Head Chef

Head Chef · Republic Economica

Full-time · South Yarra

 

About us

Republic Economica is South Yarra’s recession saviour. $9 pasta, $9 negronis, DJs every night, and lines out the door Thursday to Saturday. We’re part of Welcommé Group - a Melbourne hospitality group built around one idea: welcome anyone, as you are.

 

We run hard, we run at volume, and we hold the standard. We’re looking for a Head Chef who does all three without blinking.

 

The role

This is not a sous chef stepping sideways. This is the person who owns the Republic Economica kitchen.

 

The food program is built for volume: $9 pasta, consistent quality, every service from Thursday lunch to Saturday late-night close. The Head Chef’s job is to build and lead the kitchen that makes that possible - on cost, on standard, and every night of the week. You’ll work alongside our Restaurant Manager and Bar Manager as part of the BOH/FOH leadership trio, reporting directly to the Venue Manager.

 

What you’ll be doing

Running the kitchen

•     Own the pass from first ticket to last - every plate meets the Republic Economica standard before it leaves the kitchen

•     Run pre-service kitchen briefings - daily specials, 86s, prep priorities, three goals for the service

•     Manage mise en place, station set-up, and kitchen flow across every trade period

•     Coordinate with the Restaurant Manager on service rhythm, 86 calls, and FOH-kitchen communication

 

Owning the food program

•     Hold the Republic Economica recipe spec on every dish - consistency is the product

•     Propose seasonal specials and menu updates to the Venue Manager for sign-off - every change is costed first

•     Deliver the food program for functions and events - no event arrives at the kitchen unbriefed

 

Leading the kitchen team

•     Build, lead, and retain a kitchen team that can operate to standard with or without you on the pass

•     Onboard and train new kitchen team members - induct to venue, train to spec, sign off before independent operation

•     Develop the Sous Chef as the kitchen’s deputy

•     Roster to forecast - manage to the wage budget and flag risks early

 

Managing cost and compliance

•     Hold food COGS at or below target - portion discipline, waste management, and ordering accuracy are your levers

•     Manage all food ordering, par levels, supplier relationships, and invoice entry

•     Maintain the Food Safety Program at all times - temperature logs, cleaning schedules, allergen controls

•     Hold Food Safety Supervisor certification and ensure kitchen team hold required qualifications

 

What we’re looking for

•     Proven Head Chef or senior BOH management experience in a high-volume venue

•     A strong pass manager - calm under volume, consistent on standard

•     Commercially literate - you understand food COGS%, portion control, and what moves them

•     A team builder who develops kitchen culture and retains good people

•     Food Safety Supervisor (Vic) or equivalent qualification

•     Availability for Friday and Saturday late-night services - this is a core expectation of the role

 

What we offer

•     A genuine Head Chef role with full ownership of the kitchen program

•     A venue with real energy - high volume, loyal following, strong identity

•     A tight FOH/BOH leadership team and a group that invests in its people

•     The backing of Welcommé Group - a growing Melbourne hospitality operator

 

How to apply

Apply via SEEK with your CV and a brief cover note on your kitchen management experience. We’ll be in touch.