Northbourne Group, the preferred supplier of all Food and Beverage services with Venues Canberra is seeking a highly skilled and motivated Executive Chef to oversee all culinary and catering operations across its portfolio of venues. This is a key leadership role combining high-level kitchen management, menu strategy, and operational delivery across stadium concessions, large-scale banquets, and premium corporate client events .
Working closely with the Food and Beverage Manager and Corporate Hospitality Manager, the Executive Chef will ensure consistent, high-quality food experiences tailored to a wide variety of guests and events. Based in Canberra, this role requires a strong leader with exceptional planning, communication, and execution skills.
Key Responsibilities
Position Summary
Northbourne Group, the preferred supplier of all Food and Beverage services with Venues Canberra is seeking a highly skilled and motivated Executive Chef to oversee all culinary and catering operations across its portfolio of venues. This is a key leadership role combining high-level kitchen management, menu strategy, and operational delivery across stadium concessions, large-scale banquets, and premium corporate client events .
Working closely with the Food and Beverage Manager and Corporate Hospitality Manager, the Executive Chef will ensure consistent, high-quality food experiences tailored to a wide variety of guests and events. Based in Canberra, this role requires a strong leader with exceptional planning, communication, and execution skills.
Key Responsibilities
Catering Operations Management
* Lead and coordinate all catering services across GIO Stadium, Manuka Oval, and the EPIC Conference Centre.
* Manage day-to-day culinary operations, including kitchen workflows, staffing, and food preparation.
* Oversee catering for large-scale events and functions, including events serving 500+ guests .
* Ensure high-quality delivery across diverse event types, including public concessions, VIP lounges, and corporate hospitality.
* Collaborate with internal teams to ensure catering offerings align with event needs and client expectations.
Team Leadership
* Supervise, mentor, and motivate kitchen and catering staff across all venues.
* Foster a culture of excellence, accountability, and safety in all culinary operations.
* Develop training programs to maintain skill standards and food quality.
Vendor & Supplier Coordination
* Manage relationships with food vendors, outlet operators, and suppliers.
* Ensure consistent product quality and adherence to service standards across multiple venues.
Compliance, Safety & Quality
* Ensure full compliance with food safety, hygiene, and WH&S requirements.
* Maintain accurate HACCP records and enforce safe food handling practices.
Financial Management
* Develop and manage catering budgets in consultation with leadership.
* Monitor food and labour costs, minimise waste, and identify efficiency improvements.
* Assist in procurement planning and supplier negotiations.
Menu Development & Innovation
* Design seasonal and event-specific menus tailored to audience segments and client needs.
* Incorporate guest feedback and market trends to continuously enhance the culinary offering.
Key Relationships
* Venues Director – Venues Canberra
* Food and Beverage Manager
* Corporate Hospitality Manager
* Venue Operations Managers
* Event Coordinators
* Food & Beverage Vendors and Suppliers
Selection Criteria
Essential
* Minimum 5 years' experience in a senior culinary or catering management role, ideally in a banquet, hotel, stadium, or conference centre environment.
* Demonstrated experience in delivering high-volume functions for 500+ guests .
* Strong leadership and team development experience across multi-site operations.
* In-depth knowledge of food safety regulations, HACCP, and WH&S compliance .
* Proven ability to manage vendor and outlet operations in a complex environment.
* Excellent skills in menu planning, event catering, and kitchen logistics .
* High-level organisational, communication, and collaboration skills.
Desirable
* Certificate III/IV in Commercial Cookery (or equivalent qualification).
* Previous experience working within government or publicly managed venues .
* Familiarity with ACT's food, hospitality, and events landscape .
Work Environment
* Full-time role based in Canberra, ACT .
* Requires flexibility, including evening, weekend, and public holiday work in alignment with event schedules.
* On-site presence required across all Venues Canberra facilities.
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Your application will include the following questions:
Which of the following statements best describes your right to work in Australia? How many years' experience do you have as an Executive Chef? Do you have experience with menu planning & costing? How many years of people management experience do you have? Have you worked in a role which requires a sound understanding of OH&S/WHS? Are you willing to undergo a pre-employment medical check? Have you completed a Hazard Analysis and Critical Control Points (HACCP) Awareness training course? How many years' experience do you have as an Executive Head Chef?
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