Job Description
Client Profile
Our client operates a portfolio of highly regarded hospitality venues across Australia, known for delivering high-volume operations alongside quality-driven food experiences. With strong operational infrastructure and a collaborative leadership culture, the group empowers chefs to bring creativity to their kitchens while maintaining commercial performance. This particular venue is a well-established coastal destination that experiences significant seasonal demand and attracts large volumes of guests throughout the summer period.
Job Description
An opportunity has arisen for a mature and experienced Head Chef to lead the kitchen of a well-known Portsea venue. This role requires a confident leader capable of managing a large brigade, maintaining a positive kitchen culture and delivering consistent quality across extremely high trading periods.
During winter, the kitchen operates with a core brigade of approximately 14 chefs before scaling to around 45 chefs during the peak summer season. The successful candidate will demonstrate the ability to adapt operations across both quieter periods and intense peak trade while maintaining strong financial and team performance.
Key responsibilities include:
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Leading and executing all kitchen operations across a large seasonal brigade
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Driving strong food cost and labour performance across the venue
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Maintaining a positive and structured kitchen culture
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Contributing to menu development with a focus on elevated pub food
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Collaborating closely with venue leadership and group operations teams
Candidate Profile
The ideal candidate will be a mature and commercially minded chef with experience leading high-volume kitchens of a strong calibre. They will bring both operational discipline and creativity, ensuring the venue maintains quality standards while delivering exceptional volume during peak trading periods.
They will also demonstrate the confidence and professionalism required to work alongside strong venue leadership and manage a large brigade through changing seasonal demands.
Key attributes include:
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Proven experience leading large kitchen brigades in high-volume venues
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Strong financial acumen, including food and labour cost management
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Ability to scale operations effectively across seasonal demand
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Experience delivering polished, elevated pub or bistro-style food
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A mature leadership style capable of managing complex stakeholder relationships
Offer
This role offers an above-market salary package with a performance bonus structure, alongside accommodation in Portsea to support relocation. The position is supported by a strong operational infrastructure, including group operations chefs and leadership support during peak trading periods.
To learn more about this role, submit your CV or contact Consultant Lee via lee@hastingspeople.com.au for a confidential discussion.
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