Executive Head Chef — High-Volume Hotel Kitchen Leader

Hotel Grand Chancellor; Townsville City; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

On site parking

Job summary

Hotel Grand Chancellor Townsville seeks an experienced Head Chef to lead all kitchen operations. You will drive culinary excellence across buffet breakfasts, in-room dining, à la carte dinners, and high-volume banquets in a fast-paced hotel setting.

Reporting to the Hotel Manager, you will own kitchen performance, standards and team leadership, working across departments to enhance the hotel’s F&B offering and guest experiences.

Qualifications

• Strong leadership demonstrated across a kitchen team.
• Excellent time management and organisational ability.
• Ability to stay calm and focused under pressure during service.
• Genuine passion for food, quality and guest satisfaction.
• Minimum 3 years in a senior leadership role in hotel/large-scale hospitality.
• Willingness to work on a rotating roster, including weekends/holidays.
• Team-first mindset and positive demeanour.

Responsibilities

• Oversee all kitchen operations, standards and culture.
• Lead menu development and continuous dish improvements.
• Manage food costs, labour budgets, weekly hours and KPIs.
• Mentor the team and elevate kitchen professionalism.
• Collaborate with management on business performance and strategy.
• Ensure adequate stock levels and timely service.
• Maintain kitchen equipment and hygiene standards.
• Prepare and store food in compliance with hygiene legislation.
• Deliver high-quality presentations of hotel products.

Skills

Leadership

Time management

Calm under pressure

Passion for food

Guest satisfaction

3+ years senior leadership

Flexible roster

Job description

Hotel Grand Chancellor Townsville seeks an experienced Head Chef to lead all kitchen operations. You will drive culinary excellence across buffet breakfasts, in-room dining, à la carte dinners, and high-volume banquets in a fast-paced hotel setting.

Reporting to the Hotel Manager, you will own kitchen performance, standards and team leadership, working across departments to enhance the hotel’s F&B offering and guest experiences.