- Exciting head chef role with real influence on menu direction and group growth
- Dynamic Mexican-inspired menus featuring fresh, seasonal produce
- Build, train, and lead new teams from the ground up
About the Group
Join a leading hospitality group with multiple venues across inner Sydney. Our flagship venue is in a busy dining hub near the CBD, attracting both loyal locals and steady corporate trade.
The venue balances personality and professionalism, offering everything from lively, casual bites to elevated destination dining. Interiors are warm and welcoming, service is friendly yet efficient, and the food is always centre stage.
Food Philosophy
Our menus take their cue from fresh, seasonal produce and bold, crowd-pleasing Mexican-inspired flavours. Think house-made corn tortillas, authentic salsas, inventive specials, and reimagined classics that work. We respect tradition but aren’t bound by it, adapting dishes to delight the diverse Sydney palate.
The incoming chef will work with the owner on menu changes, run weekly specials, and refine recipes to improve quality and consistency while keeping loyal customers engaged.
The Role
You’ll lead kitchen operations with the chance to take on more sites as the business grows. This hands-on role balances creative menu development, team management, and operational oversight.
Key Responsibilities
- Uphold and enhance food quality and consistency
- Develop seasonal menus and creative weekly specials
- Lead tortilla production using our brand-new specialist equipment
- Mentor, roster, and train a team of full-time and casual kitchen staff
- Manage supplier relationships and control food/labour costs
- Work closely with the owner to shape the culinary direction of the group
About You
- Proven experience as a Head Chef or strong Sous Chef ready to step up
- Confident with both creative menu development and kitchen management
- Detail-focused, structured, and organised in a fast-paced environment
- Skilled in training and mentoring staff at all levels
- Strong understanding of cost control and rostering
- Valid driver’s licence preferred
The Benefits
- Salary up to $110k + Super
- 40–45 hours per week
- Supportive, hands-on owner with a genuine passion for food and team culture
- Career growth opportunities with a group that’s actively expanding
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