Head Chef - Lead High-Volume Pub Kitchen, Relocation Support, KPI Bonus

Australian Venue Co.; Rockhampton Regional; On-site; AUD 120,000 - 160,000; Full time

Benefits offered by this job

KPI bonus up to 20k

Relocation assistance

Career progression

Staff discounts

Training & development

Employee wellbeing

Job summary

Australian Venue Co. in Rockhampton seeks an experienced Head Chef to lead the Leichhardt Hotel kitchen and drive exceptional food experiences while delivering strong financial performance.

You will own all kitchen operations, mentor a brigade, manage labour and food costs, ensure safety and presentation standards, and collaborate with venue leadership to deliver a consistent, profitable offering across the business.

Qualifications

• Previous Head Chef or strong Senior Sous Chef ready to step up.
• Experience in high-volume pubs, hotels or casual dining venues.
• Strong knowledge of labour management, food costing and kitchen financials.
• Proven ability to lead, coach and develop teams.
• Excellent organisational and communication skills.
• A passion for hospitality and delivering memorable guest experiences.

Responsibilities

• Lead, mentor and develop the kitchen team.
• Manage labour costs, rosters and productivity targets.
• Control food costs, stock management and ordering.
• Maintain high food quality, consistency and presentation.
• Ensure compliance with food safety and WHS requirements.
• Recruit, train and retain talented kitchen staff.
• Drive a positive, accountable and high-performing kitchen culture.
• Collaborate with venue leadership to achieve operational and financial goals.

Skills

Leadership

Labour management

Food costing

Kitchen financials

Team mentoring

Communication

Organisational skills

Hospitality excellence

Guest experience

Job description

Australian Venue Co. in Rockhampton seeks an experienced Head Chef to lead the Leichhardt Hotel kitchen and drive exceptional food experiences while delivering strong financial performance.

You will own all kitchen operations, mentor a brigade, manage labour and food costs, ensure safety and presentation standards, and collaborate with venue leadership to deliver a consistent, profitable offering across the business.