The Role Lead a bold, Mexican-inspired kitchen as Head Chef for a new opening near Castle Hill. Up to $110K Super, genuine group support, strong systems, and the freedom to drive standards, menu evolution, and culture from day one. Lead a new-opening kitchen as Head Chef — set standards, structure, and culture from launch Up to $110K Super Premium-casual Mexican: produce-led menus, big flavour, weekly specials house-made elements Backed by a growing, well-resourced group (multiple venues expansion plans) Food-first ownership and hands-on senior support — without micromanagement About the Group Join a thriving, style-forward hospitality group operating multiple venues across Sydney, with further sites in development. This is a business that backs its leaders: clear systems, practical support, and a genuine focus on building teams that perform well and stay long-term. About the Venue (New Opening) This opportunity sits in a vibrant dining pocket near Castle Hill. The concept is premium-casual—high energy, approachable, and built for strong trade and repeat local business. You'll take full ownership of the kitchen operation, with the support of senior leadership and an engaged, food-focused owner. Food Philosophy Bold, seasonal, produce-led Mexican—celebrating tradition while keeping things fresh and modern. Expect: House-made tortillas Vibrant salsas, punchy garnishes, and clean prep systems Inventive weekly specials that keep the menu exciting High-volume readiness without sacrificing quality The Role This is a true Head Chef seat — you're the kitchen leader, accountable for standards, people, and performance. You'll run day-to-day operations, set the tone, and build a calm, disciplined kitchen that delivers consistent food at pace. Key Responsibilities Own kitchen leadership: quality, consistency, pace, presentation, and pass control Lead pre-opening setup: menu execution, prep systems, section structure, training plans Drive menu evolution and weekly specials with senior support and clear brand direction Recruit, train, and retain a strong team of full-time casual kitchen staff Manage ordering, cost control, stock rotation, and supplier relationships Maintain compliance, cleanliness, food safety, and equipment care Build a positive, accountable kitchen culture focused on standards and teamwork About You Proven experience as a Head Chef OR Senior Sous in quality-driven, high-volume venues Structured operator: calm under pressure, strong prep discipline, consistent execution Confident leader who sets standards and follows through (without yelling to get results) Commercially capable: food cost control, waste management, ordering and rostering discipline Passion for bold flavours and produce-led cooking (Mexican experience a plus, not essential) Strong trainer who develops others and creates a team people want to be part of The Benefits Salary up to $110K Super (experience dependent) Full kitchen ownership for a high-profile new opening, with genuine senior support Food-first owner structured group systems Clear progression as the group expands (future multi-site / senior roles)