian Culinary Federation qualified chef, preferred
• Strong expertise in menu development, including pasta and pizza preparation
• Demonstrated ability to lead, develop and motivate culinary teams
• Commercial acumen with experience managing labour, food costs and profitability
• Ability to work a 7-day rotating roster