Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Seven food and beverage outlets, a kitchen team of more than 60 and more than 12,000 meals a week give this Chef job in Sydney real scale. A well-established hospitality group wants a senior culinary leader who can pair strong cooking with team leadership, commercial thinking and tight control of the operation.
You would steer menu development across the venues, keep quality and presentation consistent, hire and develop chefs at every level and manage food costs, labour, purchasing and budgets with the venue managers and senior leadership. Expect to show a verifiable history of senior kitchen responsibility.
If you have run a group kitchen or a large hotel brigade in the UK, set out the venues, team sizes and cost results you have managed, then refine a Sydney multi-venue executive chef CV with Build AI CV.
Key Responsibilities
- Direct the kitchens across seven food and beverage outlets
- Lead and develop a brigade of more than 60, recruiting kitchen professionals at different levels
- Keep food quality, presentation and service the same in every venue
- Oversee menu development and roll new menus out across the operations
- Control food and labour costs, purchasing, inventory and kitchen budgets to support profitability
- Set up effective kitchen systems, procedures and performance standards, and monitor food safety, workplace health and safety and regulatory compliance
- Work with venue managers and senior leaders to hit operational targets and find practical gains in productivity, workflow and cost control
- Hold high standards in a large, fast-paced operation and build an accountable, positive kitchen culture
Requirements & Eligibility
- Experience as a Group Executive Chef, Executive Chef or in a comparable senior culinary role
- A background running large kitchen teams, complex operations and high-volume production
- Solid knowledge of food costing, budgeting, labour control and purchasing
- A commercial understanding of what makes a kitchen profitable
- Proven menu development and consistent food standards
- Able to recruit, train, mentor and keep good kitchen staff
- Strong organisation, communication and people management
- A strategic leader who still gets hands-on when needed
- Multi-venue hotel or hospitality experience is highly regarded
- Knows food safety, workplace health and safety and regulatory requirements
- International recruitment or sponsorship experience is advantageous
- Can provide verifiable evidence of relevant employment experience and senior responsibilities
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