Head Chef

SUSHI GREEN

sushi green is a 24-seat high-end sushi bar redefining what japanese dining looks like in sydney. nestled on enmore road, we serve vibrant, plant-powered sushi.

every dish celebrates the best seasonal Australian produce, crafted with precision, creativity, and a deep respect for traditional japanese technique.

our restaurant is completely animal free, cruelty free, mercury-free, seed-oil free, and is powered by solar energy.

what we're about

we're reimagining sushi for a new era — clean, green, and deeply flavourful. everything we do starts with intention: nourishing food, ethical sourcing, and a commitment to health and sustainability. we're obsessed with detail, seasonality, and creating food that makes people feel good — inside and out. sushi green is a place where flavour meets purpose, and where innovation never loses touch with tradition.

why we want you

we're building a small, passionate team to bring this vision to life. we want people who care — about craft, about connection, and about doing things properly. whether you're behind the sushi bar or welcoming guests, you'll be part of an intimate, high-performance team that values creativity, professionalism, and genuine hospitality. if you believe in conscious dining and love being part of something forward-thinking, sushi green is where you belong

The role

The Head Chef is responsible for overseeing all aspects of kitchen operations, including menu development, food preparation, inventory management, staff supervision, and ensuring the highest quality of culinary standards for sushi green. The Head Chef leads the culinary team with a focus on creativity, efficiency, and excellence in food presentation and safety.

Key Responsibilities:

• Menu Planning & Development.
• Design and implement menus that reflect the restaurant's brand and customer preferences.
• Innovate seasonal or specialty menus and dishes.
• Ensure consistency in taste, presentation, and quality.

Kitchen Management:

• Supervise and coordinate the activities of all kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Schedule shifts and delegate tasks for optimal kitchen performance.
• Conduct regular kitchen inspections and enforce health and safety standards.

Food Preparation & Quality Control:

• Ensure that dishes are prepared to the highest standards of quality and consistency.
• Monitor portion and waste control to manage food costs effectively.

Inventory & Budgeting:

• Oversee the ordering, receiving, and storage of kitchen supplies.
• Monitor food and labor costs to meet budgetary targets.
• Minimise waste and ensure optimal use of resources.

Staff Training & Leadership:

• Train new and existing kitchen staff on food preparation, presentation, and safety protocols.
• Foster a positive, productive working environment that promotes teamwork and development.

Compliance & Safety:

• Maintain compliance with food safety regulations
• Ensure cleanliness and organization of all kitchen areas.
• Address any issues related to food quality or safety promptly.

Qualifications:

• Proven experience as a Head Chef.
• Culinary degree or relevant professional certification preferred.
• Strong leadership and organisational skills.
• Thorough knowledge of food preparation techniques and safety standards.
• Ability to work under pressure and manage multiple tasks efficiently.
• Excellent communication and interpersonal skills.

Working Conditions:

• Fast-paced kitchen environment.
• May require working evenings, weekends, and holidays.
• Physically demanding – standing for long periods, lifting heavy items.

Job Type: Full-time

Pay: $76,515.00 – $95,000.00 per year

Benefits:

• Employee discount
• Professional development assistance
• Visa sponsorship

Work Authorisation:

• Australia (Required)

Work Location: In person

Expected Start Date: 24/11/2025