Head chef - victor churchill melbourne(victor churchill melbourne retail pty ltd) (armadale)

This is a special and unique opportunity for an experienced, talented, passionate, career‐focused chef with strong leadership and cooking skills. This hands‐on role is responsible for leading all culinary operations at Victor Churchill Armadale, ensuring the venue maintains its reputation as a world‐class destination for exceptional dining and craftsmanship. The Head Chef will oversee all aspects of food production, from menu innovation and ingredient sourcing to team leadership and cost control.

• Lead daily kitchen operations, ensuring excellence in food preparation, quality, presentation, and service consistency.
• Oversee production across all stations, ensuring consistency in texture, flavour, and visual appeal.
• Oversee and participate in key service periods to guide technique, timing and plating standards.
• Maintain precise kitchen standards aligned with Victor Churchill's brand identity and culinary philosophy.
• Oversee scheduling, task allocation, and labour management in line with operational budgets.
• Manage supplier relationships, inventory, and stock control to achieve optimal food cost outcomes.
• Ensure seamless communication between front‐of‐house, operations, and management teams.
• Design, test, and refine menus that celebrate the artistry of butchery and fine dining.
• Drive innovation through seasonal and experiential offerings that reinforce Victor Churchill's market leadership.
• Collaborate with the Operations Manager and Executive Team on menu pricing, product launches, and promotional events.
• Ensure the integration of premium ingredients, sustainability, and craftsmanship across all dishes.
• Recruit, train, advise, mentor, and manage kitchen staff, building a cohesive, high‐performing culinary team.
• Coach team members in advanced techniques, ensuring consistency in preparation methods and execution.
• Set clear expectations for discipline, professionalism, and any performance issues.
• Foster a culture of respect, accountability, and passion for culinary excellence.
• Support succession planning by identifying and developing emerging culinary talent.
• Ensure compliance with safety and hygiene standards.
• Control food and financial costs.

• Minimum 10 years' experience in fine dining or premium restaurant kitchens, with at least 5 years in a Head Chef or Sous Chef role.
• Proven ability to lead a large, diverse kitchen team in a high‐pressure environment.
• Deep knowledge of classical and modern cooking techniques.
• Strong financial literacy in food cost, labour cost, and operational budgeting.
• Expertise in supplier management, menu design, and costed recipe development.
• Advanced knowledge of HACCP, WHS, and food safety compliance.
• Exceptional communication, leadership, and organisational skills.

• Full‐time role for a long‐term engagement – to be challenged, and to grow and be rewarded.
• A team driven to provide the best quality experience for our customers.
• Generous remuneration above industry benchmarks.
• Staff discount across ...