HEAD CHEF – LEAD FROM THE FRONT | THE SALISBURY HOTEL

We’re on the lookout for a Head Chef who leads by example – someone who’s passionate about food, thrives on high standards, and loves to get in the kitchen and cook alongside the team.
At The Salisbury Hotel, we’re proud of our classic pub fare done exceptionally well. Think perfectly crumbed schnitzels, mouthwatering steaks, hearty daily roasts, and a fresh salad & veg bar that our locals love. We’ve got a solid team already in place, a strong functions calendar, and plenty of room to get creative with seasonal specials and events.What We’re Looking For:

You’re not just managing the kitchen from the sidelines – you’re on the pans during service, setting the pace and the standard. You bring a calm, professional presence to the kitchen, keep it clean and organised, and know how to bring the best out of your crew.What You’ll Be Doing:

• Lead From the Line – You’re hands-on during service, leading with energy, skill, and consistency.
• Set the Standard – Champion food safety, cleanliness, and professionalism every day.
• Mentor the Team – Train, support and roster a capable team, from kitchenhands to apprentices.
• Cook What You’re Proud Of – Deliver consistently top-notch pub classics while creating fresh and exciting specials.
• Own the Numbers – Keep a close eye on food costs, stock levels, portioning and minimising waste.
• Plan & Innovate – Develop menus for our bistro, functions, and events that get customers talking.

What You Bring:

• Certificate III in Commercial Cookery (or equivalent)
• Minimum 2 years’ experience as a Head Chef or Senior Sous in a high-quality kitchen
• Excellent hygiene practices and commitment to kitchen safety
• A passion for mentoring and leading a close-knit team
• Strong understanding of food cost control, ordering, and kitchen systems
• Calm and clear communication under pressure

What’s In It for You:

• Complete salary package starting from $100,000 per annum
• Above-award salary with time in lieu for overtime and public holidays

• Lead From the Line – You’re hands-on during service, leading with energy, skill, and consistency.
• Set the Standard – Champion food safety, cleanliness, and professionalism every day.
• Mentor the Team – Train, support and roster a capable team, from kitchenhands to apprentices.
• Cook What You’re Proud Of – Deliver consistently top-notch pub classics while creating fresh and exciting specials.
• Own the Numbers – Keep a close eye on food costs, stock levels, portioning and minimising waste.
• Plan & Innovate – Develop menus for our bistro, functions, and events that get customers talking