Lead Chef for Brand‑New Venue Opening

Inac Hospitality; Melbourne; Presencial; AUD 90.000 - 120.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary

Brand-new kitchen

Venue opening October

Open team

Career progression

Support from group

Leadership team

Descripción de la vacante

INAC Hospitality Pty is opening a brand-new venue in Melbourne and seeks an experienced Head Chef to lead the kitchen from day one. You’ll build a strong BOH team, establish systems and set standards to drive the venue forward.

This hands-on leadership role offers scope to shape the menu of burgers, parmas, pizzas and casual dining, manage costs, uphold food safety, and work closely with the General Manager and leadership team during pre-opening and beyond.

Formación

• Experience as Head Chef in a busy venue.
• Strong leadership and team development skills.
• Ability to manage high-volume kitchen and stock costs.
• Hands-on, organised and calm under pressure.
• Availability across weekends and key periods.

Responsabilidades

• Lead the kitchen through pre-opening, launch and beyond.
• Recruit, train and develop BOH team.
• Establish kitchen systems, procedures and service standards.
• Oversee preparation, service and daily kitchen operations.
• Deliver consistent, quality food across broad menu.
• Manage ordering, stock control, food costs and wastage.
• Maintain high food safety, cleanliness and compliance standards.
• Work closely with the General Manager and wider leadership team.
• Build a positive, accountable and professional kitchen culture.

Conocimientos

Head Chef experience

Leadership

High-volume kitchen

Food cost controls

Stock control

Kitchen compliance

Hands-on approach

Weekend availability

Descripción del empleo

INAC Hospitality Pty is opening a brand-new venue in Melbourne and seeks an experienced Head Chef to lead the kitchen from day one. You’ll build a strong BOH team, establish systems and set standards to drive the venue forward.

This hands-on leadership role offers scope to shape the menu of burgers, parmas, pizzas and casual dining, manage costs, uphold food safety, and work closely with the General Manager and leadership team during pre-opening and beyond.