Executive Chef — Pre-Opening Gastropub Leader

Flagstaff Gardens Hotel; Melbourne; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

Dining discount

Movie tickets

Seasonal perks

Career growth

Parental leave

Pre-opening team

Job summary

Rydges Flagstaff Gardens Melbourne is seeking an ambitious Executive Chef to lead culinary operations for our new gastropub as part of a pre-opening team. You will shape menus, kitchen setup and service standards to deliver EVT's high-quality experience.

Reporting to the General Manager, you will own the kitchen P&L, mentor a talented team, recruit and train, ensure food safety, and drive menu innovation aligned with market trends.

Qualifications

• Minimum 2 years' experience as a Head Chef or in a comparable senior leadership role.
• Experience leading culinary teams within gastropub, bistro, premium casual dining or hotel environments.
• Strong financial management skills, including P&L accountability, budgeting and cost control.

Responsibilities

• Lead culinary operations across the new gastropub, conferences and events, in-room dining and private dining, ensuring consistent quality and service readiness.
• Partner with the General Manager and Area Executive Chef to shape and launch the new restaurant concept, including menu design and kitchen setup.
• Develop innovative menus that align with market trends and EVT standards.
• Own the kitchen P&L, manage budgets, food and labour costs, purchasing and stock control.
• Lead, mentor and develop a high performing culinary team, including recruitment, rostering and training.
• Uphold food safety, hygiene and WHS standards, and respond professionally to guest feedback.

Skills

Leadership

Menu development

P&L management

Food cost control

Food safety leadership

Communication

Job description

Rydges Flagstaff Gardens Melbourne is seeking an ambitious Executive Chef to lead culinary operations for our new gastropub as part of a pre-opening team. You will shape menus, kitchen setup and service standards to deliver EVT's high-quality experience.

Reporting to the General Manager, you will own the kitchen P&L, mentor a talented team, recruit and train, ensure food safety, and drive menu innovation aligned with market trends.