Executive Chef: Lead Resort Kitchens & Growth

EVT Limited

Lovedale

Vor Ort

AUD 120.000 - 180.000

Vollzeit

vor 32 Stunden
Sei unter den ersten Bewerbenden

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

Schaffe es an den ATS-Filtern vorbei

Benefits dieser Stelle

Dining discounts
Movie tickets
Seasonal perks at Thredbo
Career growth
Paid parental leave

Zusammenfassung

EVT Limited is seeking an Executive Chef for Rydges Resort Hunter Valley in Lovedale. You will lead a high-volume kitchen operation across dining, conferences and events, shaping seasonal menus and ensuring quality, cost control and food safety.

The role demands formal culinary qualifications, strong leadership and the ability to manage a brigade of up to 65. Weekend and peak-period coverage required. A rewarding path in EVT's hotel and entertainment network awaits.

Qualifikationen

  • Proven experience as an Executive Chef or Head Chef in a high-volume hotel, resort or large-scale events operation
  • Formal culinary qualifications (e.g. Certificate III in Commercial Cookery or equivalent)
  • Strong leadership skills with a track record of building and developing multi-level kitchen brigades

Aufgaben

  • Lead, inspire and develop a culinary team of up to 65 chefs, cooks and kitchen hands across every outlet
  • Oversee high-volume, multi-stream food production across dining, conferencing, weddings and major functions
  • Plan and deliver seasonal menus that balance quality, guest expectations and commercial outcomes
  • Own food cost, labour, portion and waste targets, managing purchasing, stock control and supplier relationships
  • Uphold the highest standards of food safety, allergen management, hygiene and kitchen safety
  • Partner closely with the F&B Manager, outlet supervisors and front-of-house teams to deliver seamless service

Jobbeschreibung

EVT Limited is seeking an Executive Chef for Rydges Resort Hunter Valley in Lovedale. You will lead a high-volume kitchen operation across dining, conferences and events, shaping seasonal menus and ensuring quality, cost control and food safety.

The role demands formal culinary qualifications, strong leadership and the ability to manage a brigade of up to 65. Weekend and peak-period coverage required. A rewarding path in EVT's hotel and entertainment network awaits.

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