Chef de Cuisine - Banquets & Events Leader

RACV; Adelaide; On-site; AUD 110,000 - 140,000; Full time

Benefits offered by this job

Discounts on RACV products and resorts

On-site parking

Laundered uniform

Employee recognition and rewards

Ongoing training and career develop.

Job summary

RACV City Club in Melbourne is seeking a Chef de Cuisine to lead the Banquets Kitchen, shaping the culinary experience for thousands of guests across conferences, galas and premium events.

You will drive food quality, mentor a high-volume brigade, and partner with the Executive Chef to deliver exceptional service while managing labour, stock and cost controls.

This 7-day roster role offers a permanent full-time leadership opportunity with ongoing development and employee rewards.

Qualifications

• Certificate III in Commercial Cookery or equivalent.
• Strong leadership and the ability to motivate and develop kitchen teams.
• Sound financial acumen in labour, stock and food cost management.
• Excellent knowledge of food safety, HACCP and WHS practices.
• Experience leading large-scale functions, conferences or banquets.

Responsibilities

• Lead planning, preparation and execution of events and large functions.
• Develop and mentor a high-performing kitchen brigade.
• Manage labour, stock control and procurement to meet budgets.
• Drive menu innovation and process improvements.
• Maintain HACCP and safety compliance across kitchen operations.
• Collaborate with Events, F&B and other teams for seamless delivery.
• Ensure consistent presentation and service excellence.
• Contribute to the kitchen's strategic direction and continuous improvement.

Skills

Team leadership

HACCP knowledge

Food cost management

Stock control

Labour management

Menu development

Education

Certificate III in Commercial Cookery

Job description

RACV City Club in Melbourne is seeking a Chef de Cuisine to lead the Banquets Kitchen, shaping the culinary experience for thousands of guests across conferences, galas and premium events.

You will drive food quality, mentor a high-volume brigade, and partner with the Executive Chef to deliver exceptional service while managing labour, stock and cost controls.

This 7-day roster role offers a permanent full-time leadership opportunity with ongoing development and employee rewards.