Executive Chef – Rouse Hill

Our client operates a well-established, large-format hospitality destination in Sydney's north-west, recognised for its diverse dining experiences, vibrant atmosphere and strong connection to the local community. With multiple food offerings, extensive entertaining spaces and a significant functions and events business, the venue delivers a dynamic, high-volume hospitality experience.

An exciting opportunity exists for an accomplished Executive Chef to lead the culinary operations of this substantial hospitality business. Reporting to the General Manager, the Executive Chef will oversee three distinct food outlets alongside a busy functions and events program, leading a brigade of approximately 35 kitchen professionals through an established team of Head Chefs. This is a leadership-focused position requiring an experienced operator who can build strong kitchen management capability, maintain exceptional standards and deliver sustainable commercial results.

Key responsibilities include:

• Lead all culinary operations across multiple dining concepts and functions, ensuring consistency, quality and operational efficiency.
• Mentor and develop the Head Chef team, establishing clear accountability, strong leadership capability and a positive kitchen culture.
• Oversee menu development, innovation and costing, balancing customer expectations with commercial objectives.
• Take full accountability for kitchen financial performance, including food costs, labour productivity, purchasing and profitability.
• Maintain rigorous food safety and operational standards while providing hands-on leadership during peak trading periods.

Candidate Profile

The ideal candidate will be an established Executive Chef or highly accomplished Head Chef with experience leading large brigades in high-volume, multi-faceted hospitality environments. You will bring a strong combination of culinary expertise, commercial discipline and genuine people leadership. Importantly, you will be comfortable leading through senior kitchen managers rather than relying solely on hands-on supervision.

To be successful, you will demonstrate:

• Extensive senior culinary leadership experience within large-scale hotels, hospitality venues or multi-outlet operations.
• A proven ability to lead, mentor and develop Head Chefs and build high-performing kitchen teams.
• Strong commercial acumen, with demonstrated success managing food costs, labour budgets and kitchen profitability.
• Experience developing and executing menus across diverse dining concepts, including functions and events.
• Excellent organisational and communication skills, supported by formal commercial cookery qualifications and current Food Safety Supervisor certification.

This is an outstanding opportunity for an experienced culinary leader to take ownership of a significant kitchen operation within an established and successful hospitality business. The position offers genuine operational autonomy, the opportunity to influence multiple dining concepts and the ability to develop a substantial leadership team within a busy, well-resourced venue.