Executive Chef for Resort Kitchen

About the role

Lead and inspire a large culinary team at Rydges Resort Hunter Valley, overseeing high‑volume, multi‑stream food production for restaurant dining, conferences, weddings and major events in a premier wine‑region resort.

Key responsibilities

• Lead, inspire and develop a culinary team of up to 65 chefs, cooks and kitchen hands, handling hiring, rostering, training and succession planning.
• Oversee high‑volume, multi‑stream food production across all outlets, approving all food that leaves the kitchen.
• Plan and deliver seasonal menus that balance quality, consistency, guest expectations and commercial outcomes.
• Own food cost, labour, portion and waste targets, managing purchasing, stock control and supplier relationships.
• Uphold the highest standards of food safety, allergen management, hygiene and kitchen safety.
• Partner closely with the F&B Manager, outlet supervisors and front‑of‑house teams to deliver seamless service.

Required profile

• Proven experience as an Executive Chef or Head Chef in a high‑volume hotel, resort or large‑scale events operation.
• Formal culinary qualifications (e.g., Certificate III in Commercial Cookery or equivalent).
• Strong leadership skills with a track record of building and developing multi‑level kitchen brigades.
• Commercial acumen, including budgeting, food and labour cost control, and waste management.
• Deep knowledge of food safety, allergen management and WHS compliance.
• Flexibility to respond to changing occupancy, dietary requirements and event demands, including weekends and peak periods.

Required skills

• Food safety compliance
• Allergen management
• WHS (Work Health & Safety) compliance

What we offer

• 50% off dining and stays across EVT hotels (QT, Rydges, Atura, LyLo and more).
• $2 movie tickets plus discounts on Gold Class, Moonlight Cinema and Candy Bar.
• Seasonal perks at Thredbo and rapid career growth across the EVT network.
• Paid parental leave and community & volunteering opportunities.