Head Chef, Fire led Dining, to $130k+S+ Relocation,, Adelaide, Premium Hospo Grp

                    "Relocation to Adelaide"

About the Opportunity
Some kitchens are built around equipment. This one is built around fire.
A premium hospitality group is preparing to unveil one of its most exciting dining concepts to date. Designed around the theatre, simplicity and craftsmanship of live fire cooking, this intimate yet highly influential venue will showcase the raw connection between exceptional produce and flame.

With a substantial investment behind the concept, a highly experienced leadership team and a commitment to quality over shortcuts, this is an opportunity for a chef who sees cooking as a craft rather than a process.
This is not a volume-driven operation.

It's a venue where guests come for the experience, the atmosphere and the food that can only be achieved through wood, charcoal, smoke and fire.

The Role
As a Head Chef, you'll take ownership of a kitchen built around live fire techniques and premium produce.

Working alongside an experienced leadership team, you'll help shape menus, systems, culture and standards while building a team that shares your passion for genuine hospitality and exceptional food.

You'll be responsible for:

• Leading daily kitchen operations and service standards
• Designing and evolving menus centred around live fire cooking
• Managing food costs, labour and kitchen performance
• Recruiting, training and mentoring a high-performing culinary team
• Maintaining exceptional food quality and consistency
• Working closely with senior leadership on business performance and growth
• Creating a culture built on accountability, development and respect
• Driving innovation while remaining true to the venue's culinary identity

About You
We're looking for a chef who genuinely understands the relationship between fire, produce and flavour.
You may have experience in wood-fired restaurants, charcoal-focused kitchens, open-fire concepts, premium steakhouses or produce-led dining venues where cooking over flame was central to the guest experience.

You'll likely bring:

• Previous experience as a Head Chef or Senior Sous Chef in a premium environment
• Strong knowledge of wood-fired, charcoal or open-fire cooking techniques
• A genuine passion for seasonal produce and ingredient-led menus
• Proven leadership experience building and developing kitchen teams
• Commercial understanding across labour, food costs and kitchen operations
• High standards without ego
• The ability to inspire, coach and lead from the front

Most importantly, you'll be someone who still loves being in the kitchen.
Someone who gets excited by great produce.
Someone who understands that the best food often comes from mastering the fundamentals rather than overcomplicating them.

What's On Offer

• $110,000 - $130,000 + Super
• Opportunity to lead a highly anticipated premium dining concept
• Significant autonomy and creative input
• Long-term career growth within an expanding hospitality group
• Strong support from experienced operators and industry leaders
• Work with quality produce, premium equipment and a purpose-built kitchen
• The chance to build something special from the ground up

Why This Role?
Opportunities like this don't come around often.
This is a chance to take the lead in a venue where fire isn't a feature—it's the foundation. You'll have the freedom to create, the support to succeed, and the opportunity to leave your mark on a concept built around craftsmanship, quality and genuine hospitality.
If you're a chef who thrives on cooking with fire, leading great people and creating memorable dining experiences, we'd love to hear from you.