Head Chef: High-Volume Club Kitchen Leader

Norths Collective; Sydney; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

5 weeks annual leave

Free duty meals

Free onsite parking

Birthday leave

Free gym membership

Career development opportunities

Job summary

Norths Collective is seeking an experienced Head Chef to lead the kitchen operations across our vibrant club venues. The role focuses on delivering exceptional cuisine for dine-in and events, while upholding high standards of food safety and cost control.

You will manage day-to-day production, drive promotions, and mentor a skilled team in a dynamic hospitality environment with live shows and events.

Qualifications

• Experience in a high volume, multi-outlet, 5-star commercial catering role.
• Must have strong leadership and staff management experience.
• Certificate III in Commercial Cookery is required.
• Diploma in Hospitality Management is highly desirable.
• NSW Food Safety Supervisor & NSW Food Hygiene Certificates are required.
• Current First Aid, CPR and Advanced Resuscitation Certificates.
• Experience managing operating budgets with P&L responsibilities.

Responsibilities

• Oversee day-to-day production and operation of all food operations including functions and events.
• Implement business goals, promotions & strategies for food operations as set by management.
• Deliver exceptional experiences with high standards of classical and contemporary cuisine.
• Lead, train and develop kitchen staff to maintain a culture of excellence.
• Ensure food safety and hygiene in line with club policies and regulations.

Skills

Leadership

Team management

Food safety

Budget management

Communication

Education

Certificate III in Commercial Cookery

Diploma in Hospitality Management

NSW Food Safety Supervisor Certificate

NSW Food Hygiene Certificate

Tools

MS Office

Job description

Norths Collective is seeking an experienced Head Chef to lead the kitchen operations across our vibrant club venues. The role focuses on delivering exceptional cuisine for dine-in and events, while upholding high standards of food safety and cost control.

You will manage day-to-day production, drive promotions, and mentor a skilled team in a dynamic hospitality environment with live shows and events.