Position Overview: The Head Chef effectively manages and coordinates the production of food in their respective area. They maintain and approve the quality of all prepared food items that leaves the kitchen and are ultimately responsible for the day-to‐day running of all kitchens.
Key Responsibilities
* Lead, mentor, and inspire the outlet's kitchen team
* Build a positive, professional, and performance‐driven kitchen culture
* Manage rosters, recruitment, onboarding, and ongoing team development
* Conduct performance management and support career progression within the team
* Collaborate with the Executive Chef to develop and execute menus that align with the Food & Beverage Kitchen outlet and Rydges brand standards
* Deliver seasonal menu updates, rotating specials, and promotional offerings
* Ensure consistency in taste, presentation, portioning, and quality across all dishes
* Design and deliver menus suitable for group dining, events, and peak resort periods
* Ensure menus accommodate dietary requirements and guest preferences
* Oversee daily kitchen operations for Lovedale Brew Bar
* Deliver efficient, high‐quality service during busy periods and peak trade
* Work closely with Front of House teams to ensure smooth service delivery
* Monitor service flow and adapt staffing and prep to meet operational demands
Work under the guidance of the Executive Chef to
* Align menu direction, innovation, and food standards across the resort
* Implement group systems, recipes, and operating procedures
* Maintain consistency in food presentation and quality
* Support supplier selection and product consistency
* Provide operational feedback and performance insights from day‐to‐day service
* Manage food costs, GP margins, portion control, and waste minimisation
* Oversee ordering, stock rotation, and supplier relationships
* Conduct regular stocktakes and maintain accurate inventory records
* Support reporting and analysis of food and kitchen performance
* Ensure full compliance with food safety legislation and NSW health requirements
* Maintain WHS compliance and safe kitchen practices
* Uphold exceptional cleanliness, organisation, and equipment standards
* Lead by example in food handling, hygiene, and workplace safety
Skills and Experience
* Proven experience as a Head Chef
* Experience working with or reporting to an Executive Chef (highly regarded)
* Strong background in pub, bistro, hotel, or high‐volume casual dining environments
* Confident people leader with excellent communication and mentoring skills
* Solid understanding of food cost control, stock management, and kitchen financials
* Ability to follow established systems while contributing creative and practical ideas
* Have the stamina to remain focused for long hours on foot exposed to heat, grease, high pressure and odd working hours in a high‐pressure kitchen environment
* Be a confident people leader with excellent communication skills with the ability to guide, coach and mentor juniors while maintaining an amicable atmosphere in the kitchen
* Flexibility to work across weekends, public holidays, and peak resort periods
Preferred Qualifications
* Certificate III or IV in Commercial Cookery (or higher)
* NSW Food Safety Supervisor Certificate
Benefits & Perks
* Incredible team member discounts from your first day on the job
* 50% off stays at EVT hotels – Rydges, QT, Atura, Lylo and more
* $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more
* Awesome winter and summer savings and discounts at Thredbo
* Rapid career growth opportunities through our EVT network
* Local community involvement, volunteering and charitable giving
* Australia and NZ's largest and most diverse experiences company
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