At a Glance
- Tasks: Lead the food operation, create menus, and build a kitchen culture from scratch.
- Company: Premier Hotel, a newly renovated venue in Broadmeadow.
- Benefits: Opportunity to shape your vision, access to group support, and career growth.
- Other info: Collaborative environment with a focus on professional development and operational autonomy.
- Why this job: Be the architect of a brand-new kitchen and make your mark in hospitality.
- Qualifications: 3+ years as Head Chef or proven Sous Chef ready to lead.
The predicted salary is between 51750 - 63250 $ per year.
The Premier Hotel is emerging from an exciting renovation, presenting a rare opportunity to architect the food operation from the ground up. This is a leadership role for a chef ready to shape culture, menu direction, and operational excellence in a newly reimagined hospitality space.
You will work alongside an invested venue management team and have direct partnership with our Group Executive Chef, creating the systems, menus, and kitchen culture that define the Premier's food identity for years to come. This is strategic leadership, not just day-to-day execution.
Why this role matters: You're not inheriting someone else's kitchen—you're building it. Your vision, standards, and team-building approach will be visible in every service.
About the Role
- Strategic & Creative Leadership
- Build the food philosophy, menu strategy & signature offerings that reflect the venue's position post-renovation.
- Design sustainable, costed menus that balance guest experience with financial performance.
- Lead menu development, seasonal specials & event programming.
- Operational Excellence
- Establish kitchen systems, workflows, and standards from day one.
- Manage all P&L aspects: wage budgeting, roster management, cost controls, procurement & stocktake.
- Own food quality, consistency, portion control & waste management to protect margins.
- People & Culture
- Recruit, train & mentor a kitchen team in line with your leadership philosophy.
- Create a workplace culture that attracts and retains talent.
- Model professional standards in food hygiene, health & safety, and respect for the craft.
- Cross-functional Partnership
- Report to the Venue Manager & Group Executive Chef, collaborating on business targets & operational decisions.
- Work with front-of-house to align food & service experiences.
- Leverage group frameworks while maintaining venue autonomy.
What We're Looking For
- Experience & Credentials
- Minimum 3+ years as a Head Chef, OR proven Sous Chef with demonstrated readiness to lead.
- Track record of menu development & P&L management (budgeting, costing, forecasting).
- Experience building or mentoring kitchen teams in a fast-paced environment.
- Sound understanding of food safety, health & safety compliance, and industry best practice.
- Professional Attributes
- Strategic thinker who sees beyond daily service—you understand kitchen operations as a business.
- Calm, positive leadership style; ability to maintain standards under pressure.
- Strong communication & organizational skills; detail-oriented.
- Genuine passion for food quality, consistency & continuous improvement.
- Flexible attitude to hours (day/night, weekends) to match trading conditions.
- Valid visa/working rights in Australia.
- Mindset
- You respect your profession, your team & your guests.
- You're keen to develop your own skillset and invest in those around you.
- You thrive in fresh-start environments where you can set the tone.
- You're collaborative and open to group frameworks while bringing your own expertise.
Why Join Thomas Hotels
- Growth opportunity: Lead a newly renovated venue with full support to establish your vision.
- Group backing: Access to group procurement, systems, and mentorship without losing operational autonomy.
- Professional environment: Work alongside invested venue management and experienced leadership.
- Stability & scale: Part of a multi-venue operator with established processes & resources.
Screening Questions
- Do you have experience in a similar role?
- Will your commute be 20 minutes or less?
- Describe your customer service experience.
- Do you have a Responsible Service of Alcohol (RSA)?
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