Executive Chef: Lead Multi-Venue Culinary Strategy & Growth

Sycamore Group; Melbourne; On-site; AUD 180,000 - 240,000; Full time

Job summary

Sycamore Group in Melbourne is seeking an Executive Chef to lead culinary operations across a growing portfolio of cafes, delis and food destinations. You will influence strategic direction while staying connected to kitchens, teams and customers.

The role offers senior leadership, direct access to owners, opportunity to shape culinary strategy and kitchen culture, with room for creativity as the group expands.

Qualifications

• Demonstrated experience leading multiple kitchens or large, high-volume hospitality operations.
• Strong commercial acumen and a thorough understanding of food costs and profitability.
• A passion for mentoring, developing and retaining great people.
• Excellent organisational, communication and leadership skills.
• The ability to balance creativity with consistency and operational discipline.
• A hands-on, shoulder to shoulder approach and solutions-focused mindset.
• The ambition and capability to grow with an expanding business.

Responsibilities

• Lead food quality, consistency and execution across multiple venues.
• Drive menu development, innovation and seasonal food direction.
• Recruit, mentor and develop head chefs and kitchen leaders.
• Manage food costs, supplier relationships, purchasing and waste.
• Establish strong kitchen systems, operational standards and food safety practices.
• Support new venue openings, acquisitions and concept development.
• Build a scalable culinary leadership structure to support future growth.
• Work collaboratively with operations and senior leadership to improve commercial performance.

Skills

Kitchen leadership

Cost control

Mentoring

Leadership

Creativity

Hands-on

Growth mindset

Job description

Sycamore Group in Melbourne is seeking an Executive Chef to lead culinary operations across a growing portfolio of cafes, delis and food destinations. You will influence strategic direction while staying connected to kitchens, teams and customers.

The role offers senior leadership, direct access to owners, opportunity to shape culinary strategy and kitchen culture, with room for creativity as the group expands.