Chef de Cuisine - Banquets | RACV City Club in Adelaide

Be part of a purpose-driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future. RACV City Club has been awarded Club of the Year numerous times, ranking it amongst the world’s finest clubs. Featuring restaurants, accommodation, a fitness centre, spa, pool and conference facilities. The RACV City Club is a social, leisure and business hub designed to cater for the needs of all members.

About this opportunity: RACV City Club is home to one of Melbourne's most dynamic culinary and events operations, delivering exceptional dining experiences across conferences, gala dinners, weddings, corporate functions and premium member events. We are seeking an experienced Chef de Cuisine to lead our Banquets Kitchen and play a pivotal role in shaping the culinary experience for thousands of guests each year. This is an outstanding opportunity for a passionate and commercially minded chef to take ownership of a high-volume operation, lead a talented brigade and contribute to the ongoing success of one of Melbourne's premier hospitality venues.

As a hands‑on leader, you’ll drive food quality, team performance and operational excellence while working closely with the Executive Chef and broader Food & Beverage leadership team. You’ll bring creativity, strong organisational skills and a genuine passion for delivering exceptional guest experiences across a diverse and high-profile events portfolio. This role operates across a 7-day rotating roster, including evenings, weekends and public holidays, with flexibility essential to support a thriving events environment.

Key responsibilities include:

• Lead exceptional event delivery by overseeing the planning, preparation and execution of a diverse range of functions and large‑scale events.
• Inspire and develop your team through hands‑on leadership, coaching and mentoring, fostering a positive, collaborative and high‑performing kitchen culture.
• Drive operational excellence through effective labour management, stock control, procurement and cost management while achieving financial targets.
• Champion innovation and continuous improvement by identifying opportunities to enhance menus, streamline processes and elevate the guest experience.
• Maintain the highest standards of food safety and compliance, ensuring all kitchen operations meet HACCP, workplace health and safety requirements and RACV standards.
• Build strong stakeholder relationships by collaborating closely with Events, Food & Beverage and operational teams to ensure seamless execution of every event.
• Deliver quality without compromise, ensuring consistency, presentation and service standards exceed expectations across every service.
• Contribute to the strategic direction of the kitchen, supporting business objectives, team development and ongoing operational improvements.

We are offering:

• Permanent Full-Time leadership opportunity
• Competitive remuneration package
• Opportunity to lead one of Melbourne’s largest and most diverse events kitchen operations
• Ongoing training and career development opportunities
• Collaborative and supportive culinary leadership team
• Discounts on RACV products and resorts
• Complimentary on‑site parking
• Laundered uniform
• Employee recognition and reward programs

What you’ll need to be successful:

• Previous experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef or similar kitchen leadership role within a high-volume hotel, resort, conference venue or events operation.
• Demonstrated experience leading large-scale functions, conferences, weddings or banquet services.
• Certificate III in Commercial Cookery (or equivalent).
• Strong leadership skills with the ability to motivate, coach and develop kitchen teams.
• Sound financial acumen, including labour management, stock control and food cost management.
• Strong knowledge of food safety, HACCP and workplace health and safety practices.
• Excellent organisational skills with the ability to manage multiple priorities in a fast-paced environment.
• Strong communication and stakeholder management skills.
• Passion for leading people, creating exceptional food experiences and delivering memorable events at scale.
• Flexibility to work across a 7-day rotating roster, including weekends and public holidays.

At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business.