Chefs and Cooks

A full-time opportunity is available for an experienced and motivated Head Chef to lead a professional kitchen team in Queensland, Australia.

This role is ideal for a highly skilled culinary professional with strong leadership experience, excellent technical ability, and a genuine passion for delivering modern, high-quality food in a busy casual dining environment. The successful candidate will play a key role in maintaining food quality, consistency, kitchen standards, and team performance.

You will work closely with the wider hospitality team while taking ownership of kitchen operations and supporting the development of a positive, hardworking, and professional kitchen culture.

• Lead and supervise the day-to-day operations of the kitchen
• Manage and support kitchen team members during busy service periods
• Maintain consistently high standards of food quality, presentation and service
• Prepare and produce a variety of modern dishes using a range of cooking techniques
• Plan and coordinate kitchen preparation and service requirements
• Train, mentor and support kitchen staff to improve performance and skills
• Monitor food quality, consistency and portion control
• Ensure compliance with food safety regulations, HACCP and kitchen hygiene standards
• Maintain a clean, organised and efficient kitchen environment
• Assist with menu development and the implementation of new dishes where required
• Manage stock levels, food storage and ordering requirements
• Work effectively within a flexible roster, including evenings, weekends and public holidays

• Trade qualification such as Certificate III or IV in Commercial Cookery or an equivalent qualification
• Minimum 3–5 years of relevant commercial cookery experience
• At least 1–2 years of experience as a Head Chef or in a senior Sous Chef position
• Proven experience managing kitchen operations and leading a kitchen team
• Strong technical knowledge across a variety of cooking techniques and food styles
• Demonstrated ability to maintain high and consistent culinary standards
• Strong organisational and time-management skills
• Sound understanding of food safety standards and HACCP requirements
• Excellent communication, leadership and team-management abilities
• Professional presentation and high grooming standards
• Flexibility to work across a seven-day roster, including day and evening shifts
• A current CV with professional referees, including valid email addresses and contact numbers

Visa sponsorship is available for the right candidate.