Head Chef — Own a High-Volume Sydney Kitchen

Omni Recruit

Sydney

On-site

AUD 80,000 - 85,000

Full time

3 days ago
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Benefits offered by this job

Ownership of kitchen
Growth opportunities
Australian work rights

Job summary

Omni Recruit invites experienced Head Chefs and strong Sous Chefs to register interest for upcoming opportunities with a growing Sydney restaurant group. Roles include ownership of a high-volume kitchen across venues in Haymarket, Newtown, Parramatta, Penrith and Randwick.

Lead all aspects of kitchen operations, deliver 14 house-made wing flavours, manage costs and stock, build rosters, and ensure food safety and training of a high-performing team across sites.

Qualifications

  • Experience as Head Chef or strong Sous Chef in a busy, high-volume venue.
  • NSW Food Safety Supervisor certificate
  • Strong understanding of food costs, GP and kitchen financials
  • Leadership skills that build accountable, motivated teams
  • Full Australian work rights

Responsibilities

  • Lead all aspects of kitchen operations, including people, product, profit and compliance.
  • Deliver 14 house-made wing flavours and the full menu consistently across every service.
  • Manage food costs, GP, ordering, suppliers and stock control.
  • Build rosters and keep labour costs on budget.
  • Own food safety, WHS requirements and kitchen audits.
  • Recruit, train and develop a high-performing kitchen team.
  • Work closely with venue management and head office on menus, systems and growth

Skills

Leadership
People management
Menu planning
High-volume kitchen
Food costs

Education

Commercial Cookery Cert III/IV

Job description

Omni Recruit invites experienced Head Chefs and strong Sous Chefs to register interest for upcoming opportunities with a growing Sydney restaurant group. Roles include ownership of a high-volume kitchen across venues in Haymarket, Newtown, Parramatta, Penrith and Randwick.

Lead all aspects of kitchen operations, deliver 14 house-made wing flavours, manage costs and stock, build rosters, and ensure food safety and training of a high-performing team across sites.

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