Chef

Hospitality · Sydney NSW, Australia · Full-Time · $80,000/yr

Executive-level chefs seeking a role with real breadth should consider this opportunity with a well-established Sydney hospitality group. The brief spans seven food and beverage outlets, a kitchen workforce numbering more than 60 and weekly output above 12,000 meals.

Success here depends on leadership as much as craft. The group is looking for someone whose track record shows people leadership, commercially minded decisions, firm operational control and dependable delivery across several venues. A genuine background in senior kitchen roles is expected, supported by employment and career records that can be verified.

Key Responsibilities

Take strategic charge of the kitchens in all seven food and beverage outlets
Head a brigade of over 60 kitchen staff, providing supervision and development
Protect the quality, presentation and service consistency of food at each venue
Shape new menus and manage their introduction across the group's operations
Govern food costs, labour spend, purchasing and stock, tracking budgets with profitability in mind
Hire and nurture culinary talent from junior to senior ranks
Design kitchen systems, procedures and performance benchmarks that deliver
Supervise compliance with food safety, workplace health and safety and regulatory obligations
Align with venue managers and the senior leadership team on operational goals
Pinpoint practical gains in productivity, workflow and cost control
Keep standards high in a large, high-tempo environment and nurture an accountable, positive team culture

Requirements & Eligibility

Proven experience in a Group Executive Chef, Executive Chef or equivalent senior culinary position
A demonstrated track record overseeing big kitchen brigades, complex operations and high-volume food production
Expertise in food costing, budgeting, labour control and purchasing
Commercial acumen around kitchen profitability, demonstrated in practice
Background in menu creation and in keeping food standards consistent
Proven record recruiting, training, mentoring and retaining kitchen staff
Well-developed organisational, communication and people-management capabilities
Capacity to think and lead strategically yet step in hands-on when required
Multi-venue hotel or hospitality experience is highly regarded
Working knowledge of food safety, workplace health and safety and regulatory requirements
International recruitment or sponsorship experience is advantageous
Verifiable evidence of relevant employment experience and senior responsibilities, with sponsorship available for eligible candidates

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