Step-Up Head Chef,to $100KS, Premium-casual Mexican, Growing group

About the Group

Join a thriving, style-forward hospitality group operating several venues across inner Sydney. Our flagship site sits in a vibrant dining pocket near the CBD, surrounded by a loyal local following and a steady corporate trade.

The venue balances personality and professionalism, offering everything from lively, casual bites to elevated destination dining. Interiors are warm and welcoming, service is friendly yet efficient, and the food is always centre stage.

Food Philosophy

Our menus are bold and seasonal, led by fresh produce and Mexican-inspired flavours that celebrate both tradition and creativity. House-made tortillas, vibrant salsas, and inventive specials are key features—designed to excite a broad Sydney palate.

As Head Chef, you’ll take the lead in evolving the offering while keeping loyal regulars coming back.

The Role

This is a hands-on leadership position, ideal for a strong Sous Chef ready to step up. You’ll be responsible for maintaining kitchen standards, leading service, and developing a high-performing team. With creative input and senior guidance, this role offers the rare chance to grow into your full potential while running a venue with a loyal customer base and strong support network.

Key Responsibilities:

• Lead kitchen service, uphold food quality, and drive consistency
• Develop seasonal menus and weekly specials with the Group Chef
• Oversee tortilla production using our specialist equipment
• Mentor and manage a small team of full-time and casual kitchen staff
• Handle ordering, cost control, and supplier relationships
• Work closely with the Group Chef to evolve systems and standards across the group

About You

• Proven experience as a Sous Chef in a quality-driven, high-volume venue
• Ready to step into your first Head Chef role with confidence and support
• Organised, structured, and calm under pressure
• Passionate about bold, produce-led food—particularly Mexican flavours
• Skilled in leading teams, managing costs, and creating a positive kitchen culture
• Valid driver’s licence preferred

The Benefits

• Salary up to $100K + Super
• 40–45 hours per week on a stable roster
• Opportunity to take ownership of a single venue while working closely with a Group Chef
• Supportive, hands-on owner with a genuine passion for food and team culture
• Career growth in a group that’s actively expanding and promotes from within