About the role
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. \n 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