This highly respected and multi-faceted establishment delivers quality service to a steady stream of guests — including corporate, government and social. The 4 star hotel features two commercial kitchens and is renowned for its strong leadership culture, long-standing team members and community values. This a great opportunity for an experienced Head Chef to work in a stable, consistent environment while being able to have most weekends off. The Role You’ll be the Head Chef reporting directly to a long standing GM. This is a rare opportunity for an emotionally intelligent leader to take charge of: A well-equipped main kitchen supporting both a high-volume à la carte restaurant and dynamic function spaces. A team of seven, including a recently promoted sous chef with growth potential. Two critical group contracts requiring consistency, structure, and early dinner service (e.g., 6–7PM). Menu development food cost control, and labor rostering within a flexible work week. You’ll also lead and nurture talent — including promising junior chefs and seasoned long-timers — while delivering consistent quality across banquet and restaurant offerings. What We’re Looking For Integrity, accountability, and stability: No time for egos or high-turnover kitchen culture. Both bistro/restaurant and function/event experience at a mgmt level. Leadership and empowerment: Ability to mentor the team, foster ownership across the team, and elevate kitchen performance. Organizational skills: Manage costings, supplier relations, and labor within budget while maintaining quality. Adaptability: Capable of shifting between hotel restaurant style to wedding events. Familiarity with Cooking the Books software and P&L exposure is preferred but not essential. Package & Progression Base salary: $90K–$100K, negotiable depending on experience, plus superannuation. Incentives: Performance-based review at 6 months with potential bonus structure put in place.