Head Chef

HEAD CHEF – FRIED BROTHERS

Employment: Full-TimeLocation: Fried Brothers – [Store Location]Reports to: Store Manager / Area Manager / Directors

About the Role

Fried Brothers is looking for an experienced and hands-on Head Chef to lead the kitchen operations at one of our locations.

The Head Chef will be responsible for the day-to-day running of the kitchen, ensuring food is consistently prepared to Fried Brothers standards while maintaining strong food safety, cleanliness, speed of service and cost control.

This is a hands-on position. We are looking for someone who can lead from the front, develop the kitchen team and take ownership of the performance of their kitchen.

Key Responsibilities

Kitchen Operations

• Take ownership of the day-to-day operation of the kitchen.
• Ensure the kitchen is organised, prepared and ready for service each day.
• Manage preparation, cooking and service during busy periods.
• Ensure orders are produced quickly, accurately and consistently.
• Maintain appropriate stock levels and ensure the kitchen is prepared for expected trade.
• Identify operational issues and work with management to resolve them.
• Ensure all kitchen equipment is used correctly and report maintenance issues promptly.

Food Quality & Consistency

• Ensure all food is prepared according to Fried Brothers recipes and procedures.
• Maintain consistent portion sizes, flavour, presentation and cooking standards.
• Regularly check the quality of chicken, burgers, fries, sauces and other menu items.
• Ensure frying oil, cooking temperatures and holding procedures are properly managed.
• Prevent incorrect or poor-quality food from being served to customers.
• Work with management to continuously improve food quality.

Team Leadership & Training

• Lead, supervise and motivate the kitchen team.
• Train new and existing employees on recipes, preparation and cooking procedures.
• Ensure employees understand their individual kitchen stations and responsibilities.
• Delegate tasks effectively during preparation and service.
• Develop stronger kitchen employees into supervisors and future leaders.
• Address poor performance, incorrect procedures and food-quality issues immediately.
• Create a professional, respectful and productive kitchen environment.

Attention to Detail

Attention to detail is important in this role, and we’re looking for someone who takes the time to understand what is expected of them.

When submitting your application, please include the word “CRISPY” somewhere in your application or cover letter. This lets us know you’ve taken the time to read the full job description.

Food Cost, Stock & Waste

• Maintain strong portion control.
• Monitor food wastage and identify opportunities to reduce unnecessary waste.
• Ensure ingredients are stored, rotated and used correctly.
• Follow FIFO procedures and monitor expiry dates.
• Assist with stocktakes and inventory management.
• Monitor preparation quantities to prevent overproduction.
• Work with management to achieve food-cost targets without compromising quality.

Food Safety & Cleanliness

• Maintain excellent food-safety and hygiene standards at all times.
• Ensure correct cooking, holding, cooling and storage temperatures are maintained.
• Ensure raw chicken is handled and stored safely.
• Prevent cross-contamination.
• Ensure kitchen cleaning procedures and schedules are completed.
• Maintain clean fryers, cooking equipment, preparation areas, coolrooms and storage areas.
• Ensure employees follow handwashing, glove and personal-hygiene requirements.
• Complete and maintain required food-safety records.

Product & Menu Development

• Provide feedback on existing menu items and kitchen procedures.
• Assist management with testing new menu items, sauces and products when required.
• Help determine the most efficient preparation and cooking procedures for new products.
• Provide practical feedback on how new products perform during actual service.

What We’re Looking For

The ideal candidate will:

• Have previous experience as a Head Chef, Kitchen Manager, Sous Chef or similar senior kitchen position.
• Have experience in a high-volume, fast-paced kitchen.
• Be confident leading and training a kitchen team.
• Have strong food-safety knowledge.
• Understand food costing, portion control, stock management and waste reduction.
• Be highly organised and capable of managing busy services.
• Be reliable, accountable and able to take ownership of their kitchen.
• Have strong communication and leadership skills.
• Be willing to work hands-on alongside the team.
• Have experience with fried chicken, burgers, QSR or high-volume casual dining — highly regarded.

Key Performance Expectations

The Head Chef will be accountable for:

• Food quality and consistency
• Kitchen speed and efficiency
• Food safety and cleanliness
• Kitchen staff performance and training
• Food wastage
• Portion control
• Stock management
• Kitchen organisation
• Preparation levels
• Customer complaints relating to food quality
• Overall kitchen standards

The Opportunity

This role is suited to someone who wants genuine ownership of a kitchen rather than simply working another chef position.

As Fried Brothers continues to grow, there will also be opportunities for strong performers to take on greater responsibility within the business.

Pay: $95,000.00 – $105,000.00 per year

Benefits:

• Free drinks
• Free food

Work Location: In person