Head Chef

We are seeking an experienced Head Chef to lead the kitchen of a busy, established beachfront restaurant and bar in Surfers Paradise.

This is a hands-on kitchen leadership role — not an administration-heavy position. The systems, procedures, recipes, food safety processes and operational structure are already in place, supported by an experienced kitchen team. The existing role framework places responsibility on the Head Chef for leadership, quality, labour and food-cost control rather than unnecessary administration.

For an experienced, organised and commercially minded chef, this should be a kitchen that can be managed comfortably and efficiently without excessive working hours. The expectation is approximately 40 hours per week, with the potential to structure the position around a 4-day working week for the right candidate.

The Role

• Lead and work alongside an experienced kitchen team

• Maintain consistent food quality, presentation and portion control

• Manage rosters, labour performance and kitchen productivity

• Control food costs, COGS, stock, purchasing and wastage

• Oversee ordering, suppliers and stocktakes

• Maintain established food safety, hygiene and kitchen systems

• Train, develop and hold the kitchen team accountable

• Contribute to menu development and recipe costing

• Work closely with venue management to deliver smooth, efficient services

Strong commercial understanding is important, including food cost, labour, gross profit, menu costing and stock management.

We are looking for an experienced, intelligent and organised chef who knows how to run a kitchen properly, delegate effectively and lead from the front.

If you want genuine responsibility without the expectation that a Head Chef needs to spend 50–60 hours a week at work, this is an opportunity worth discussing.