Collaborative teams, student wellbeing focus, and modern Maths teaching Full-time permanent Years 7-10 role Start NOW or by negotiation About the Client Our client is a well-established regional hospitality venue with a strong reputation for quality dining and high-volume service. The venue combines pub-style casual dining with the function and events trade, delivering a lively, community-focused atmosphere. Supported by experienced management and a clear operational structure, this role offers stability, training, and professional development. Based in regional Victoria, this position offers lower living costs, a strong local community, and an opportunity to escape city commutes. About the Position This is an exciting opportunity for a hands-on Head Chef to lead kitchen operations across multiple outlets in a busy, high-volume venue. Offering $95 -105K plus super, the role is ideal for someone who thrives on delivering high-quality food, mentoring teams, and creating memorable dining experiences. Perfect for a chef seeking a better lifestyle, with less commuting stress and a lower cost of living. You'll be at the heart of the kitchen, driving standards, creativity, and efficiency across all outlets. Position Description Lead day-to-day kitchen operations across multiple outlets, daily service, events, and functions Mentor, train, and manage a team of chefs and kitchen staff Oversee menu development, specials, and seasonal offerings Manage stock, ordering, supplier relationships, and food cost control Ensure compliance with food safety, hygiene, and WHS standards Maintain consistency, presentation, and quality across all dishes Position Requirements Proven experience as a Head Chef or senior kitchen leadership role Experience managing multi-outlet, high-volume kitchen operations Strong team leadership, mentoring, and staff development skills Solid knowledge of inventory management, stock control, and ordering controls Proven experience delivering costed menus from design to recipe card implementation Proven experience managing profit and experience lines to budget Experience with inventory and costing software is highly desirable Food Safety Management is essential, with experience delivering this to kitchen teams a must! Flexibility for rostered shifts, including weekends and evenings Culinary qualifications expected Salary & Benefits $95-105K super, depending on experience Hands-on leadership in a high-volume, multi-outlet venue Lower cost of living and reduced commuting/fuel costs Opportunity to lead menu development and build a strong kitchen team Career growth and development supported by venue management Head Chef | $95-105K Super. Lead a multi-outlet, high-volume regional kitchen, mentor staff, and enjoy lower living costs. 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 SCR-rodd-pearce Consultant rpearce@frontlinehospitality.com.au Reference number: 218000 Profession:Hospitality & TourismChefs/Cooks Company: Frontline Hospitality ACT & Southern NSW Date posted: 2nd Apr, 2026
