Head Chef

Vacancy Listing Dates 20/08/2026 to 17/09/2026
Please Quote Reference Number 18196

• Full time opportunity available
• Salary: AUD $80,000-$85,000 per annum, plus superannuation
• Join the team at New Local Eatery

About New Local Eatery

New Local Eatery (ABN: 66 697 246 987) is a hospitality business operating from Hindmarsh, South Australia. We are committed to providing customers with high-quality food and a consistently positive dining experience. Our kitchen focuses on quality ingredients, efficient food preparation, consistent presentation, food safety and excellent customer service.

We are seeking an experienced and motivated Head Chef to lead our kitchen operations and maintain high standards across food preparation, menu development, kitchen management and service delivery.

About the Position

New Local Eatery is seeking a qualified and experienced Head Chef to take responsibility for the day-to-day management and operation of our kitchen. The successful candidate will plan and organise food preparation and cooking activities, supervise kitchen staff, maintain food quality and safety standards, manage stock and food costs, and contribute to menu planning and development.

Key Responsibilities and Duties

The Head Chef will be responsible for:

• Planning, developing and updating menus in consultation with management, considering customer demand, seasonal availability, food costs and operational requirements.
• Planning and organising food preparation and cooking activities to ensure efficient kitchen operations.
• Preparing, cooking and presenting dishes and supervising food preparation during service.
• Monitoring the quality of dishes at all stages of preparation and presentation to ensure consistency in taste, portion size, appearance and quality.
• Demonstrating cooking techniques and providing guidance and training to cooks and other kitchen staff.
• Allocating duties and supervising kitchen employees to maintain an efficient workflow during preparation and service periods.
• Assisting with the selection, training, supervision and performance management of kitchen personnel.
• Establishing and maintaining appropriate recipes, preparation procedures and portion-control standards.
• Estimating food, ingredient and labour requirements and assisting management with kitchen budgeting and cost control.
• Monitoring food costs, wastage and portion sizes and implementing appropriate cost-control measures without compromising food quality.
• Ordering food, ingredients and kitchen supplies and liaising with suppliers to maintain appropriate stock levels.
• Checking the quality, freshness and quantity of food and ingredients received from suppliers.
• Managing stock rotation and storage and ensuring ingredients are correctly stored, labelled and handled.
• Maintaining appropriate standards of kitchen cleanliness, sanitation and organisation.
• Ensuring compliance with applicable food safety, hygiene and workplace health and safety requirements.
• Ensuring kitchen equipment, utensils and food preparation areas are maintained in a clean, hygienic and safe condition.
• Identifying kitchen equipment maintenance requirements and coordinating necessary repairs with management.
• Working collaboratively with management and front-of-house staff to ensure efficient service.
• Managing dietary requirements and special customer requests where appropriate while maintaining food safety standards.
• Reviewing customer feedback and working with management to continually improve food quality and menu offerings.
• Providing leadership to the kitchen team and maintaining effective communication, professional standards and a productive working environment.

Skills, Qualifications and Experience

The successful applicant will ideally possess:

• At least a Diploma-level qualification in Commercial Cookery, Culinary Arts, Hospitality (Cookery), or a closely related field.
• At least one year of relevant work experience as a Chef.
• Strong knowledge of commercial food preparation, cooking techniques, menu planning and food presentation.
• Experience supervising, training and coordinating cooks and other kitchen staff.
• Sound knowledge of food safety, hygiene, sanitation and workplace safety requirements.
• Experience with stock control, purchasing, portion control, waste reduction and food-cost management.
• Strong organisational and time-management skills.
• Ability to work effectively under pressure in a busy commercial kitchen.
• Strong leadership and communication skills.
• Ability to consistently maintain high standards of food quality and presentation.
• A professional, reliable and hands-on approach to kitchen management.

How to Apply
Interested applicants should submit a current resume together with a cover letter outlining their relevant qualifications, commercial cookery experience and suitability for the Head Chef position.