Executive Head Chef — Resort & Event Kitchen Leader

SmartRecruiters, Inc.; Sunshine Coast Regional; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Global accommodation and F&B discounts

Modern training platform

Service anniversary milestones

Job summary

Novotel Sunshine Coast Resort & Sunshine Coast Convention Centre is seeking an experienced Head Chef to lead our main kitchen and elevate food quality across all services. You will work closely with the Food & Beverage leadership team to deliver outstanding guest experiences across the resort, Sola Restaurant & Bar, room service, banquets and major events.

You will manage day-to-day operations, mentor kitchen staff, ensure top standards in presentation and service, and contribute to menu

Qualifications

• Proven experience as a Head Chef, Sous Chef or senior kitchen leader.
• Strong leadership and team development capabilities.
• Excellent knowledge of food safety, HACCP and WHS requirements.

Responsibilities

• Lead the main kitchen operation across preparation, production and service.
• Oversee food quality, presentation and consistency across all services.
• Lead, coach and develop the culinary team and foster a positive kitchen culture.
• Collaborate with Executive Chef and Food & Beverage leadership.
• Support conferences, weddings, events and large-scale functions.
• Contribute to menu development and guest experience innovation.
• Manage food costs, ordering, stock control and kitchen resources.

Skills

Head Chef experience

Leadership

Food safety HACCP WHS

Menu development

Cost control

High-volume kitchen

Education

Culinary qualifications

Job description

Novotel Sunshine Coast Resort & Sunshine Coast Convention Centre is seeking an experienced Head Chef to lead our main kitchen and elevate food quality across all services. You will work closely with the Food & Beverage leadership team to deliver outstanding guest experiences across the resort, Sola Restaurant & Bar, room service, banquets and major events.

You will manage day-to-day operations, mentor kitchen staff, ensure top standards in presentation and service, and contribute to menu