Head Chef — Create Modern Australian Menu, Stable Tue–Sat

Green Moustache; North Sydney Council; On-site; AUD 85,000 - 100,000; Full time

Benefits offered by this job

Creative menu input

Mentorship and growth

Work-life balance

Job summary

Green Moustache Rooftop in North Sydney is seeking a Head Chef to own and run a kitchen, overseeing a tight brigade and delivering a modern Australian menu for a 150-seat venue. The role offers creative input into menu design, mentorship to grow into the position, a stable Tuesday–Saturday service schedule, and a supportive team with a strong focus on work-life balance.

You will manage food and labour costs, stock control, and ensure top hygiene standards, with opportunities to lead private

Qualifications

• A trade-qualified chef.
• Experience in a high-volume kitchen.
• Strong knowledge of modern Australian cuisine and seasonal menu development.
• Confident, hands-on leader with ability to mentor a team.
• Willingness to obtain NSW Food Safety Supervisor certificate if not held already.

Responsibilities

• Design and evolve a modern Australian menu for a 150-seat venue.
• Run day-to-day kitchen operations, including rostering and service flow.
• Lead, train, and mentor the kitchen team to build a strong brigade.
• Manage food and labour costs, stock control, and supplier relationships.
• Maintain highest standards of food safety, hygiene and WHS compliance.
• Plan and execute catering for private events and functions.
• Maintain consistent quality and presentation across all dishes.

Skills

Leadership

Menu development

Cost control

Food safety

Kitchen operations

Staff training/mentoring

Organisational skills

Education

NSW Food Safety Supervisor certificate

Job description

Green Moustache Rooftop in North Sydney is seeking a Head Chef to own and run a kitchen, overseeing a tight brigade and delivering a modern Australian menu for a 150-seat venue. The role offers creative input into menu design, mentorship to grow into the position, a stable Tuesday–Saturday service schedule, and a supportive team with a strong focus on work-life balance.

You will manage food and labour costs, stock control, and ensure top hygiene standards, with opportunities to lead private