Head Chef – Resort & Convention Centre

About the role

Lead the main kitchen at Novotel Sunshine Coast Resort & Sunshine Coast Convention Centre, overseeing food production and service across multiple dining outlets and large‑scale events.

Key responsibilities

• Direct the main kitchen operation, ensuring high standards of food quality, presentation and consistency.
• Coach, develop and motivate the culinary team while fostering a positive kitchen culture.
• Collaborate with the Executive Chef and F&B leadership on menu development and event support.
• Manage food costs, ordering, stock control and kitchen resources.
• Ensure compliance with food safety, HACCP, WHS and Accor standards.

Required profile

• Proven experience as a Head Chef, Sous Chef or senior kitchen leader in a hotel, resort or high‑volume environment.
• Relevant culinary qualifications and strong technical skills.
• Strong leadership with a passion for developing people.
• Commercial awareness and ability to manage food costs.
• Flexibility to work evenings, weekends and public holidays.

Required skills

• Food safety and HACCP compliance.
• Workplace Health & Safety (WHS) standards.

What we offer

• Access to global accommodation and F&B discounts.
• Continuous industry‑focused training via a modern learning platform.
• Recognition of service anniversaries and Accor tenure milestones.