Head Chef - NSW Café, Restaurant & Bar Leader

Rippling, Inc.; Sydney; On-site; AUD 100,000 - 160,000; Full time

Benefits offered by this job

Cafe/Bar discount

Counselling services

Birthday leave

Multi-location work

Weekly events program

Maternity leave

Education program

Job summary

The Commons in NSW seeks a highly skilled Head Chef to lead a small production kitchen, onsite cafe, restaurant and bar at Martin Place. You will work with the Group Executive Chef to ensure smooth operations and culinary excellence.

Ideal candidates have 5+ years in leadership roles within high-end venues, strong skills in cost control, inventory, and staff development, and the ability to manage multiple services under pressure.

Qualifications

• Completion of a Cert III in Commercial Cookery and NSW Food Safety Supervisor certification (desirable).
• Minimum of 5 years' experience as a qualified Chef with leadership roles in high-end or large-scale settings.
• Strong culinary skills with creativity and a focus on cost and inventory control.

Responsibilities

• Lead NSW kitchen operations and manage day-to-day kitchen activities.
• Train, mentor, and develop staff to sustain high performance and standards.
• Oversee food production, prep, service, cafe operations, and staffing.
• Collaborate on menu development and seasonal updates with the executive team.
• Control labor, food costs, stock, and reporting; ensure WHS compliance.

Skills

Leadership

Culinary skills

Food costing

Labor management

Inventory control

High-volume production

Event catering

Time management

Problem-solving

Work under pressure

Education

Cert III in Commercial Cookery

NSW Food Safety Supervisor certification

Job description

The Commons in NSW seeks a highly skilled Head Chef to lead a small production kitchen, onsite cafe, restaurant and bar at Martin Place. You will work with the Group Executive Chef to ensure smooth operations and culinary excellence.

Ideal candidates have 5+ years in leadership roles within high-end venues, strong skills in cost control, inventory, and staff development, and the ability to manage multiple services under pressure.