Head Chef

About Us:

Bubba Gump Shrimp Co. is part of HBH Group — a Brisbane-based hospitality group operating a diverse portfolio of exciting venues. From neighbourhood favourites to destination hotspots, we create spaces where people come together to eat, drink, celebrate, and connect.

HBH Group is proud to be bringing Bubba Gump Shrimp Co. to Australia, introducing this iconic, globally recognised dining experience to local shores. Inspired by the classic film Forrest Gump, Bubba Gump Shrimp Co. is known for its fun, energetic atmosphere, southern-style hospitality, and a menu centred around premium seafood and bold flavours.

A rare and unique opportunity has become available for a qualified, highly experienced, and passionate Head Chef to join the team at Australia’s first highvolume, high-profile Bubba Gump Shrimp Co. theme Restaurant.

We offer a friendly and supportive work environment and are looking for passionate individuals to join our team and help us deliver memorable dining experiences full of energy, personality, and great food.

The Role:

Reporting to the Venue Manager and Head of Hospitality you will lead a large, dedicated kitchen team while overseeing all aspects of kitchen operations. From menu creation and costing to purchasing and roster management, you will play a key role in delivering high-quality food while maintaining strong cost control and performance outcomes. This role requires flexibility, with shifts across varied service periods.

Key Responsibilities and Skills:

 Kitchen Leadership & Culture

• Lead, inspire, and manage a large brigade (Sous Chefs, CDPs, Commis, Kitchen Hands)
• Set the tone for high-performance, fast-paced service standards
• Drive a positive, disciplined, and accountable kitchen culture
• Conduct daily briefings, service coordination, and post-service reviews
• Act as the key link between BOH and FOH leadership

The head chef is ultimately responsible for directing and coordinating all kitchen staff and operations

 High-Volume Service Execution

• Oversee consistent execution of high-volume service (fast ticket / docket times, multiple covers)
• Manage service flow across multiple sections (cold lada, hot, dessert, pass, prep, etc.)
• Ensure efficient prep systems, par levels, and station readiness
• Step onto the line or pass during peak periods to control service
• Maintain calm, decisive leadership under pressure

In high-volume kitchens, the role includes overseeing production and quality control at scale

 Food Quality, Brand & Consistency

• Ensure every dish meets brand specifications, portion control, and presentation standards
• Maintain absolute consistency across all services
• Conduct pass checks and final plate approvals
• Protect the integrity of a corporate/branded menu (e.g., Bubba Gump standards)

Head chefs are accountable for final dish quality and guest satisfaction

 Menu Execution & Development

• Write, cost, Implement and maintain menu specifications and recipes
• Contribute to seasonal specials, and local adaptation
• Ensure menu items are operationally efficient for high-volume output
• Manage allergen compliance and dietary requirements

 Labour Management & Rostering

• Build and manage rosters aligned to forecasted covers and sales
• Control labour costs while maintaining service standards
• Recruit, onboard, train, and develop kitchen staff
• Manage performance, and succession planning

 Cost Control & Financial Accountability

• Manage food cost %, wastage, and portion control
• Conduct regular stocktakes and variance analysis
• Work with suppliers to control pricing and maintain margins
• Align kitchen operations with budget and profitability targets

 Inventory, Ordering & Supply Chain

• Oversee ordering, receiving, and storage of all kitchen goods
• Maintain accurate inventory systems and par levels
• Ensure product quality and supplier compliance
• Prevent shortages during peak trade periods

Managing inventory and supplier relationships is a key operational responsibility

 Food Safety, Compliance & Standards

• Ensure full compliance with Food Standards Australia New Zealand (FSANZ) requirements
• Maintain HACCP-based food safety systems
• Enforce hygiene, cleaning schedules, and safe food handling
• Prepare for audits and council inspections

Ensuring hygiene and safety compliance is a core responsibility of the role

 Training, Development & Systems

• Develop structured training programs and SOPs
• Ensure all staff are trained in recipes, specs, and service flow
• Build bench strength for a high-turnover, high-volume environment
• Coach team leaders (Sous Chefs) to run shifts independently

 Operational Systems & Efficiency

• Design and maintain prep lists, par levels, and kitchen systems
• Optimise kitchen layout and workflow for speed and consistency
• Implement systems for high turnover, quick table turns
• Use data (sales mix, covers, KPIs) to adjust operations

 Guest Experience & Brand Reputation

• Ensure food delivery supports a premium guest experience despite volume
• Handle escalations or complaints relating to food quality
• Collaborate with FOH on service timing and guest satisfaction
• Represent the brand in a high-profile opening environment

 Pre-Opening & Opening Phase (Specific to Your Scenario)

• Lead kitchen setup: equipment, layout, supplier onboarding
• Recruit and build the opening team
• Develop SOPs, prep systems, and training manuals
• Execute soft openings and refine operations before launch
• Deliver a flawless, high-profile opening

 Requirements:

• Certificate IV in Commercial Cookery or equivalent
• Minimum 5-year post apprenticeship experience in a high volume, high profile full table service / a la carte environment
• Passionate about food and customer experience
• Must have previously held a Head Chef or Exec. Sous Chef position
• Natural leader, capable of guiding, motivating, and developing a dedicated, passionate team
• Positive, “can-do” attitude

What we offer:

• A unique opportunity to play a key role in a high profile, high volume strong brand recognised venue
• Strong career opportunity
• Competitive salary based on experience.
• A fun, supportive, and passionate work environment.
• Staff discounts and perks.
• The chance to be part of a growing and innovative hospitality group
• Team socials and activities
• Salary sacrifice options

If you think this role may be suitable for you, please submit a cover letter outlining your experience along with your resume at your earliest convenience. If you have further questions about the role, please email torsten@hbhgroup.info