Head Chef - High-Volume Club & Events Lead

Norths Collective; Sydney; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

5 weeks leave

Free duty meals

Free onsite parking

Birthday leave

Gym membership

Job summary

Norths Collective in Sydney is seeking an experienced Head Chef to lead day-to-day kitchen operations across multiple venues within the club and events portfolio. This role focuses on delivering exceptional food experiences, managing production, and driving guest satisfaction in a fast-paced environment.

Reporting to the Executive Chef, you will implement business goals, promotions and strategies, lead and train the team, ensure food safety, and optimise costs while maintaining high standards of

Qualifications

• Experience in high-volume multi-outlet catering.
• Proven leadership experience.
• Certificate III in Commercial Cookery.
• Diploma in Hospitality Management desirable.
• NSW Food Safety Supervisor & NSW Food Hygiene certificates.
• First Aid, CPR and Advanced Resuscitation certificates.
• People person with leadership qualities.
• Strong MS Office and digital skills.
• Experience with budgeting and P&L responsibilities.

Responsibilities

• Oversee day-to-day production and operation of all food operations across the venue and functions.
• Lead rostering, scheduling and staff management to meet demand and events.
• Ensure food safety and hygiene compliance in line with policies.
• Collaborate with General Manager/Executive Chef on promotions, strategies and menus.

Skills

Leadership

Team leadership

Communication

Strategic thinking

Education

Certificate III in Commercial Cookery

Diploma in Hospitality Management

Tools

MS Office

Job description

Norths Collective in Sydney is seeking an experienced Head Chef to lead day-to-day kitchen operations across multiple venues within the club and events portfolio. This role focuses on delivering exceptional food experiences, managing production, and driving guest satisfaction in a fast-paced environment.

Reporting to the Executive Chef, you will implement business goals, promotions and strategies, lead and train the team, ensure food safety, and optimise costs while maintaining high standards of