ABOUT US

Located in the heart of town with panoramic views of Wagonga Inlet, Narooma Hotel is a much-loved local destination offering great food, cold drinks, and a relaxed coastal atmosphere.

SKILLS & EXPERIENCE

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume venue.
• Strong leadership and team management skills.
• Menu development, food costing, and stock control experience.
• Excellent knowledge of food safety standards and allergen management.
• Ability to work under pressure in a fast-paced environment.
• Passion for quality food and continuous improvement.
  Job Types: Full-time, Permanent
  Pay: $100,000.00 – $120,000.00 per year

Ability to commute/relocate:

• Narooma NSW 2546: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Head Chef: 1 year (Preferred)

Work Authorisation:

• Australia (Preferred)

Work Location: In person
Expected Start Date: 25/08/202

ROLE OVERVIEW

The Head Chef is responsible for leading the kitchen team, managing all aspects of food preparation and service, and maintaining high standards of quality, consistency, and efficiency. This is a hands-on role requiring strong leadership, creativity, and attention to detail.

KEY RESPONSIBILITIES

• Oversee daily kitchen operations, including prep, service, and cleaning.
• Design, cost, and update seasonal menus and specials in line with the venue’s vision and budget.
• Manage kitchen staff: recruit, train, roster, and lead by example.
• Monitor food quality, consistency, and presentation standards.
• Ensure compliance with food safety, hygiene, and WHS regulations.
• Manage supplier relationships and ordering to control COGS and minimise waste.
• Work closely with management on events and menu development.
• Maintain kitchen equipment and ensure the workspace is safe and efficient.
• Foster a positive and professional team culture.