Head Chef Level Kitchen Lead | Beachfront Views & Growth

SRG Hospitality; Manly; On-site; AUD 85,000 - 90,000; Full time

Benefits offered by this job

Salary $85,000 - $95,000 plus super

Mentoring from Executive Chef

Clear path to Head Chef and Executive/

Training and development

Dining discounts across SRG venues

Harbour-side kitchen view

Job summary

SRG Hospitality in Manly, NSW is hiring a Head Chef/Senior Sous Chef to run the kitchen day to day, lead the team, and ensure top quality across breakfast, lunch and dinner services.

You’ll control food cost, manage rostering, uphold food safety, and collaborate with the Restaurant Manager to align front and back of house.

This permanent, full-time role offers a clear career path to Head Chef and Executive Chef, plus mentoring, training, dining discounts, and a harbour-side kitchen view.

Qualifications

• Experience as a Head Chef, Senior Sous Chef or Kitchen Manager in a high-volume, quality-driven venue.
• Strong commercial instincts: you know your food cost, you control waste, and you roster to demand.
• A calm, organised leader who builds a kitchen people want to stay in.
• Food Safety Supervisor Certificate (NSW), or willing to get one.
• Availability across weekends and public holidays.

Responsibilities

• Leading the kitchen through every service period, including prep, line and pass.
• Running the team day to day: rostering, delegating, coaching and holding the standard.
• Managing food cost, waste, ordering and stock control to agreed targets.
• Keeping the kitchen compliant: food safety, allergen management, cleaning schedules and WHS.
• Keeping labour cost in line with trading through smart rostering.
• Delivering the menu to spec: recipe adherence, plating and consistency on every plate.
• Working closely with the Restaurant Manager so the front and back of house run as one team.

Skills

Head Chef

Senior Sous Chef

Kitchen Manager

High-volume venue

Food Safety Supervisor NSW

Job description

SRG Hospitality in Manly, NSW is hiring a Head Chef/Senior Sous Chef to run the kitchen day to day, lead the team, and ensure top quality across breakfast, lunch and dinner services.

You’ll control food cost, manage rostering, uphold food safety, and collaborate with the Restaurant Manager to align front and back of house.

This permanent, full-time role offers a clear career path to Head Chef and Executive Chef, plus mentoring, training, dining discounts, and a harbour-side kitchen view.