Sobre este puesto de Head Chef en Safetyculture

Safetyculture · Presencial · Sydney

Why join us?

We’re a global tech company, just not the kind you’re picturing.

Sure, we’ve got catered lunches, team events, cool merch, and yes... dogs in the office. But that’s not why people join.

Our team of nearly a thousand people wakes up every day to make our product and our customers’ lives better. At SafetyCulture, you’ll hear “yes, let’s give it a shot” more often than “that’s not how we do things here.”

People join because we’re building tools that make work better for the 3 billion people who keep the world moving - factory floor operators, baggage handlers, truck drivers, servers, store assistants. The ones who make things happen. We’ve got the scale and innovation you’d expect from big tech. The difference? No endless layers of sign-off. No corporate theatre. Just smart, experienced people solving real problems fast .

The scale is big. But the ownership’s personal. Every full-time team member gets equity - real skin in the game. When we grow, you do too. We’re not perfect, no company is. But this next chapter of our growth is about scaling with intelligence, not just size - fueled by operational maturity, a clear vision, and a strong focus on AI.

This is big tech impact, without the big tech ick. If that excites you more than it scares you, you’ll fit right in.

This role exists to lead the food and beverage experience for SafetyCulture’s Sydney office by delivering high-quality dining for up to 400 employees daily. We’re looking to reinvent the way we do things, so this is an exciting opportunity to co-create and deliver a new food and beverage (F&B) program.

Key Responsibilities:

Menu planning and execution — designing and delivering daily menus for staff dining (100–400+ covers) that balance variety, nutrition, quality, and cost

Kitchen operations management — overseeing day-to-day running of the kitchen, ensuring consistent food quality, presentation, and timely service

Team leadership — hiring, training, rostering, and managing a team of four kitchen staff

Budget ownership — owning and managing the food operation budget, controlling costs and wastage against targets

Beverage program management — owning and building a comprehensive beverage stocktaking program, managing all drink ordering and inventory, and organising seasonal tastings to refresh and elevate the drinks offering

Employee satisfaction tracking — implementing and maintaining a system to measure and monitor dining employee satisfaction, using the insights to inform improvements to service, culture, and the F&B experience

Supplier and vendor management — sourcing ingredients, negotiating with suppliers, and managing deliveries and stock

Food safety and compliance — ensuring the kitchen meets food safety, hygiene, and Work Health and Safety (WHS) standards

F&B program development — co-creating and leading implementation of the new F&B program, partnering closely with the Director, Workplace Experience & Community

Event and catering support — planning and executing catering for internal events, meetings, and offsites in addition to daily service, while catering to diverse dietary requirements

Required Skills & Experience

Technical Skills

Proven ability to plan and execute high quality, nutritious and interesting meals at scale

Full ownership of a food operation budget — cost control, wastage management, and forecasting

Experience managing supplier and vendor relationships, including sourcing, negotiating, and quality assurance

Strong food safety, hygiene, and WHS compliance knowledge in a commercial kitchen

Capability to translate a strategic F&B concept into a fully operational program — from co-design through to day-to-day execution

Experience leading, developing, and rostering a kitchen team

Behavioural Skills

Treats employees as customers — proactively seeks feedback on food quality and variety and adapts the offering rather than defaulting to what’s easiest to produce

Brings ideas and pushes for a bigger, better food program rather than defaulting to the status quo; makes confident calls within their ownership areas without waiting to be told

Operates as a genuine co-creation partner on the F&B program — contributes ideas and pushback, not just execution

Direct and transparent with the team and stakeholders about budget, quality, or supply issues rather than letting them surface late

Comfortable shaping a new, still-forming program from a loose brief rather than needing everything defined upfront

AI Skills

Uses AI to assist with menu and recipe planning, inventory and demand forecasting, and analysing employee feedback on the food program

Minimum proficiency: comfortable using AI tools day-to-day to inform decisions, even without a technical background

We’re committed to building inclusive teams and cultivating a sense of belonging so our people can bring their whole authentic selves to work each day. We seek to make reasonable adjustments throughout our recruitment process to create an even playing field for all candidates. Thanks to the tireless efforts of the entire SafetyCulture team we’ve built an incredible culture which has seen us recognised as a Best Place to Work in Australia, the US and the UK .

Even if you don't meet every requirement listed in the ad, please consider applying for this role. We prioritise inclusion and value individuals with potential over a checklist of qualifications. Don't rule yourself out, hit that apply button if this job resonates with you.

You can find out more about life at SafetyCulture via Youtube, Twitter, Instagram and LinkedIn.

To all recruitment agencies, we do not accept resumes or partnership opportunities. Please do not forward resumes to SafetyCulture or any of our employees. We are not responsible for any fees associated with unsolicited resumes.

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Sobre este puesto de Head Chef en Safetyculture

Key Responsibilities:

Required Skills & Experience

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