Kitchen Manager

Sydney Restaurant Group; Manly; On-site; AUD 85,000 - 95,000; Full time

Benefits offered by this job

Mentoring from Executive Chef

Training & development support

Dining discounts

Best kitchen view

Job summary

SRG Hospitality is hiring a Head Chef / Senior Sous Chef for Ripples Little Manly Beach in Sydney. You will run the kitchen day to day, managing the team, standards and numbers, with menu direction led by the Executive Chef.

You're offered a clear career path across SRG venues, mentoring from an Executive Chef, training support, and dining discounts. Applicants must have full working rights in Australia and weekend availability.

Qualifications

• Experience as Head Chef or Senior Sous Chef in a high-volume, quality-driven venue.
• Strong commercial instincts: know food cost, waste, and rostering to demand.
• Calm, organised leader who builds a kitchen people want to stay in.
• Food Safety Supervisor Certificate (NSW), or willingness to obtain one.
• Availability across weekends and public holidays.

Responsibilities

• Lead the kitchen through every service period (prep, line, pass).
• Roster, delegate, coach and maintain standards daily.
• Manage food cost, waste, ordering and stock to targets.
• Keep the kitchen compliant: food safety, allergen management, cleaning schedules and WHS.
• Control labour cost through smart rostering.
• Deliver the menu to spec: recipe adherence, plating and consistency.
• Work closely with Restaurant Manager to align front and back of house.
• Train and develop chefs and identify future Sous Chef.

Skills

Head Chef experience

Senior Sous Chef

High-volume venues

Team leadership

Roster management

Cost control

Food safety

Education

Food Safety NSW Cert

Job description

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.