About the Role
QT Parramatta will bring drama, design and indulgence to Western Sydney with 259 designer rooms, a buzzing café, signature bar & grill, bold rooftop bar, and events worth dressing up for.
We're building a team of originals—creators of moments, shapers of style, and people who love the spotlight.
As Executive Chef, you'll lead the culinary vision across a signature bar & grill, a buzzing all‐day café, and one of Western Sydney's most ambitious event spaces. This isn't a maintenance role; it's a founding act.
You'll build and lead a kitchen brigade from the ground up—setting the standards, shaping the menus, and creating the kind of dining moments that get talked about. From weekend celebrations to high‐profile events, your food will be front and centre of what makes QT Parramatta the place to be seen.
We're looking for a bold, creative leader—someone who obsesses over the guest experience as much as the plate, thrives under the spotlight, and is ready to put their mark on something new. If you've got the talent, the vision, and the edge to open an icon, this is your stage.
What you'll bring
* 8+ years of experience as an Exec Chef with a strong culinary background in restaurant groups, hotels, and premium dining venues. Ideally previous experience in opening high‐end restaurants.
* Strong leadership style with the ability to lead from the front, motivate and inspire a team.
* Creative and confident in developing menus, setting high standards and identifying opportunities for improvement across all F&B outlets.
* Solid financial background in food and labour costs including rostering and cost of goods (COGs) control, forecasting & P&L reporting.
* Experience with catering for a range of events such as corporate functions, social events and weddings—including planning, financial acumen and menu development.
* Strong organisational, collaboration and communication skills, with a focus on quality, delivery, consistency, and guest satisfaction.
* Strong commercial acumen with a keen eye for market trends, competitor activity, and opportunities to drive profitability and value.
Key Responsibilities
* Lead the kitchen team to consistently deliver high‐quality food across all hotel outlets.
* Ensure all kitchen operations run smoothly by effectively rostering staff, managing labour costs, and maintaining appropriate staffing levels.
* Collaborate with the General Manager and F&B team on menu development, ensuring offerings are seasonal, cost‐effective, and aligned with the hotel's dining direction.
* Maintain strict adherence to food safety, hygiene, and OH&S standards, ensuring a clean and safe working environment at all times.
* Oversee stock rotation, inventory control, and the efficient use of supplies to minimise waste and control food costs.
* Supervise and support the kitchen brigade, delegating tasks appropriately and fostering a productive, team‐oriented culture.
* Monitor and maintain the functionality and cleanliness of all kitchen equipment and workspaces.
* Stay up to date with culinary trends and incorporate innovative ideas into menus to enhance the guest experience.
* Recruit, train, and develop kitchen staff, conducting regular performance reviews and ensuring ongoing skills development.
* Represent the kitchen professionally in all interdepartmental communications and contribute to the overall success of the hotel's food and beverage operations.
How You Work
* Owner's mindset — acts on data/feedback; ships improvements.
* Hands‐on and non‐hierarchical — leads from the front.
* Growth mindset — learns, shares, and levels up others.
Perks from Day One
* 50% off dining and stays across EVT hotels – QT, Rydges, Atura, LyLo and more.
* $2 movie tickets + discounts on Gold Class, Moonlight Cinema and Candy Bar.
* Seasonal perks at Thredbo.
* Rapid career growth across our hotel & entertainment network.
* Paid parental leave; community & volunteering opportunities.
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