Job Opportunities API

Why join us? We're a global tech company, just not the kind you're picturing. Our almost 1,000-person team builds tools that make work better for the three billion frontline workers who keep the world moving. We've got big tech scale, without the sign-off layers or corporate theatre. Every permanent team member gets equity, so when we grow, you do too. This next chapter is about scaling smart, powered by AI, a clear vision and real ownership. Big tech impact, without the big tech ick. THE ROLE 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 WHAT YOU'LL NEED 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 i