About Sydney. Capella Sydney is the culmination of a stunning transformation of the heritage-listed Department of Education sandstone building, into a luxury hotel that is welcoming guests and patrons alike into the impressive building for the first time in history. Delivering a guest experience unlike any other paired with lavish amenities, magnificent architecture and refined interiors, Capella Sydney is becoming the ultimate destination hotel for both local and international guests alike, establishing it as one of the finest hotels in the world. Position Summary The Executive Sous Chef plays a pivotal leadership role within the culinary division, acting as the right hand of the Executive Chef. This role is responsible for the day-to-day oversight of all culinary operations, including the main kitchen, pastry, in-room dining (IRD), banquets, the all-day dining restaurant, and the Chef-hatted signature venue. In addition, the Executive Sous Chef oversees the stewarding function, ensuring the highest standards of cleanliness, hygiene, and kitchen efficiency are upheld across all areas.The Role:Support the Executive Chef in executing the culinary vision and standards across all outlets.Oversee the planning, coordination, and supervision of all food preparation and service activities, ensuring smooth operations and timely execution.Provide hands-on support in kitchen operations where necessary, especially during peak service periods or special events.Lead daily briefings and coordinate with outlet chefs to align kitchen activity with service flow and guest expectations.Ensure consistency, quality, and innovation across all menus and culinary offerings, including a refined focus on the Chef-hatted restaurant.Conduct regular tastings and quality audits, driving excellence in taste, presentation, and portion control.Assist in menu development, seasonal updates, and recipe standardisation, ensuring creativity while maintaining profitability.Lead, train, and mentor a large culinary team, promoting a culture of accountability, continuous learning, and mutual respect.Support talent acquisition, succession planning, and career development initiatives within the kitchen and stewarding teams.Conduct performance reviews, coaching sessions, and skills assessments to support professional growth and high team morale.Monitor and control food costs, labour productivity, and inventory management in line with department budgets.Collaborate with purchasing and suppliers to ensure quality ingredients are sourced cost-effectively.Maintain efficient rostering and resource planning to align with business demands.Supervise the stewarding team in coordination with the Chief Steward to ensure impeccable standards of cleanliness, sanitation, and hygiene across all kitchen areas.Ensure stewarding support aligns with operational flow, particularly during banquets, events, and high-volume service periods.Ensure all culinary and stewarding activities comply with local food safety regulations, HACCP guidelines, and company policies.Foster a safe working environment by enforcing hygiene protocols, safe equipment usage, and cleanliness standards.Lead internal audits and take proactive steps in correcting non-compliance issues.Liaise with F&B Management, Events, and Front Office to ensure seamless coordination for guest services, events, and private dining experiences. Participate in operational planning meetings, tastings, and event briefings to align kitchen capabilities with service expectations.Talent Profile:Tertiary education in Culinary Management is preferred.Hospitality courses relating to food preparation or the culinary arts are essential.Minimum 5 years experience as a Chef de Cuisine or 2 years as an Executive Sous Chef in a similar role at luxury hotels/resort.Rotational managerial role in kitchen exposure is essential.Understanding of different textures, ingredients, and tastes. Familiar with local produce and the serving of a variety of dishes.Experience in menu development, engineering, and structure.Familiar with food safety and hygiene codes (HACCP) policies and procedures.Comfortable with a diverse team of individuals.Very good written and verbal communication.Valid Australian working rights. Kindly be informed that only shortlisted candidates will be contacted.