Lead Chef – Creative Menu & Profit Share

Burly Distillery Pty Ltd; Gold Coast City; On-site; AUD 65,000 - 90,000; Full time

Job summary

Burly Distillery Pty Ltd in Currumbin Waters, QLD, seeks a creative Dream Chef to lead a small kitchen. You will develop seasonal menus, manage costing, ordering, budgeting, and guide a dynamic team while maintaining top food safety standards.

Enjoy a 5-day week, 40–45 hours, and potential profit share for the right candidate. Training will be provided to leverage modern kitchen tech and drive innovation.

Qualifications

• Minimum of 3 years experience in a professional kitchen.
• Ability to develop seasonal menus and weekly specials.
• Knowledge of food safety and hygiene standards.
• Stock control and wastage minimisation.
• Ability to liaise with suppliers to ensure best pricing.

Responsibilities

• Develop seasonal menus, weekly specials, and function menus, all paired to our beverage offering.
• Prepare dishes that meet high-quality standards during all stages of production and presentation.
• All aspects of menu planning, including costing, ordering, and budgeting.
• Stock control and wastage minimisation.
• Maintain food safety and hygiene standards in accordance with Council requirements.
• Involve the broader team in menu development, ensuring they have a full understanding of menu items.
• Work independently and maintain an organised workspace.
• Liaise and negotiate with suppliers to ensure best pricing for ingredients.
• Support the Venue Manager to achieve targets and KPIs.
• Develop an understanding of each item of kitchen technology and make use of their capability wherever appropriate (training to be provided).
• Maintain kitchen equipment and carry out/organise routine servicing as required.

Skills

Menu development

Costing

Stock control

Food safety

Supplier liaison

Team leadership

Kitchen operations

Tools

Kitchen equipment

Job description

Burly Distillery Pty Ltd in Currumbin Waters, QLD, seeks a creative Dream Chef to lead a small kitchen. You will develop seasonal menus, manage costing, ordering, budgeting, and guide a dynamic team while maintaining top food safety standards.

Enjoy a 5-day week, 40–45 hours, and potential profit share for the right candidate. Training will be provided to leverage modern kitchen tech and drive innovation.