Head Chef - High-Volume Pub Kitchen Leader

Redcape Hotel Group; Ipswich City; On-site; AUD 85,000 - 115,000; Full time

Benefits offered by this job

40% off food & drinks

10% off bottle shop purchases

Staff meals and team discounts

Job summary

The Commercial Hotel in Redbank, part of Redcape Hospitality, is seeking a Head Chef to lead a high-volume kitchen with hands-on leadership. You will guide culinary direction, mentor the team, and ensure consistent, top-quality food across daily service and events.

You will develop menus with Redcape’s Executive Chefs, coach kitchen staff, and uphold strong food safety, costs, and guest satisfaction across all trade periods.

Qualifications

• At least 3 years' experience as a Head Chef in a high-volume venue.
• Strong leadership capability with experience building and developing teams.
• Excellent organisation and time management skills.
• Availability to work an agreed weekly roster with flexibility to support key trading periods.
• Strong commercial capability across COGS, labour, compliance and P&L performance.
• Confidence using rostering, reporting and kitchen management systems, including Cooking the Books.

Responsibilities

• Develop and launch new venue and function menus.
• Lead and develop the kitchen team through clear direction, coaching and support.
• Build strong working relationships across kitchen, front-of-house and venue management.
• Drive consistent food quality, presentation and service delivery.
• Manage COGS, labour, stock and kitchen performance against budget.
• Maintain high food safety, compliance and WHS standards.

Skills

Leadership

Menu development

Food safety

High-volume kitchen management

Staff coaching

Tools

Cooking the Books

Job description

The Commercial Hotel in Redbank, part of Redcape Hospitality, is seeking a Head Chef to lead a high-volume kitchen with hands-on leadership. You will guide culinary direction, mentor the team, and ensure consistent, top-quality food across daily service and events.

You will develop menus with Redcape’s Executive Chefs, coach kitchen staff, and uphold strong food safety, costs, and guest satisfaction across all trade periods.