Executive Chef
As Executive Chef, you will lead the culinary vision across the hotel outlets, including a signature bar & grill, a casual dining Japanese restaurant, and conferencing & event spaces.
You will build and lead a kitchen brigade from the ground up—setting standards, shaping menus, and creating memorable dining experiences.
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 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.
What you'll bring
* 5+ years of experience as an Executive Chef with a strong culinary background in restaurant groups, hotels, or 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 control, forecasting, and 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.
How You Work
* Daymaker ethos — no one's too big for the small things.
* Inclusive leader — values diverse perspectives; builds belonging.
* Owner's mindset — acts on data/feedback; ships improvements.
* 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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