Lead Chef: Seasonal Menus, Team Building & Impact

Plate It Forward; Sydney; On-site; AUD 90,000 - 100,000; Full time

Benefits offered by this job

Meals on shift

50% restaurant discount

Leadership role

Seasonal menus & weekly specials

Job summary

Plate It Forward is seeking an experienced Head Chef to lead the Young Henrys kitchen in Sydney. You’ll drive day-to-day operations, mentor a growing kitchen team and partner with the Young Henrys team to deliver memorable dining experiences.

With a focus on quality, consistency and cost targets, you’ll balance creativity with profitability, manage menus, staff rosters and supplier relationships, and uphold food safety to support our social impact mission.

Qualifications

• At least three years’ experience as a Head Chef or strong Sous Chef background.
• Food Safety Supervisor certification.
• Experience managing food costs, labour, stock and kitchen budgets.
• Strong leadership, communication and team development skills.
• Calm, solutions-focused approach under pressure.
• Ability to build positive working relationships across kitchen, FOH and venue teams.
• Full Australian working rights.

Responsibilities

• Oversee day-to-day kitchen operations at Young Henrys.
• Ensure food safety, hygiene and high standard of service.
• Collaborate with Head of Culinary, operations and front of house on menus and staffing.
• Balance quality with food and labour cost targets.
• Plan weekly specials and seasonal menus.
• Manage ordering, stocktakes and supplier relationships.
• Prepare rosters and recruit/train kitchen staff.
• Provide feedback and conduct performance reviews.

Skills

Head Chef experience

Food Safety Supervisor

Food cost management

Leadership

Communication

Team development

Australian working rights

Job description

Plate It Forward is seeking an experienced Head Chef to lead the Young Henrys kitchen in Sydney. You’ll drive day-to-day operations, mentor a growing kitchen team and partner with the Young Henrys team to deliver memorable dining experiences.

With a focus on quality, consistency and cost targets, you’ll balance creativity with profitability, manage menus, staff rosters and supplier relationships, and uphold food safety to support our social impact mission.