Executive Chef: Lead Ultra-Luxury Resort Kitchens

The Ritz-Carlton Hotel Company, L.L.C.; Sydney; On-site; AUD 180,000 - 240,000; Full time

Job summary

The Ritz-Carlton Lodge Emirates Wolgan Valley is seeking an experienced culinary leader to oversee daily kitchen operations across all dining venues, including private events. You will mentor staff, drive premium food quality, and enforce safety and sustainability standards.

You will collaborate with the Director of Culinary on regional menus and cost controls while delivering extraordinary guest experiences in a ultra-luxury setting.

Qualifications

• High school diploma or GED; 6 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment.

Responsibilities

• Direct daily kitchen operations and lead culinary staff to ensure luxury standards.
• Report to the Director of Culinary and allocate resources to cover gaps as needed.
• Set performance standards, monitor execution, and provide guidance to subordinates.
• Maintain Gold Standards and promote integrity and exceptional guest experiences.
• Oversee purchasing, inventory control, and food cost optimization.
• Collaborate on seasonal menu development and farm-to-table concepts.
• Ensure strict food safety, sanitation, and allergy awareness across all venues.
• Mentor culinary associates and conduct performance reviews for managers.

Skills

Leadership

People management

Food safety

Quality standards

Budgeting

Communication

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Job description

The Ritz-Carlton Lodge Emirates Wolgan Valley is seeking an experienced culinary leader to oversee daily kitchen operations across all dining venues, including private events. You will mentor staff, drive premium food quality, and enforce safety and sustainability standards.

You will collaborate with the Director of Culinary on regional menus and cost controls while delivering extraordinary guest experiences in a ultra-luxury setting.