Kitchen Manager

SRG Hospitality; Manly; On-site; AUD 85,000 - 90,000; Full time

Benefits offered by this job

Salary $85,000 - $95,000 plus super

Mentoring from Executive Chef

Clear path to Head Chef and Executive/

Training and development

Dining discounts across SRG venues

Harbour-side kitchen view

Job summary

SRG Hospitality in Manly, NSW is hiring a Head Chef/Senior Sous Chef to run the kitchen day to day, lead the team, and ensure top quality across breakfast, lunch and dinner services.

You’ll control food cost, manage rostering, uphold food safety, and collaborate with the Restaurant Manager to align front and back of house.

This permanent, full-time role offers a clear career path to Head Chef and Executive Chef, plus mentoring, training, dining discounts, and a harbour-side kitchen view.

Qualifications

• Experience as a Head Chef, Senior Sous Chef or Kitchen Manager in a high-volume, quality-driven venue.
• Strong commercial instincts: you know your food cost, you control waste, and you roster to demand.
• A calm, organised leader who builds a kitchen people want to stay in.
• Food Safety Supervisor Certificate (NSW), or willing to get one.
• Availability across weekends and public holidays.

Responsibilities

• Leading the kitchen through every service period, including prep, line and pass.
• Running the team day to day: rostering, delegating, coaching and holding the standard.
• Managing food cost, waste, ordering and stock control to agreed targets.
• Keeping the kitchen compliant: food safety, allergen management, cleaning schedules and WHS.
• Keeping labour cost in line with trading through smart rostering.
• Delivering the menu to spec: recipe adherence, plating and consistency on every plate.
• Working closely with the Restaurant Manager so the front and back of house run as one team.

Skills

Head Chef

Senior Sous Chef

Kitchen Manager

High-volume venue

Food Safety Supervisor NSW

Job description

Manly, New South Wales 2095, Australia A$85,000 - A$90,000

Full-time Permanent Entry Level

Description

Reports to: Executive Chef

Want to run a kitchen without carrying the menu? This is a Head Chef / Senior Sous Chef level role at one of Sydney's best-placed venues, on the sand at Little Manly Beach with harbour views from every table. You’ll run the kitchen day to day: your team, your standards, your numbers. Menu direction sits with the Executive Chef, so your time goes into execution, consistency and building a strong team.

You’ll also have a real career path. SRG Hospitality runs fifteen venues heading to twenty, so a strong kitchen lead has somewhere to grow.

THE ROLE

Ripples Little Manly does breakfast, lunch and dinner, plus a beachfront kiosk and private events for 20 to 70 guests. You’ll make sure every service runs to standard, from the first coffee-hour plate to the last dinner ticket.

You’ll be responsible for:

• Leading the kitchen through every service period, including prep, line and pass
• Running the team day to day: rostering, delegating, coaching and holding the standard
• Managing food cost, waste, ordering and stock control to agreed targets
• Keeping the kitchen compliant: food safety, allergen management, cleaning schedules and WHS
• Keeping labour cost in line with trading through smart, award-compliant rostering
• Delivering the menu to spec: recipe adherence, plating and consistency on every plate
• Working closely with the Restaurant Manager so the front and back of house run as one team
• Training and developing your chefs, and spotting your next Sous Chef before you need one

ABOUT YOU

• Experience as a Head Chef, Senior Sous Chef or Kitchen Manager in a high-volume, quality-driven venue
• Strong commercial instincts: you know your food cost, you control waste, and you roster to demand
• A calm, organised leader who builds a kitchen people want to stay in
• Food Safety Supervisor Certificate (NSW), or willing to get one
• Availability across weekends and public holidays

WHAT'S IN IT FOR YOU

• $85,000 - $95,000 + super
• A Head Chef-level role focused on running the kitchen, with menu development led by the Executive Chef
• Mentoring from an Executive Chef across a cluster of SRG venues
• A clear path to Head Chef and Executive Chef roles across a growing group
• Training and development support
• Dining discounts across SRG Hospitality venues
• Possibly the best kitchen view in Sydney

SRG Hospitality is a family-founded Sydney restaurant group behind some of the city's most loved waterfront venues, including Aqua Dining, Ripples, Sails, The Fenwick, Riva and Akti. We're fifteen venues heading to twenty, and we promote from within.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds.

Company Overview

SRG Hospitality is a premium hospitality group behind some of Sydney's most iconic dining, event, and lifestyle venues. Built on exceptional food, thoughtful service, and strong leadership, SRG creates hospitality experiences that feel personal, generous, and distinctly human. With a growing portfolio across Sydney and plans to expand from 12 to 17 venues by 2026, SRG Hospitality combines culinary excellence, operational discipline, and creative ambition at scale. From front of house and back of house to head office and leadership, we invest in our people, back our leaders, and build careers alongside the business. SRG Hospitality is where elevated hospitality meets long-term opportunity.