Gastropub Pre-Opening Executive Chef: Lead & Launch

EVT Limited; Melbourne; On-site; AUD 120,000 - 160,000; Full time

Benefits offered by this job

Dining discount

Movie ticket discounts

Seasonal perks at Thredbo

Career growth

Parental leave

Pre-opening team experience

Job summary

EVT Limited is launching a brand new gastropub as part of the pre-opening team for Rydges Flagstaff Gardens Melbourne. We seek an Executive Chef to lead all culinary operations for the gastropub, conferences, events, in-room dining and private dining.

You will partner with the General Manager and Area Executive Chef to shape the concept, design the menu, set up the kitchen, and establish the operational structure.

Qualifications

• Minimum 2 years' experience as Head Chef or similar senior leadership role.
• Experience leading culinary teams in gastropubs, bistros, premium casual venues or hotels.
• Strong financial management skills, including P&L accountability and cost control.

Responsibilities

• Lead all culinary operations across the new gastropub, conferences and events, in-room dining and private dining.
• Collaborate with GM and Area Exec Chef to shape and launch the new restaurant concept, including menu design and kitchen setup.
• Develop innovative menus aligned with trends, guest expectations and EVT standards.
• Own the kitchen P&L, manage budgets, purchasing, wastage and stock control.
• Lead and mentor a high-performing culinary team including recruitment and rostering.
• Uphold food safety, hygiene and WHS standards and respond to guest feedback.

Skills

Culinary leadership

Menu design

P&L ownership

Budget control

Team development

Food safety

Staff recruitment

Guest experience

Job description

EVT Limited is launching a brand new gastropub as part of the pre-opening team for Rydges Flagstaff Gardens Melbourne. We seek an Executive Chef to lead all culinary operations for the gastropub, conferences, events, in-room dining and private dining.

You will partner with the General Manager and Area Executive Chef to shape the concept, design the menu, set up the kitchen, and establish the operational structure.