Head Chef

1 week ago

Greater Melbourne Area, Australia Open Pantry Consulting Full time $80,000 - $120,000 per year

Entrecôte – Prahran, Melbourne

Full-time | Competitive salary + tips | Career-defining leadership opportunity

Open Pantry Co. is proud to partner with Entrecôte in the search for their next Head Chef.
This is a rare opportunity to lead the kitchen of one of Melbourne's most recognisable hospitality venues, a brand synonymous with refined Parisian charm, exceptional French cuisine, and memorable guest experiences.

About the Venue

Located in the heart of Prahran, Entrecôte has spent over a decade setting the standard for French brasserie-style dining in Australia. Known for its signature steak frites, caviar service, curated wine list, elegant events and timeless interiors, Entrecôte blends tradition with contemporary hospitality. The venue has built a loyal following and an experienced team that cares deeply about craft, culture, and consistency.

The Opportunity

We're seeking a passionate and capable Head Chef who can guide the kitchen team through the next chapter of this legacy. The successful candidate will lead day-to-day operations, mentor a stable BOH team, collaborate on menu development, and maintain high standards in quality, cost control, and compliance.

This is a full-time, on-site leadership role ideal for someone who thrives under pressure, values precision and hospitality, and brings a calm, organised presence to the pass.

Key Responsibilities

  • Lead and manage a well-resourced kitchen team across service, prep and functions
  • Ensure high standards in food quality, plating, consistency and hygiene
  • Collaborate with the Culinary Director on seasonal and à la carte menu development
  • Oversee all compliance, WHS, cost control, ordering, and stock management
  • Build positive working relationships across FOH and BOH teams
  • Foster a culture of care, accountability, and team development

About You

  • Trade-qualified head chef with at least 5 years in a senior kitchen role
  • Confident working with classical French cuisine, sauces, pastry, and plating
  • Demonstrated leadership experience with strong team-building ability
  • Excellent communication and time management under pressure
  • Well-versed in kitchen systems, compliance, COGs and supplier management
  • Calm, thoughtful and professional in your leadership approach

What's On Offer

  • A competitive salary + weekly share of tips
  • Structured support from an engaged Culinary Director and Executive team
  • A long-term, well-trained kitchen brigade already in place

  • Predictable rosters with consideration for work/life balance

  • Staff perks include:

  • Monthly recognition and annual team prizes
  • Membership in the Entrecôte Book Club
  • Generous dining discounts across all Caboodle Group venues
  • Access to mental health and well-being services
  • Support for continued growth and leadership development

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