Head Chef | High-Volume Pub Kitchen @ South Wharf

Australian Venue Co.; Melbourne; On-site; AUD 110,000 - 180,000; Full time

Benefits offered by this job

Annual bonus up to AU$20K

Staff discounts across 240+ venues

Training and development opportunities

Job summary

Melbourne Public at South Wharf is seeking an experienced Head Chef to lead the kitchen team in a high-volume, multi-venue space on the Yarra River. You will oversee a large operation with dining spaces, outdoor terrace, live music and events for up to 1,000 guests.

You will be responsible for food quality, consistency, and service standards across all areas, while leading, developing and motivating the kitchen team, managing costs, inventory and labour, and planning menus for peak events.

Qualifications

• Experience leading a large, busy kitchen team.
• Proven ability to manage GP, food cost and labour in high-volume service.
• Strong focus on food quality, consistency and service standards.

Responsibilities

• Lead and motivate a large kitchen team across multiple service areas.
• Oversee high-volume service during peak periods and events.
• Maintain food quality, presentation and consistency across the venue.
• Manage food costs, GP, stock control and ordering.
• Develop menus and implement seasonal updates.
• Plan and execute large functions and events.
• Manage kitchen labour and rostering.
• Ensure food safety and compliance standards.
• Collaborate with venue leadership to drive overall operation.

Skills

Leadership

High-volume kitchen

GP & labour understanding

Menu development

Staff development

Job description

Melbourne Public at South Wharf is seeking an experienced Head Chef to lead the kitchen team in a high-volume, multi-venue space on the Yarra River. You will oversee a large operation with dining spaces, outdoor terrace, live music and events for up to 1,000 guests.

You will be responsible for food quality, consistency, and service standards across all areas, while leading, developing and motivating the kitchen team, managing costs, inventory and labour, and planning menus for peak events.