Head Chef – School Kitchen Leader (Mon–Fri, Great Benefits)

Compass Group Pty Limited; Perth; On-site; AUD 80,000 - 110,000; Full time

Benefits offered by this job

Onsite parking

Paid stand down during holiday periods

Weekday roster

Salary packaging options

Retail discounts

Paid parental leave (12 weeks)

Training & development

Job summary

Chartwells, based at Swanbourne in a private school, is seeking a Head Chef to own the kitchen and lead from the front. You will drive quality, safety and presentation across all dining services for 1400+ students and staff.

You will mentor a diverse kitchen team, manage food costs and ensure HACCP compliance, while maintaining a Monday–Friday roster with some weekend events and stand-down during holidays.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a high-volume environment.
• Lead, mentor and develop a diverse kitchen team.
• Financially proactive, including managing food cost, margins and kitchen performance.

Responsibilities

• Lead, mentor, and develop a diverse kitchen team.
• Drive consistency, quality, and presentation across all services and events.
• Oversee inventory, procurement, cost control and minimise waste.
• Ensure HACCP, hygiene and brand standards.
• Support day-to-day operations and events.
• Plan, supervise and monitor food production for residential, functions and retail catering for 1400+ students and staff.
• Maintain food safety, allergen awareness and OHS standards.
• Uphold highest standards of food quality and presentation.

Skills

Leadership

Culinary excellence

Food cost management

Communication

HACCP compliance

Allergen management

Education

Cert. III Commercial Cookery

Food Safety Supervisor

Job description

Chartwells, based at Swanbourne in a private school, is seeking a Head Chef to own the kitchen and lead from the front. You will drive quality, safety and presentation across all dining services for 1400+ students and staff.

You will mentor a diverse kitchen team, manage food costs and ensure HACCP compliance, while maintaining a Monday–Friday roster with some weekend events and stand-down during holidays.