Head Chef
vor 1 Tag
About The CommonsThe Commons is an ecosystem of entrepreneurs, businesses, and curious minds—working, connecting, and growing together.
We're driven by a genuine desire to see people flourish, focusing on building strong communities and fostering innovation to challenge the status quo.About Commons CoffeeCommons Coffee is a natural extension of our mission, offering ethically sourced Coffee Supreme beans, fresh pastries, and daily-made meals in vibrant café spaces across Sydney and Melbourne.
We prioritise sustainability, quality, and exceptional service, creating a welcoming hub for connection and community.
The wine bar menu is approachable and concise, offering something for everyone while keeping it innovative.About The RoleWe are seeking a highly skilled and motivated Head Chef to join and lead our kitchen team in NSW.
This person will play a pivotal role in shaping the success of our new café, restaurant and bar at Martin Place—our first full hospitality venue in Sydney, set to open soon.
They will work closely with the Group Executive Chef, ensuring the smooth operation of the kitchen while establishing this exciting new venue.About YouCompletion of a Cert III in Commercial Cookery (minimum requirement) and NSW Food Safety Supervisor certification (desirable but will be provided if not already completed).Minimum of 5 years' experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments.Expertise in fine dining or modern Australian cuisine.Proven ability to lead and develop kitchen teams, maintaining high performance and morale.Strong culinary skills with a passion for creativity and innovation.Solid knowledge of food costing, labour management, and inventory control.Proficiency in high-volume production and event catering.Strong organisational, time management, and problem-solving skills.Ability to work under pressure, managing multiple tasks and priorities.Benefits of Joining Our TeamOpportunities for career development and growth.Supportive and collaborative work environment.Access to training programs and certifications.Flexible working conditions, including a variety of shifts.Exposure to innovative and high-volume culinary operations.Recognition for performance and contributions to the team.Key ResponsibilitiesLeadership & ManagementOverall leadership of New South Wales kitchen operations.Reports directly to the Group Executive Chef.Full responsibility for day-to-day kitchen management and state-level oversight.Train, mentor, and develop staff to ensure high performance and adherence to standards.Collaborate with the Group Executive Chef to implement and maintain the culinary vision.Oversee all food production and services: cooking, prep, day service, night service, and cafe prep.Menu Development & AdherenceLead menu production, adherence, and updates in collaboration with the Group Executive Chef.Contribute to creating innovative, seasonal menus aligned with the restaurant's concept.Oversee consistency and quality in all dishes served.Cost ManagementOverall state financial control, including labor and food costs, stock management, and reporting.Operational ExcellenceMonitor and maintain kitchen equipment.Participate in regular meetings to discuss updates, feedback, and operational improvements.Stock ManagementOversee ordering food and supplies, ensuring accuracy and timeliness.Manage stock logistics, ensuring supply to other NSW CBD sites.Work Health and SafetyEnsure and drive adherence to WHS standards at all times.Promote and communicate safe work practices among team members.Maintain a safe and clean kitchen environment.ValuesAll actions, conversations, and behaviours are to display behaviours that reflect the company's philosophy and values.Putting our members firstFostering our communityWorking together as a teamConstantly learning and growing
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