Head Chef: Shape a Ground-Up Kitchen & Menu

Thomas Hotels; Newcastle; On-site; AUD 110,000 - 150,000; Full time

Benefits offered by this job

Growth opportunity

Group backing

Professional environment

Stability & scale

Job summary

Thomas Hotels is seeking a Head Chef to architect and lead a newly renovated kitchen, shaping culture, menu direction and operational excellence from the ground up.

You'll collaborate with venue management and our Group Executive Chef to create systems, menus, and a kitchen identity that defines the Premier’s food experience for years to come. This is strategic leadership, not just daily execution.

Qualifications

• Minimum 3+ years as Head Chef or Senior Sous Chef ready to lead.
• Track record in menu development and P&L management.
• Experience building or mentoring kitchen teams in fast-paced environments.
• Solid understanding of food safety and health & safety compliance.

Responsibilities

• Lead the complete food operation from day one.
• Design menus and kitchen systems aligned with renovation vision.
• Manage wage budgeting, rosters, and cost controls.
• Partner with venue management and Group Executive Chef.
• Foster kitchen culture, training, and continuous improvement.

Skills

Menu development

P&L management

Staff leadership

Food safety compliance

Job description

The Premier Hotel is emerging from an exciting renovation, presenting a rare opportunity to architect the food operation from the ground up. This is a leadership role for a chef ready to shape culture, menu direction, and operational excellence in a newly reimagined hospitality space.

You'll work alongside an invested venue management team and have direct partnership with our Group Executive Chef, creating the systems, menus, and kitchen culture that define the Premier's food identity for years to come. This is strategic leadership, not just day-to-day execution.

Why this role matters: You're not inheriting someone else's kitchen—you're building it. Your vision, standards, and team-building approach will be visible in every service.

About the Role

The Opportunity

The Premier Hotel is emerging from an exciting renovation, presenting a rare opportunity to architect the food operation from the ground up. This is a leadership role for a chef ready to shape culture, menu direction, and operational excellence in a newly reimagined hospitality space.

You'll work alongside an invested venue management team and have direct partnership with our Group Executive Chef, creating the systems, menus, and kitchen culture that define the Premier's food identity for years to come. This is strategic leadership, not just day-to-day execution.

Why this role matters: You're not inheriting someone else's kitchen—you're building it. Your vision, standards, and team-building approach will be visible in every service.

About the Role

As Head Chef, you'll lead the complete food operation, including:

Strategic & Creative Leadership

• Build the food philosophy, menu strategy & signature offerings that reflect the venue's position post-renovation

• Design sustainable, costed menus that balance guest experience with financial performance

• Lead menu development, seasonal specials & event programming

Operational Excellence

• Establish kitchen systems, workflows, and standards from day one

• Manage all P&L aspects: wage budgeting, roster management, cost controls, procurement & stocktake

• Own food quality, consistency, portion control & waste management to protect margins

People & Culture

• Recruit, train & mentor a kitchen team in line with your leadership philosophy

• Create a workplace culture that attracts and retains talent

• Model professional standards in food hygiene, health & safety, and respect for the craft

Cross-functional Partnership

• Report to the Venue Manager & Group Executive Chef, collaborating on business targets & operational decisions

• Work with front-of-house to align food & service experiences

• Leverage group frameworks while maintaining venue autonomy

What We're Looking For

Experience & Credentials

• Minimum 3+ years as a Head Chef, OR proven Sous Chef with demonstrated readiness to lead

• Track record of menu development & P&L management (budgeting, costing, forecasting)

• Experience building or mentoring kitchen teams in a fast-paced environment

• Sound understanding of food safety, health & safety compliance, and industry best practice

Professional Attributes

• Strategic thinker who sees beyond daily service—you understand kitchen operations as a business

• Calm, positive leadership style; ability to maintain standards under pressure

• Strong communication & organizational skills; detail-oriented

• Genuine passion for food quality, consistency & continuous improvement

• Flexible attitude to hours (day/night, weekends) to match trading conditions

• Valid visa/working rights in Australia

Mindset

• You respect your profession, your team & your guests

• You're keen to develop your own skillset and invest in those around you

• You thrive in fresh-start environments where you can set the tone

• You're collaborative and open to group frameworks while bringing your own expertise

Why Join Thomas Hotels

• Growth opportunity: Lead a newly renovated venue with full support to establish your vision

• Group backing: Access to group procurement, systems, and mentorship without losing operational autonomy

• Professional environment: Work alongside invested venue management and experienced leadership

• Stability & scale: Part of a multi-venue operator with established processes & resources

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