Seasonal Menu Lead Chef - High-Volume Café

harvestment pty ltd; Sydney; On-site; AUD 90,000 - 130,000; Full time

Job summary

harvestment pty ltd in Rhodes, NSW, is seeking an experienced Head Chef to lead a fast-paced, high-volume cafe kitchen. You will take full creative ownership of the menu, design seasonal updates, and drive quality and efficiency across service.

With strong leadership, financial literacy, and a passion for modern cafe food, you will manage food costs, inventory, suppliers, and food safety, while mentoring staff and maintaining plating aesthetics during busy breakfast and lunch periods.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume cafe or restaurant environment
• Strong leadership capabilities with a knack for keeping a kitchen team calm and motivated under pressure
• A genuine passion for modern cafe food, plating aesthetics, and current culinary trends
• Excellent communication skills and strong financial literacy regarding food margins and kitchen rostering
• Trade qualifications in Commercial Cookery (Certificate III or IV) are highly regarded

Responsibilities

• Create and update seasonal cafe menus to become the benchmark for surrounding cafes
• Recruit, train, roster, and mentor kitchen staff, fostering a positive work culture
• Manage food costs, inventory control, wastage, and supplier relationships to hit gross profit targets
• Maintain pristine kitchen cleanliness and strictly adhere to food safety regulations and standard operating procedures
• Lead from the front line during busy breakfast and lunch rushes

Skills

Leadership

Menu development

Food safety

Communication

Education

Commercial Cookery Certificate III/IV

Job description

harvestment pty ltd in Rhodes, NSW, is seeking an experienced Head Chef to lead a fast-paced, high-volume cafe kitchen. You will take full creative ownership of the menu, design seasonal updates, and drive quality and efficiency across service.

With strong leadership, financial literacy, and a passion for modern cafe food, you will manage food costs, inventory, suppliers, and food safety, while mentoring staff and maintaining plating aesthetics during busy breakfast and lunch periods.