Group Executive Chef

This is a senior leadership role responsible for overseeing kitchen operations, managing and developing a team of more than 60 staff, maintaining exceptional food quality and driving operational efficiency and profitability across a well-established Sydney-based hotel group comprising seven food and beverage outlets and producing in excess of 12,000 meals per week.

Key responsibilities

• Lead, manage and mentor a team of 60+ kitchen staff across seven outlets
• Oversee all aspects of kitchen operations, food preparation, presentation and service standards
• Develop and implement menus, maintain food quality and ensure consistency across all venues
• Manage food costs, labour budgets, stock control, purchasing and kitchen profitability
• Recruit, train, develop and retain high-performing kitchen teams
• Ensure compliance with food safety, workplace health and safety and relevant regulatory requirements
• Work closely with venue managers and senior management to achieve business objectives
• Identify opportunities to improve operational efficiency, staff performance and the overall customer dining experience

About you

• Proven experience as a Group Executive Chef, Executive Chef or in a comparable senior kitchen leadership role
• Demonstrated ability to lead, motivate and manage large, diverse kitchen teams
• Strong commercial acumen, with a sound understanding of food costs, labour management and operational budgets
• Excellent organisational, communication and people-management skills
• A hands-on leadership style, with the ability to maintain high standards while developing and empowering your team
• Experience in multi-venue hotel or hospitality operations will be highly regarded
• Experience with visa sponsorship and international recruitment processes would be an advantage