This is a relocation role to the NSW South Coast.

About- Some kitchens just need someone to run them.
This one needs someone to care about it.
Set in a beautiful coastal town on the NSW South Coast, this much-loved pub/hotel is the kind of place that means something to the locals and stays with the people who work there. It’s busy, it’s well known, and it’s run by a hospitality group that genuinely backs their venues and their people.
We’re looking for a Head Chef who loves being in the kitchen, leading from the front, setting standards, and building a team that actually enjoys coming to work. Someone who takes pride in their food, their people, and their kitchen.

The Venue & Kitchen -This is a large, high-energy coastal venue with around 300 seats across multiple areas, including a dedicated dining space and a strong pub offering. Trade is consistent year-round, with seasonal peaks that bring great buzz and momentum.
The menu is modern Australian, bistro-style — quality produce, well executed, done properly and consistently. The kitchen is well set up, supported by strong systems, and respected within the business.
People stay here. That says a lot.
The Role- This is a proper Head Chef role with real ownership.
You’ll be trusted to:

• Lead the kitchen day-to-day and set the tone on and off the pass
• Deliver consistent, high-quality food across all services
• Take ownership of rostering, ordering, stock, suppliers, food cost and labour
• Use solid reporting systems (including Cooking the Books) to keep the kitchen on track
• Build a positive, professional kitchen culture where people want to stay and grow
• Work closely with venue management to keep the food aligned with the venue’s identity

You won’t be micromanaged — but there will be lots of support, so you also won’t be left on your own.

Who This Will Suit This role will suit a Head Chef (or very strong Senior Sous ready to step up) who:

• Has led busy pub or hotel kitchens before
• Is calm, organised, and steady under pressure
• Understands the numbers as well as the food
• Leads with respect and gets the best out of their team
• Cares about consistency, standards, and guest experience
• Is open to a sea-change lifestyle and becoming part of a local community

If you’re tired of short-term gigs, chaos, or being unsupported — this could be a very good move.

This is one of those roles where the right chef can really make it their own — and be appreciated for it.