Head Chef
2 days ago
The Role - Head Chef – Rick Stein at Coogee Beach | Opening November 2025
Celebrated British Chef Rick Stein is bringing his renowned philosophy of "fresh seafood, simply prepared" to Sydney's Eastern Suburbs, with the launch of his Australian flagship restaurant at the newly renovated Intercontinental Coogee Beach.
Set to open in November 2025, this stunning 224-seat venue will showcase the very best of Australian seafood, prepared with Rick's signature British flair. From Mahi Mahi caught off Nelson Bay, to Stockton Pipis from Port Stephens, and line-caught Mackerel from Ulladulla, the menu will celebrate coastal produce with dishes like Stein's famous Singapore Chilli Crab and traditional British fish and chips with mushy peas and hand-cut chips.
We are now seeking a visionary Head Chef to lead this exciting culinary venture - Join one of the most anticipated restaurant openings of the year
As Head Chef, you will be the driving force behind the kitchen, reporting directly to the Area General Manager of Restaurants and Bars. You will oversee all aspects of kitchen operations, from menu execution and team leadership to supplier relationships and quality control.
This is a rare opportunity to play a pivotal role in shaping the culinary identity of a high-profile opening, working alongside a globally respected brand and a passionate hospitality team.
The role and key duties;
- Lead by example to ensure the overall guest experience exceeds expectations;
- Coach and mentor all of the culinary team in order to provide a quality and profitable dining experience that is in line with the vision of the restaurant;
- Foster a positive and collaborative work environment. Provide direction and support to ensure consistent food quality and presentation.
- Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety standards. Manage inventory, order supplies, and maintain kitchen equipment.
- Execute high-quality menus that reflect the Rick Steins unique blend of heritage and modern cuisine, catering to diverse guest preferences and dietary requirements.
- Be a key role in enhancing the overall F&B journey and experience for our guests;
- Manage the kitchen budget, control costs, and optimise profitability while maintaining high standards of food quality and service;
- Deliver on efficiency, budgets and product delivery standards;
- Drive continuous improvements that support profit and reputation growth;
- Be a key member of the management team and work closely with the Area General Manager of Restaurants and Bars to ensure the overall success of your team and the restaurant.
Essential criteria required to be considered;
- Minimum of 3-5 years experience as a Head Chef in an a la carte, high end dining environment;
- Must be a hands-on leader who is commitment to leading from the front;
- Experience in leading and motivating a high performing kitchen team with a commitment to their training and development;
- A solid knowledge of the current local market and trends;
- Passionate about using locally and ethically sourced produce and ingredients;
- A strong level of financial acumen associated with budget preparation and cost of goods/stocktaking
- Excellent communication and organisational skills.
To apply online please click on the apply button
For a confidential discussion please reach out to Emma Martin our Director of Talent Acquisition on
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