Bubba Gump Shrimp Co. is part of HBH Group, a Brisbane-based hospitality group known for creating vibrant venues where people come together to eat, drink, and connect. We’re bringing this globally recognised, Forrest Gump -inspired dining experience to Australia for the first time — combining bold seafood flavours with a fun, high-energy atmosphere and genuine southern hospitality. This is a rare opportunity for an experienced and passionate Head Chef to lead the opening of a high-volume, high-profile venue. The Role Reporting to the Venue Manager and Head of Hospitality, you will lead a large kitchen team and oversee all aspects of operations — from service execution and team leadership to menu delivery, cost control, and systems. This is a hands-on leadership role requiring flexibility across varied service periods and the ability to thrive in a fast-paced, high-volume environment. Key Responsibilities Leadership & Culture Lead, inspire, and develop a large brigade Build a positive, accountable, high-performance culture Coordinate daily service and act as the link between BOH and FOH Service & Operations Deliver consistent, high-volume service across all sections Maintain efficient prep systems, workflow, and station readiness Lead from the pass during peak periods Food Quality & Brand Standards Ensure consistency, presentation, and portion control Uphold brand integrity and guest satisfaction Menu & Compliance Implement and maintain recipes and menu specs Manage allergen requirements and food safety standards People & Performance Manage rostering, labour costs, recruitment, and development Build a strong team capable of running independent shifts Financial & Inventory Control Oversee food costs, stock control, and supplier relationships Align operations with budgets and profitability targets Pre-Opening Responsibilities Lead kitchen setup, systems, and supplier onboarding Recruit and train the opening team Deliver a successful, high-profile launch About You Certificate IV in Commercial Cookery (or equivalent) 5 years post-apprenticeship experience in high-volume à la carte environments Previous Head Chef or Executive Sous Chef experience Strong leadership and organisational skills Passion for food, people, and delivering exceptional guest experiences Positive, hands-on, “can-do” attitude What We Offer A key role in launching a high-profile international brand Strong career growth opportunities within a growing group Competitive salary staff perks and discounts A fun, supportive, and energetic team environment Team events, benefits, and salary sacrifice options If this sounds like you, please submit your CV and cover letter outlining your experience. For questions, contact: torsten@hbhgroup.info