This is a senior, hands-on leadership role spanning a substantial restaurant operation, café service, events and functions in a high-volume visitor environment.
The main restaurant operates at scale with a broad, high-quality food offering designed for significant guest volumes, combining variety, presentation and consistency across service.
Working closely with the General Manager and Food & Beverage Manager, you will lead a substantial team and take responsibility for food quality, people capability, commercial performance and the effectiveness of the wider kitchen operation.
The Role
You will provide culinary leadership across multiple service environments, balancing quality, consistency, volume and commercial performance.
You will:
- Lead food operations across multiple venues and events
- Set and maintain consistently high standards of food quality and presentation
- Shape kitchen direction while encouraging continuous improvement
- Lead, coach and develop a large and diverse culinary team
- Build a positive, accountable and high-performing kitchen culture
- Develop capability within the team and identify future leaders
- Take ownership of food cost, wage cost and kitchen operating performance
- Manage budgets and contribute to forecasting and financial planning
- Maintain strong purchasing, stock, portion and waste controls
- Plan staffing, production and resources around forecast demand
- Ensure kitchens operate effectively through high-volume trading and events
- Work closely with front of house and operational teams to deliver a seamless guest experience
- Maintain strong food safety, health and safety and compliance standards
You may already be an Executive Chef, an experienced Head Chef or a senior Executive Sous Chef ready for broader responsibility.
The strongest candidates are likely to come from environments where scale, volume and complexity are part of everyday operations.
That could include:
- Large hotels or resorts
- Cruise lines
- Tourism and attraction-based hospitality
- Multi-venue food and beverage operations
- Large-scale events or function businesses
- Other high-volume hospitality environments
You Will Bring
- Proven senior culinary leadership experience
- Experience leading large and diverse kitchen teams
- Strong commercial understanding of budgets, food cost and wage management
- A track record of coaching, mentoring and developing people
- Strong planning, organisation and problem-solving skills
- Sound food safety, health and safety and compliance knowledge
- The ability to work effectively across operational and senior leadership teams
- Creativity balanced by strong operational discipline
You will be calm, credible and commercially aware.
You will set high standards without relying on hierarchy and be comfortable moving between service, people leadership and commercial decision-making.
You will know when to be hands-on and when to step back and let your leaders lead.
You will be organised, decisive and resilient, with the communication skills to build credibility from the kitchen floor through to senior management.
Above all, you will combine strong food credentials with the ability to lead people and run a significant hospitality operation as a business.
This is an opportunity for an experienced culinary leader who enjoys scale, complexity and the challenge of making a large operation perform at its best.