Executive Chef - High-Volume Luxury Resort Kitchen Leader

Rydges Hotels & Resorts; Lovedale; On-site; AUD 140,000 - 180,000; Full time

Benefits offered by this job

Dining discounts across EVT hotels

Movie and entertainment perks

Seasonal perks at Thredbo

Rapid career growth across our network

Paid parental leave

Job summary

Rydges Resort Hunter Valley is seeking an Executive Chef to lead a dynamic kitchen operation. You will guide a culinary team of up to 65, oversee high-volume production across multiple outlets, and craft seasonal menus that balance quality with commercial goals.

The role demands strong leadership, formal cookery qualifications, and deep knowledge of food safety and WHS. Collaborate with F&B and front-of-house teams to deliver exceptional guest experiences.

Qualifications

• Experience as an Executive Chef or Head Chef in a high-volume hotel or resort.
• Formal culinary qualifications (Certificate III in Commercial Cookery or equivalent).
• Strong leadership and team development skills.
• Commercial acumen including budgeting, cost control and waste management.
• In-depth knowledge of food safety, allergen management and WHS.

Responsibilities

• Lead, inspire and develop a culinary team of up to 65 chefs, cooks and kitchen hands.
• Oversee high-volume, multi-outlet food production across restaurant, conferencing, weddings and events.
• Plan and deliver seasonal menus balancing quality, guest expectations and commercial outcomes.
• Own food cost, labour, portion and waste targets; manage purchasing and supplier relations.
• Uphold highest standards of food safety, allergen management, hygiene and kitchen safety.
• Partner with F&B Manager and front-of-house teams to deliver seamless service.

Skills

Executive Chef experience

Leadership

Budgeting

Food safety

WHS compliance

Flexibility

Education

Certificate III in Commercial Cookery

Job description

Rydges Resort Hunter Valley is seeking an Executive Chef to lead a dynamic kitchen operation. You will guide a culinary team of up to 65, oversee high-volume production across multiple outlets, and craft seasonal menus that balance quality with commercial goals.

The role demands strong leadership, formal cookery qualifications, and deep knowledge of food safety and WHS. Collaborate with F&B and front-of-house teams to deliver exceptional guest experiences.