Chef
Accredited Employer · Sydney NSW · Full-time
Salary: Discussed at interview
Job description
An established hospitality group is seeking a senior culinary professional ready to take their leadership experience into a broader, multi-venue environment. The position carries responsibility across seven food and beverage outlets, supported by a kitchen workforce of more than 60 staff and weekly production exceeding 12,000 meals. The focus is on building consistent kitchen performance while developing people, controlling costs and maintaining strong food standards across the group. This opportunity is suited to a chef whose career history demonstrates progression into senior leadership, with the ability to manage complex operations and make sound decisions across people, quality and commercial performance. Your professional background should be supported by verifiable employment history and evidence of the responsibilities you have previously held.
Key responsibilities
- Provide culinary leadership across seven food and beverage outlets
- Manage and develop a kitchen team exceeding 60 employees
- Oversee daily kitchen production, preparation, presentation and service
- Drive consistent food standards across all operating venues
- Create and implement menus aligned with operational and commercial requirements
- Manage food costs, labour budgets, purchasing and stock control
- Monitor kitchen financial performance and support profitability objectives
- Recruit, train and retain skilled kitchen professionals
- Develop team capability through coaching, mentoring and performance management
- Implement processes that improve kitchen efficiency and productivity
- Ensure food safety, workplace health and safety and regulatory compliance
- Work alongside venue managers and senior management to achieve business objectives
- Monitor operational standards and introduce improvements where required
- Support a consistent and positive customer dining experience across the group
Requirements
- Proven experience as a Group Executive Chef, Executive Chef or comparable senior kitchen leader
- Demonstrated career progression into senior kitchen management
- Experience leading large and diverse culinary teams
- Strong background in high-volume hospitality or hotel operations
- Knowledge of food costing, labour budgets, purchasing and inventory management
- Demonstrated understanding of commercial kitchen operations and profitability
- Experience with menu development and quality control
- Proven ability to recruit, train, mentor and manage kitchen staff
- Strong communication, organisation and leadership skills
- Ability to lead strategically while maintaining a hands-on management approach
- Multi-venue hospitality experience is highly regarded
- Understanding of food safety, workplace health and safety and regulatory requirements
- International recruitment or visa sponsorship experience is advantageous
- Ability to provide verifiable evidence of relevant qualifications, employment history and senior-level responsibilities
- Sponsorship available for eligible candidates
Visa sponsorship: Accredited Employer Sponsorship provided.
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