- Head Chef opportunity to shape premium live-fire menus.
- Build, mentor and lead a high-performing kitchen team.
- Strong career growth within an expanding hospitality group.
About the Opportunity
Some kitchens are built around equipment. This one is built around fire.
A premium hospitality group is preparing to launch one of its most anticipated dining concepts. Built around the simplicity, skill and theatre of live-fire cooking, this intimate venue will showcase the connection between exceptional produce and flame.
With a substantial investment behind the concept, a highly experienced leadership team and a commitment to quality over shortcuts, this head chef role is for a chef who sees cooking as a craft rather than a process.
This is not a volume-driven operation. It’s a venue where guests come for the experience, the atmosphere and the food that can only be achieved through wood, charcoal, smoke and fire.
The Role
As Head Chef, you’ll lead a kitchen centred on live-fire cooking and premium produce.
Working alongside an experienced leadership team, you’ll help shape menus, systems, culture and standards while building and developing a team committed to exceptional food and genuine hospitality.
You’ll be responsible for:
- Leading daily kitchen operations and service standards
- Designing and evolving menus centred around live-fire cooking
- Managing food costs, labour and kitchen performance
- Recruiting, training and mentoring a high-performing culinary team
- Maintaining exceptional food quality and consistency
- Working closely with senior leadership on business performance and growth
- Creating a culture built on accountability, development and respect
- Driving innovation while remaining true to the venue’s culinary identity
About You
We’re looking for a head chef who genuinely understands the relationship between fire, produce and flavour.
Your background may include wood-fired restaurants, charcoal-focused kitchens, open-fire concepts, premium steakhouses or produce-led venues where cooking over flame was at the heart of the guest experience.
You’ll likely bring:
- Previous experience as a Head Chef or Senior Sous Chef in a premium environment
- Strong knowledge of wood-fired, charcoal or open-fire cooking techniques
- A genuine passion for seasonal produce and ingredient-led menus
- Proven leadership experience building and developing kitchen teams
- Commercial understanding across labour, food costs and kitchen operations
- High standards without ego
- The ability to inspire, coach and lead from the front
Most importantly, you’ll be someone who still loves being in the kitchen. Someone who gets excited by great produce. Someone who understands that the best food often comes from mastering the fundamentals rather than overcomplicating them.
What’s On Offer
- $110,000 – $130,000 + Super
- Opportunity to lead a highly anticipated premium dining concept
- Significant autonomy and creative input
- Long-term career growth within an expanding hospitality group
- Strong support from experienced operators and industry leaders
- Work with quality produce, premium equipment and a purpose-built kitchen
- The chance to build something special from the ground up
Why This Role
Opportunities like this don’t come around often.
This is a chance to take the lead in a venue where fire isn’t a feature—it’s the foundation. You’ll have the freedom to create, the support to succeed, and the opportunity to leave your mark on a concept built around craftsmanship, quality and genuine hospitality.
If you’re a chef who thrives on live-fire cooking, leading teams and creating memorable dining experiences, we’d love to hear from you.
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