Head Chef — Lead Kitchen, Seasonal Menus & Team

Armidale Servies Club; Armidale; On-site; AUD 95,000 - 100,000; Full time

Job summary

Armidale Servies is seeking an experienced Head Chef or Senior Sous Chef to lead our kitchen across the Club's bistro, café, functions and catering operations in regional NSW. You will own menu development, food quality, team performance and stock control while delivering outstanding dining experiences.

Reporting to the Operations Manager, you will lead chefs and kitchen attendants, recruit and mentor staff, manage food and labour costs, ensure food safety compliance, and collaborate with venue

Qualifications

• Head Chef or Senior Sous Chef experience in high-volume hospitality.
• Food Safety Supervisor Certificate.
• Strong leadership and people management.
• Experience managing food and labour costs.
• Experience creating and implementing menus and kitchen procedures.
• Excellent organisational and time management abilities.
• Strong communication and coaching skills.
• Calm and solutions-focused under pressure.
• Alignment with the Club's mission and community focus.

Responsibilities

• Lead and manage all kitchen operations across the Club.
• Develop seasonal menus and drive innovation across the food offering.
• Maintain exceptional food quality, presentation, and consistency.
• Manage food and labour costs to achieve budget targets.
• Recruit, train, mentor, and develop kitchen team members.
• Create efficient kitchen systems and workflows.
• Ensure compliance with food safety, WHS, and regulatory requirements.
• Manage stock ordering, supplier relationships, and inventory controls.
• Work collaboratively with venue leaders to support events, promotions, and functions.
• Contribute to the strategic growth and direction of the Club's hospitality offering.

Skills

Leadership

People management

Menu development

Cost control

Communication

Food safety supervision

Kitchen operations

Job description

Armidale Servies is seeking an experienced Head Chef or Senior Sous Chef to lead our kitchen across the Club's bistro, café, functions and catering operations in regional NSW. You will own menu development, food quality, team performance and stock control while delivering outstanding dining experiences.

Reporting to the Operations Manager, you will lead chefs and kitchen attendants, recruit and mentor staff, manage food and labour costs, ensure food safety compliance, and collaborate with venue