Executive Culinary Director

3 days ago

Sydney, New South Wales, Australia The Commons Full time

We are seeking a highly skilled and motivated Executive Culinary Director to lead our kitchen team in NSW, shaping the success of our new café, restaurant, and bar at Martin Place.

This is an exciting opportunity for a Chef with a passion for creativity and innovation to work closely with the Group Executive Chef, ensuring the smooth operation of the kitchen while establishing this vibrant new venue.

The ideal candidate will have a strong culinary background, with a minimum of 5 years' experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments.

A proven track record of leading and developing kitchen teams, maintaining high performance and morale, is essential. Strong culinary skills, solid knowledge of food costing, labour management, and inventory control, are also required.

In addition, the successful candidate will have the ability to work under pressure, managing multiple tasks and priorities, and possess strong organisational, time management, and problem-solving skills.

About The Role

We offer a supportive and collaborative work environment, opportunities for career development and growth, access to training programs and certifications, flexible working conditions, and exposure to innovative and high-volume culinary operations.

Key Responsibilities

  • Leadership & Management: Overall leadership of New South Wales kitchen operations, reporting directly to the Group Executive Chef.
  • Menu Development & Adherence: Lead menu production, adherence, and updates in collaboration with the Group Executive Chef, contributing to creating innovative, seasonal menus aligned with the restaurant's concept.
  • Cost Management: Overall state financial control, including labor and food costs, stock management, and reporting.
  • Operational Excellence: Monitor and maintain kitchen equipment, participate in regular meetings to discuss updates, feedback, and operational improvements.
  • Stock Management: Oversee ordering food and supplies, ensuring accuracy and timeliness, manage stock logistics, ensuring supply to other NSW CBD sites.
  • Work Health and Safety: Ensure and drive adherence to WHS standards at all times, promote and communicate safe work practices among team members, maintain a safe and clean kitchen environment.

Estimated Salary: $120,000 - $150,000 per annum, based on experience and qualifications.

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