Head Chef - Lead New High-Volume Kitchen (Pre-Opening)

The Comiskey Group; Strathpine; On-site; AUD 120,000 - 165,000; Full time

Job summary

The Country Club Hotel, under The Comiskey Group, seeks an experienced Head Chef to lead the kitchen from day one at a brand-new high-volume venue in Moreton Bay. Opening early 2027, the role demands a strong leader who can deliver quality food at scale while building systems, culture and teams.

You will own the kitchen during pre-opening and opening phases, recruit and train staff, establish procedures, and work closely with management to hit commercial targets and uphold food safety standards.

Qualifications

• Experience as a Head Chef, Executive Chef or Senior Sous Chef.
• Experience in pubs, clubs, hotels or large restaurants.
• Strong leadership and people-management skills.
• Proven food cost, labour and wastage management.
• Strong menu development and food-costing knowledge.
• The ability to maintain quality and consistency under pressure.
• A hands-on leadership style.
• Previous venue-opening experience will be highly regarded.

Responsibilities

• Leading, mentoring and developing the kitchen brigade
• Recruiting and onboarding the opening kitchen team
• Establishing kitchen systems, procedures and standards
• Delivering consistent, high-quality food through high-volume service
• Managing food costs, stock control, wastage and suppliers
• Managing labour, rosters and kitchen productivity
• Maintaining strong food safety and compliance standards
• Supporting menu development, costing and implementation
• Working closely with venue management to achieve commercial targets
• Building a positive, accountable and high-performing kitchen culture

Skills

Head Chef

Leadership

High-volume operations

Food cost management

Labour management

Menu development

Hands-on leadership

Job description

The Country Club Hotel, under The Comiskey Group, seeks an experienced Head Chef to lead the kitchen from day one at a brand-new high-volume venue in Moreton Bay. Opening early 2027, the role demands a strong leader who can deliver quality food at scale while building systems, culture and teams.

You will own the kitchen during pre-opening and opening phases, recruit and train staff, establish procedures, and work closely with management to hit commercial targets and uphold food safety standards.