Lead Sous Chef – New Kitchen Opening & Team Leader

Hoopla Kitchen & Bar Bayswater pty ltd; Melbourne; On-site; AUD 80,000 - 110,000; Full time

Job summary

Hoopla Kitchen & Bar Bayswater pty ltd in Bayswater, VIC is seeking a Head Chef to lead our busy kitchen as we open a new venue. You will manage daily operations, train and mentor staff, and ensure exceptional food quality and service.

You will oversee all kitchen sections, build a positive team culture, and work closely with the Group Executive Chef and Venue Manager to implement standards and cost controls. Weekend availability is required.

Qualifications

• Proven Head Chef or strong Sous Chef ready to step up.
• Experience opening a new venue desirable.
• Confident across all kitchen sections including grill and pass.
• Strong organisation and ability to stay calm under pressure.
• Positive leadership with clear communication and developing others.
• Reliable and dedicated to the role.
• Willingness to work weekends and rotating roster.

Responsibilities

• Support the opening and establishment of the new kitchen
• Lead kitchen preparation, daily operations and service
• Train, mentor and nurture your team, monitor performance and create a positive, supportive working environment
• Build a culture of teamwork, respect, accountability and pride
• Maintain consistent food quality, presentation and portion control
• Manage ordering, stock rotation, food costs and wastage
• Plan efficient rosters and manage kitchen labour
• Maintain high standards of cleanliness and food safety
• Work with the Group Executive Chef and Venue Manager to implement systems and group standards

Skills

Head chef experience

Opening new venue experience

Kitchen confidence (all sections)

Organisation & composure under压力

Leadership & team development

Reliability & integrity

Weekend availability

Job description

Hoopla Kitchen & Bar Bayswater pty ltd in Bayswater, VIC is seeking a Head Chef to lead our busy kitchen as we open a new venue. You will manage daily operations, train and mentor staff, and ensure exceptional food quality and service.

You will oversee all kitchen sections, build a positive team culture, and work closely with the Group Executive Chef and Venue Manager to implement standards and cost controls. Weekend availability is required.