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About the Role
We are seeking a highly skilled and motivated Head Chef to lead our kitchen team in NSW, operating a production and on-site café, restaurant, and bar at Martin Place. This role involves close collaboration with the Group Executive Chef to ensure smooth kitchen operations.
Responsibilities
- Provide overall leadership for New South Wales kitchen operations, reporting directly to the Group Executive Chef.
- Manage day-to-day kitchen operations and state-level oversight.
- Train, mentor, and develop staff to ensure high performance and adherence to standards.
- Collaborate with the Group Executive Chef to implement and maintain the culinary vision.
- Oversee all food production and services, including cooking, prep, day service, night service, and cafe prep.
- Lead menu production, adherence, and updates in collaboration with the Group Executive Chef.
- Contribute to creating innovative, seasonal menus aligned with the restaurant’s concept.
- Oversee consistency and quality in all dishes served.
- Manage state financial control, including labor and food costs, stock management, and reporting.
- Monitor and maintain kitchen equipment.
- Participate in regular meetings to discuss updates, feedback, and operational improvements.
- Oversee ordering of food and supplies, ensuring accuracy and timeliness.
- Manage stock logistics, ensuring supply to other NSW CBD sites.
- Ensure and drive adherence to WHS standards at all times.
- Promote and communicate safe work practices among team members.
- Maintain a safe and clean kitchen environment.
Requirements
- Completion of a Cert III in Commercial Cookery (minimum requirement).
- NSW Food Safety Supervisor certification (desirable or will be provided).
- Minimum of 5 years' experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments.
- Expertise in fine dining or modern Australian cuisine.
- Proven ability to lead and develop kitchen teams, maintaining high performance and morale.
- Strong culinary skills with a passion for creativity and innovation.
- Solid knowledge of food costing, labour management, and inventory control.
- Proficiency in high-volume production and event catering.
- Strong organisational, time management, and problem-solving skills.
- Ability to work under pressure, managing multiple tasks and priorities.
Skills
- Culinary skills
- Menu development
- Food costing
- Labour management
- Inventory control
- Leadership
- Team development
- Organisational skills
- Time management
- Problem-solving
- Working under pressure
Location
- NSW
- Martin Place
Work Type
- Full-time
Experience Level
- 5 years
- Leadership roles
Education Level
- Cert III in Commercial Cookery
- NSW Food Safety Supervisor certification
Benefits
- Discount on all Commons Cafe and Bar locations
- Free counselling sessions
- Birthday leave
- Ability to work across different locations
- Weekly events program
- Additional paid maternity leave
- Further education program
About the Company
- At The Commons, you’ll be part of a team that values creativity, collaboration, and growth all within a culture built on community.
- Our Values: Putting our members first, Fostering our community, Working together as a team, Constantly learning and growing.