About the Client Our client is a large, multi-venue hospitality group in Canberra with a strong focus on innovation, consistency, and community engagement. Their premium food offerings include a modern bistro and function space known for its stylish, high-volume service, as well as an elevated dining and events venue that delivers sophisticated menus in a high-end setting. With consistent trade, a supportive executive team, and a strong internal culture, this is a well-resourced, progressive organisation. Based in Canberra, you'll enjoy a great lifestyle - clean, green, and filled with culture, excellent schools, and a growing food scene. About the Position This is a rare opportunity for an Executive Chef ready to lead two distinct kitchen operations with autonomy, support, and creativity. With a salary of $130K, you'll oversee a modern casual dining bistro as well as a more premium, events-driven kitchen - both well-equipped and highly regarded. Ideal for an experienced kitchen leader looking to build structure, develop people, and raise standards in a role with long-term potential. Position Description Lead and manage daily kitchen operations across multiple venues Mentor and develop a team of senior and junior chefs Maintain food quality, consistency, and seasonal menu development Manage rosters, COGs, labour, compliance, and food safety Manage inventory aligned to budgets and focused on minimizing wastage Develop and manage kitchen budgets and analysis of ongoing kitchen metrics Collaborate closely with management on planning, functions, and promotions Oversee catering execution for high-volume and premium events Take the lead on delivering high-quality culinary experiences for major events, festivals, pop-up concepts and activations Position Requirements Proven experience as an Executive Chef in multi-outlet venues Strong leadership and communication skills Ability to manage large kitchen brigades and varied service styles Financial acumen with a strong grip on managing industry benchmarks Strong understanding and working knowledge of WHS and food safety regulations Strong understanding of processes and policy, with a commitment to consistent operational standards Passionate about developing and mentoring staff to support long-term team growth Hands-on leadership style with a "roll up your sleeves" attitude Creative thinker who can identify opportunities and drive continuous improvement Genuine enthusiasm for food, creativity in the kitchen, and a commitment to creating exceptional experiences Relevant trade qualifications (Commercial Cookery Certificate IV or Diploma) To apply online, please click on the apply button. Alternatively, you can contact Rodd Pearce on 0458 422 418 for a confidential discussion about the position . You can also check out our website for other available positions. www.frontlinehospitality.com.au
