Head Chef – Busy restaurant, great team & work-life balance

Head Chef – Busy restaurant, great team & work-life balance

Venue: Henry and the Fox – Modern Australian Dining & Events
Location: Melbourne CBD
Employment Type: Annualised Salary
Roster: Monday to Friday with occasional special events on weekends

Role Overview

Henry and the Fox is seeking an experienced Head Chef to lead the kitchen of our established Melbourne CBD restaurant and events venue.

This is a rare senior kitchen leadership opportunity offering strong work-life balance, an established long-term team, and a regular Monday to Friday trade base. Some weekend work will be required, with a focus on fun food and wine masterclasses, seasonal events and other engaging hospitality experiences.

The role suits a hands‑on chef with a genuine passion for food, leadership and continuous improvement. You will be responsible for leading day‑to‑day kitchen operations while working closely with the former Head Chef and Operations Manager on menu development, weekly specials, seasonal updates and event menus.

Henry and the Fox focuses on modern European and Australian cuisine, with a mix of corporate dining, private events, long lunches, food and wine experiences, and engaging masterclasses.

This is an ideal role for a senior chef looking for ownership, structure, creativity and balance, without the regular late‑night and weekend demands of a traditional restaurant roster. It would suit someone who enjoys leading a team, staying hands‑on in the kitchen, and continuing to learn, develop and contribute ideas.

Key Responsibilities

Kitchen Leadership & Operations

• Lead all kitchen operations across restaurant service, private dining, functions and events

• Take full ownership of menu execution, food quality and presentation standards

• Maintain and enforce food safety, hygiene and compliance standards

• Hold current Food Safety Supervisor certification

• Drive efficient prep systems, workflow and service execution

• Ensure consistency across day‑to‑day service, corporate dining and high‑volume events

• Collaborate with senior management on menu development, seasonal updates and event menus

People Management

• Lead, mentor and develop a diverse kitchen team

• Build a positive, professional and accountable kitchen culture

• Manage rosters in line with business needs, wage targets and event requirements

• Provide clear direction, performance feedback and coaching

• Lead recruitment, onboarding and ongoing training initiatives

• Foster teamwork, consistency and continuous improvement

• Support succession planning and skill development within the kitchen team

Cost & Performance Control

• Take responsibility for food cost control, portion management and wastage reduction

• Oversee menu costing, recipe adherence and margin performance

• Monitor wage performance and productivity targets

• Manage stock control, ordering and supplier relationships

• Identify opportunities to improve operational efficiency and profitability

• Maintain strong commercial discipline while protecting food quality and guest experience

Events & Experiences

• Lead the culinary execution of private events, group dining, corporate functions and special events

• Oversee food delivery for wine lunches, long lunches, masterclasses and seasonal dining experiences

• Adapt kitchen operations to suit varying event formats, menus and guest numbers

• Work closely with the events and front‑of‑house teams to ensure seamless delivery

• Contribute to menu planning for bespoke functions and premium event experiences

• Maintain Henry and the Fox’s reputation for reliable, polished and well‑executed events

Skills & Experience Required

• Minimum 5–7 years’ experience in professional kitchens, including senior leadership roles

• Previous experience as a Head Chef, Executive Sous Chef or Senior Sous Chef in a high‑volume restaurant, hotel, events or premium casual dining environment

• Strong background in modern Australian, European‑influenced or contemporary restaurant cuisine

• Proven ability to lead, train and develop kitchen teams

• Strong understanding of menu costing, food margins, wage control and kitchen profitability

• Experience delivering private events, corporate functions and set‑menu dining

• Strong English communication skills

• High level of computer literacy and confidence using kitchen systems

• Calm, organised and solutions‑focused under pressure

• Certificate III/IV in Commercial Cookery required

• Food Safety Supervisor certification required

Highly Regarded

• Experience with corporate dining, long lunches, wine dinners or premium event menus

• Strong supplier relationships and seasonal menu development experience

• Ability to balance restaurant service with high‑volume event execution

• A leadership style that is firm, fair, consistent and team‑focused

About Henry and the Fox

Henry and the Fox is a modern Australian restaurant and events venue located in the heart of Melbourne’s CBD. The venue caters to a mix of weekday restaurant trade, corporate dining, private functions, long lunches and special events.

With a strong Monday to Friday trade base and a focus on professional, well‑executed hospitality, Henry and the Fox offers a structured environment for a senior chef who wants to lead with consistency, creativity and commercial control.

The Opportunity

This is an excellent opportunity for an experienced Head Chef or senior kitchen leader who wants to take ownership of a respected CBD venue while maintaining a more balanced weekly roster.

The successful candidate will play a key role in shaping the food direction, strengthening kitchen systems, developing the team and delivering consistent outcomes across both restaurant service and events.

Monday to Friday Head Chef roles are rare in hospitality. This role offers senior responsibility, creative input and genuine leadership without the usual weekend‑heavy roster.

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