Kitchen Manager

Kitchen Manager / Sous Chef

Vegan Cafe | Restaurant | Events

$70,000 - $80,000 per annum  |  Full-Time  |  Multi-Venue Operation

Position Overview

We are seeking an experienced and driven Kitchen Manager / Sous Chef to lead operations across our vegan cafe, full-service restaurant, and events program. This hybrid role combines hands-on culinary leadership with day-to-day operational management, and is suited to a self-starter who leads with clarity, solves problems decisively, and brings out the best in the people around them. The ideal candidate is equally at home running service and managing the administrative demands of a multi-format kitchen operation.

Key Responsibilities

• Oversee day-to-day kitchen operations across the cafe, restaurant, and events program, ensuring consistent standards of quality, hygiene, and efficiency.
• Lead, mentor, and develop kitchen staff; build a team culture grounded in accountability, communication, and mutual respect.
• Manage rostering, labour allocation, and staffing across multiple service formats and event requirements.
• Assist with ordering, inventory control, and supplier relationships; monitor food cost and minimise waste without compromising quality.
• Identify and report operational issues quickly and calmly, applying sound judgement before escalating where necessary.
• Ensure full compliance with food safety regulations, HACCP requirements, and workplace health and safety standards.
• Maintain clear and timely communication with ownership and management on all operational matters.

Skills and Requirements

• Minimum 3 years experience in a kitchen leadership role, ideally across multiple service formats.
• Strong working knowledge of or genuine commitment to plant-based and vegan culinary practices.
• Exceptional interpersonal and communication skills — with kitchen staff, front-of-house teams, suppliers, and management alike.
• Demonstrated ability to assess situations quickly, identify root causes, and implement effective solutions under pressure.
• A proactive, initiative-driven work style — someone who identifies what needs doing and acts without waiting to be directed.
• Proven experience assisting with food cost, ordering, and stock control in a multi-format environment.
• High emotional intelligence; able to navigate team dynamics, resolve conflict constructively, and maintain morale under pressure.
• Food safety certification; experience with HACCP and workplace compliance obligations.

What We Are Looking For

The right candidate brings more than operational experience — they bring presence. They read a room, read a service, and make decisions that hold up. They communicate directly without being abrasive, lead by example without micromanaging, and take genuine ownership of outcomes. This is a role for someone who wants to build something, not just maintain it.

Remuneration

$70,000 - $80,000 per annum, commensurate with experience.

Full-time position. Roster includes cafe, restaurant, and event service shifts.