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