Executive Chef — High-Volume Banqueting & Resort Dining

Novotel; Sunshine Coast Regional; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

Accommodation discounts

F&B discounts

Training platform (LearnYourWay)

Service anniversaries recognition

Job summary

Novotel Sunshine Coast Resort in Australia is seeking an inspirational Executive Chef to lead a diverse culinary operation during a $20 million refurbishment. With 370+ rooms, resort-style facilities and a premier convention venue, you’ll manage high-volume conference, banqueting and à la carte dining across multiple settings.

The role centers on shaping our culinary vision at SOLA Restaurant, driving menu innovation, ensuring safety and brand standards, and developing talent to deliver

Qualifications

• Proven experience as an Executive Chef.
• Strong experience in hotel kitchens, high-volume banqueting and à la carte dining.
• A passion for menu development, culinary creativity and consistency.
• Exceptional leadership skills and the ability to motivate and develop teams.
• Strong commercial acumen, including food cost control and labour management.
• Hands-on approach, positive attitude and commitment to excellence.

Responsibilities

• Lead, inspire and develop a large culinary and stewarding team.
• Oversee high-volume conference, banqueting and à la carte operations.
• Drive menu innovation, food quality and exceptional presentation.
• Manage food costs, labour, rostering and budgets to achieve commercial targets.
• Maintain the highest standards of food safety, workplace health and safety, and brand compliance.
• Partner with Sales and Events to deliver outstanding guest experiences.
• Contribute to the evolution of our culinary offering throughout our hotel and conference services

Skills

Executive Chef experience

High-volume banqueting

Menu development

Leadership

Food cost control

Team development

Job description

Novotel Sunshine Coast Resort in Australia is seeking an inspirational Executive Chef to lead a diverse culinary operation during a $20 million refurbishment. With 370+ rooms, resort-style facilities and a premier convention venue, you’ll manage high-volume conference, banqueting and à la carte dining across multiple settings.

The role centers on shaping our culinary vision at SOLA Restaurant, driving menu innovation, ensuring safety and brand standards, and developing talent to deliver