Group Executive Chef

Marlow Hotel Management; Sydney; On-site; AUD 150,000 - 210,000; Full time

Job summary

Marlow Hotel Management is seeking a Senior Executive Chef to lead kitchen operations across seven outlets in Sydney. You will manage a team of over 60 staff, drive food quality, and elevate service standards while overseeing menus, costs, and profitability.

The role requires hands-on leadership, strong people management, and experience across multi-venue hotel operations. Visa sponsorship experience is advantageous and aligns with ongoing recruitment needs in a dynamic hospitality group.

Qualifications

• Proven experience in senior kitchen leadership roles.
• Ability to lead and manage large, diverse kitchen teams.
• Strong commercial acumen with food costs and budgets.
• Excellent organisational and people-management skills.
• Hands-on leadership while developing your team.
• Experience in multi-venue hotel or hospitality ops.
• Visa sponsorship and international recruitment experience is a plus.

Responsibilities

• Lead, manage and mentor a team of 60+ kitchen staff across seven outlets
• Oversee all aspects of kitchen operations, food prep, presentation and service standards
• Develop and implement menus, maintain food quality and ensure consistency across venues
• Manage food costs, labour budgets, stock control, purchasing and kitchen profitability
• Recruit, train, develop and retain high-performing kitchen teams
• Ensure compliance with food safety, WHS and regulatory requirements
• Work with venue managers and senior management to achieve business objectives
• Identify opportunities to improve operational efficiency, staff performance and dining experience

Skills

Leadership

Team management

Budgeting

Food safety

Communication

People management

Multi-venue experience

Visa sponsorship knowledge

Job description

This is a senior leadership role responsible for overseeing kitchen operations, managing and developing a team of more than 60 staff, maintaining exceptional food quality and driving operational efficiency and profitability across a well-established Sydney-based hotel group comprising seven food and beverage outlets and producing in excess of 12,000 meals per week.

Key responsibilities

• Lead, manage and mentor a team of 60+ kitchen staff across seven outlets
• Oversee all aspects of kitchen operations, food preparation, presentation and service standards
• Develop and implement menus, maintain food quality and ensure consistency across all venues
• Manage food costs, labour budgets, stock control, purchasing and kitchen profitability
• Recruit, train, develop and retain high-performing kitchen teams
• Ensure compliance with food safety, workplace health and safety and relevant regulatory requirements
• Work closely with venue managers and senior management to achieve business objectives
• Identify opportunities to improve operational efficiency, staff performance and the overall customer dining experience

About you

• Proven experience as a Group Executive Chef, Executive Chef or in a comparable senior kitchen leadership role
• Demonstrated ability to lead, motivate and manage large, diverse kitchen teams
• Strong commercial acumen, with a sound understanding of food costs, labour management and operational budgets
• Excellent organisational, communication and people-management skills
• A hands-on leadership style, with the ability to maintain high standards while developing and empowering your team
• Experience in multi-venue hotel or hospitality operations will be highly regarded
• Experience with visa sponsorship and international recruitment processes would be an advantage