HEAD CHEF / SENIOR CHEF

The Wedge Glebe; Sydney; On-site; AUD 80,000 - 100,000; Full time

Job summary

The Wedge Glebe is seeking an experienced Head Chef, Senior Chef or strong Junior Sous ready to step up to a senior role in our Glebe kitchen. This hands‑on position suits someone who thrives under pressure, leads from the front and values hospitality as much as food.

Expect a busy service with meaningful ownership and opportunities to shape our menus. We offer a full‑time role (~45 hours per week) with a salary of $80,000–$100,000 plus super, dependent on experience and capability.

Qualifications

• Proven experience leading a busy kitchen in a hospitality setting.
• Strong understanding of food safety, HACCP and portion control.
• Ability to mentor junior staff and drive menu development.

Responsibilities

• Plan, develop and execute innovative menus reflecting our culinary philosophy.
• Oversee all food preparation, cooking and plating to ensure consistency and quality.
• Lead, mentor, train and manage kitchen staff to foster a positive team culture.
• Maintain HACCP and health regulations across all kitchen operations.
• Manage inventory, food costs and supplier relationships to maximise profitability.
• Collaborate with FOH to ensure seamless service and guest satisfaction.

Skills

Head Chef

Senior Chef

Sous Chef

Job description

We’re looking for an experienced Head Chef, Senior Chef or strong Junior Sous ready to step up and become a key part of our kitchen team.

We’re a busy, established venue in Glebe with a small, tight-knit kitchen, quality produce and a genuine focus on both food and hospitality.

Currently trading breakfast and lunch seven days a week, we’re looking for someone who can bring experience, energy and ideas to the kitchen as we continue to develop and evolve our offering.

This is a hands‑on role for someone who loves being in service, takes ownership of their kitchen and understands that great hospitality is about more than what leaves the pass.

Full-time, approximately 45 hours per week

$80,000–$100,000 + super, depending on experience and capability

Currently breakfast and lunch, 7-day trade

Current operating hours 6:30am–5:00pm

Opportunity to contribute creatively to specials, menu development and the future direction of the food offering

A senior role with genuine scope to take greater ownership and grow with the venue

Key responsibilities

Plan, develop and execute innovative menus that reflect our culinary philosophy and appeal to our target clientele

Oversee all food preparation, cooking and plating to ensure consistency, quality and presentation standards are met

Lead, mentor, train and manage kitchen staff, fostering a positive and collaborative work environment

Maintain strict adherence to food safety, hygiene and health regulations, including HACCP principles

Control food costs and manage inventory effectively, minimising waste whilst maximising profitability

Liaise with suppliers to source premium ingredients and maintain strong vendor relationships

Ensure kitchen equipment is maintained in excellent working condition and arrange repairs or replacements as necessary

Monitor and manage the kitchen budget, including labour costs and food expenses

Collaborate with front‑of‑house staff to ensure seamless service delivery and guest satisfaction

Implement and maintain rigorous cleaning and sanitation standards throughout the kitchen

Create a strong kitchen culture that values quality, creativity, teamwork and professional development

What we’re looking for

An experienced chef who is confident in a fast‑paced kitchen and genuinely enjoys being part of a team.

You take pride in your food, your section and the kitchen around you. You can lead when needed, communicate respectfully and stay calm and organised when service gets busy.

You’ll ideally be someone who:

Has solid experience as a Head Chef, Senior Chef, Sous Chef or Junior Sous

Is confident running a high‑volume service

Leads from the front and isn’t afraid to be hands‑on

Understands food quality, consistency, portioning and presentation

Maintains excellent standards of food safety, cleanliness and organisation

Enjoys working with quality suppliers and seasonal produce

Can contribute ideas and specials while respecting the identity of the venue

Communicates clearly and respectfully with both kitchen and FOH teams

Enjoys mentoring junior chefs and helping create a strong kitchen culture

Understands that in an open kitchen, you are part of the guest experience

Brings energy, reliability and a genuine sense of ownership to their role

What we offer

We’re not looking for someone to simply fill a position. We want someone who wants to become an important part of the venue.

You’ll work with a small, supportive team where your contribution is visible and your ideas are welcomed. There is room to take ownership, influence the food offering and help shape how the kitchen operates and evolves.

We take our food and our standards seriously, but we also want the kitchen to be a place where people enjoy coming to work.

Apply now

If you love great food, busy services, good people and genuine hospitality, we’d love to hear from you.