Head Chef – Wood-Fired Pizza & Pasta Kitchen Leader

Landing Point Cobblebank; Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Landing Point Cobblebank, Cobblebank VIC, is seeking a full-time Chef to lead its kitchen. Reporting to the Restaurant Manager, you will supervise a six-person team and be responsible for menu planning, menu costing, and coordinating production across pizza, pasta and grill.

You will monitor quality, manage stock and costs, and uphold hygiene standards. Evening/weekend availability is required for a busy, modern venue known for Italian-inspired cuisine.

Qualifications

• Diploma level qualification in Hospitality or related cookery field.
• Strong Italian cooking skills including wood-fired pizza, pasta and grill.
• Experience leading a kitchen team and training staff; ability to communicate with FOH and management.
• Flexible roster including evenings and weekends is required.

Responsibilities

• Plan and develop menus and specials for wood-fired pizza, pasta and grill.
• Coordinate daily production across kitchen sections and ensure timely service.
• Prepare and cook to recipes, portions and presentation standards.
• Monitor dish quality from prep to plating and correct shortfalls.
• Train kitchen staff in recipes, techniques and safe practices.
• Supervise a kitchen team of six and maintain a cooperative work environment.
• Estimate food requirements, order supplies, manage stock and reduce wastage.
• Enforce hygiene and allergen management and food safety procedures.
• Discuss menu and kitchen improvements with manager and staff.

Skills

Italian-style cooking

Wood-fired pizza

Pasta cooking

Menu planning and costing

Stock ordering and rotation

Food safety and allergen management

Leadership and training

Communication with front-of-house

Flexible roster (evenings/weekends)

Education

Diploma in Hospitality (or equivalent)

Job description

Landing Point Cobblebank, Cobblebank VIC, is seeking a full-time Chef to lead its kitchen. Reporting to the Restaurant Manager, you will supervise a six-person team and be responsible for menu planning, menu costing, and coordinating production across pizza, pasta and grill.

You will monitor quality, manage stock and costs, and uphold hygiene standards. Evening/weekend availability is required for a busy, modern venue known for Italian-inspired cuisine.