Pre-Opening Executive Chef: Gastropub & Events Lead

EVT - Entertainment | Ventures | Travel; Melbourne; On-site; AUD 120,000 - 170,000; Full time

Benefits offered by this job

Dining & stays discount

Movie tickets

Seasonal perks at Thredbo

Career growth across EVT network

Paid parental leave

Pre-opening team experience

Job summary

EVT is seeking an Executive Chef (Pre-Opening) for Rydges Flagstaff Gardens Melbourne to lead all culinary operations for the new gastropub, conferences and events, and in-room dining. The role involves shaping the restaurant concept, menu design, kitchen setup, and operational structure from day one, as part of EVT's pre-opening team.

You will own the kitchen P&L, manage budgets, labour costs and stock, while mentoring a high-performing team and ensuring top food quality and safety standards.

Qualifications

• Minimum 2 years' experience as Head Chef or senior leader in culinary teams.
• Experience leading teams in gastropub, bistro, premium casual dining or hotel environments.
• Strong financial management skills including P&L, budgeting and cost control.
• Proven ability to develop menus and drive food quality standards.
• Excellent written and verbal communication skills.

Responsibilities

• Lead all culinary operations across the new gastropub, conferences and events, in-room dining and private dining.
• Collaborate with General Manager and Area Executive Chef to shape the new restaurant concept and menus.
• Develop innovative menus aligned with market trends and EVT standards.
• Own kitchen P&L, manage budgets, labour costs, purchasing and wastage.
• Lead and mentor a high-performing culinary team, including recruitment and rostering.
• Uphold food safety and hygiene standards and address guest feedback.

Skills

Head chef leadership

Culinary team leadership

P&L budgeting

Menu design

Food safety compliance

Communication skills

Flexible roster

Job description

EVT is seeking an Executive Chef (Pre-Opening) for Rydges Flagstaff Gardens Melbourne to lead all culinary operations for the new gastropub, conferences and events, and in-room dining. The role involves shaping the restaurant concept, menu design, kitchen setup, and operational structure from day one, as part of EVT's pre-opening team.

You will own the kitchen P&L, manage budgets, labour costs and stock, while mentoring a high-performing team and ensuring top food quality and safety standards.