Head Chef

The Head Chef creates and updates menus to maximize profits and minimize loss. Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Being a Head Chef monitors customer satisfaction. Tests and develops recipes. In addition, Head Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor’s degree. Typically reports to top management. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Working as a Head Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.

Head Chef Job Description Template

Our company is looking for a Head Chef to join our team.


  • Administer ordering and food cost control;
  • Lead and deliver the daily kitchen operation, from prep to plate;
  • Staff management and training;
  • Ordering, stock control and food safety;
  • Uncompromising attitude towards high food quality, presentation and safety;
  • Managing food production from the kitchen;
  • Other duties as required;
  • Experience in canapes style and corporate events;
  • Excellent planning skills and the ability to think on your feet;
  • managing the day to day running of the kitchen;
  • rostering kitchen staff;
  • prepping and cooking;
  • Source, train, motivate, support and lead the kitchen team to maximise productivity and maintain a positive workplace culture;
  • Hands on production & oversight of all food leaving our large & well equipped kitchen;
  • design menu and specials using seasonal produce on a regular basis.


  • Have a solid understanding of current legislation and OH&S standards;
  • Previous experience in Pub and A la Carte Settings would be highly desirable;
  • A great ability to instil a good work ethic and passion in your team;
  • Excellent planning skills and the ability to think on your feet;
  • Fantastic communication with all levels of staff and management;
  • Experience in kitchen prep;
  • Demonstrated experience;
  • Capable of working early and late shifts;
  • Great abilities in the kitchen, with particular strengths on the grill;
  • Uncompromising attitude towards high food quality, presentation and safety;
  • You lead by example and are very hands on;
  • Passion for food and the industry;
  • Ability to solve problems and be trusted alone;
  • Exceptional knowledge of food management systems across all levels;
  • Previous experience as a Senior Sous or Head Chef.