Lead Chef & Menu Architect – Hotel Bistro

West Kempsey Hotel; Kempsey; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Modern kitchen facilities

Supportive team environment

Job summary

West Kempsey Hotel in Kempsey, NSW seeks an experienced Head Chef to lead the hotel bistro, develop and cost menus, and drive kitchen performance. You will manage COGS, food costs, portions and wastage while guiding a kitchen team and collaborating with front-of-house and management to deliver quality, consistent dishes.

This role requires hands-on leadership, menu creativity, and a commitment to food safety and high standards in a busy pub-style kitchen.

Qualifications

• Demonstrable experience as a Head Chef or senior kitchen leader.
• Current NSW Food Safety Supervisor (FSS) certification, or ability to obtain.
• Proven experience developing, costing and implementing menus.
• Strong understanding of COGS, food-cost percentages, gross profit, portion control and wastage.
• Experience managing ordering, stock levels and supplier costs.
• Experience rostering a kitchen team.
• Strong communication with kitchen staff, front of house and management.
• Hands-on leadership and front-line involvement during service.

Responsibilities

• Lead the day-to-day operation of a busy hotel bistro.
• Develop, cost and regularly refresh the bistro menu.
• Create and implement specials and new dishes.
• Accurately calculate COGS and individual dish costs.
• Manage food costs, margins, portion control and wastage.
• Lead, support and develop the kitchen team.
• Manage ordering, stock control and supplier relationships.
• Staff rostering and timesheet management.
• Maintain high standards of food safety, cleanliness and compliance.
• Work closely with venue management and front-of-house staff.
• Be hands-on and lead the team from the front during service.

Skills

Leadership

Menu development

COGS

Food safety

Team rostering

Pass service

Job description

West Kempsey Hotel in Kempsey, NSW seeks an experienced Head Chef to lead the hotel bistro, develop and cost menus, and drive kitchen performance. You will manage COGS, food costs, portions and wastage while guiding a kitchen team and collaborating with front-of-house and management to deliver quality, consistent dishes.

This role requires hands-on leadership, menu creativity, and a commitment to food safety and high standards in a busy pub-style kitchen.