Lead Head Chef — Beachfront Kitchen, Menu Ownership

Melbourne Hospitality People; Melbourne; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Beachfront workplace

Annual performance bonuses

Superannuation

Job summary

Republica on St Kilda Beach in Melbourne is seeking an experienced Head Chef to lead a busy beachfront kitchen. You’ll own daily operations, develop your team and drive a positive, profitable kitchen culture.

You’ll recruit and mentor chefs, manage rosters and costs, develop menus, ensure food safety and presentation standards, and work closely with front-of-house to deliver an exceptional guest experience.

Qualifications

• Proven experience leading a high-volume kitchen as a Head Chef.
• Strong cooking skills and hands-on service approach.
• Confident managing food costs, kitchen labour and purchasing.
• Calm, organised leadership with clear communication.
• Committed to training your team and building a respectful workplace.
• Balance menu creativity with profitability.

Responsibilities

• Leading preparation and service, maintaining quality and consistency during busy periods.
• Recruiting, training and developing chefs and kitchen hands.
• Managing kitchen rosters, labour budgets and team performance.
• Overseeing purchasing, stock control, food costing and waste reduction.
• Developing and costing menus that suit Republica’s customers and style.
• Maintaining clear recipes, portion controls and presentation standards.
• Ensuring excellent food safety, cleanliness and kitchen organisation.
• Working closely with front-of-house to deliver a great guest experience.
• Using our software systems to support efficient kitchen operations and monitor performance.

Skills

Head Chef leadership

High-volume kitchen

Menu costing

Staff training

Food safety

Budgeting

Kitchen operations

Communication

Tools

Restoke

Deputy

Tevalis

SevenRooms

Tripleseat

Job description

Republica on St Kilda Beach in Melbourne is seeking an experienced Head Chef to lead a busy beachfront kitchen. You’ll own daily operations, develop your team and drive a positive, profitable kitchen culture.

You’ll recruit and mentor chefs, manage rosters and costs, develop menus, ensure food safety and presentation standards, and work closely with front-of-house to deliver an exceptional guest experience.