About the Business
Rydges South Bank is part of the EVT (Entertainment, Ventures & Travel) Group, a proudly Australian-owned company with over 100 years’ experience in hospitality, entertainment and leisure in Australia and New Zealand. Our venues stretch from Perth to Sydney to Queenstown with each venue locally inspired, just like our team, our customers and you. We’re for making the day better, we include, we nurture talent and promote internally.
Rydges South Bank is a highly-regarded 4.5 star, award-winning hotel boasting 304 rooms and suites, multiple food and beverage outlets, and conferencing facilities whilst neighbouring the Brisbane Convention & Exhibition Centre.
Our core values are Empowerment, Possibilities and Community. These pillars form the foundation of our purpose, which is to make each day better for our customers, our team, the community and… ourselves!
About the Role
As a key member of the hotel’s senior leadership team, the Executive Chef position will work in conjunction with the Hotel Owners, General Manager, Executive Assistant Manager and the Food & Beverage Manager in achieving the highest culinary experience for our guests and visitors. The role will be responsible for daily kitchen operations of all hotel outlets; Bacchus Restaurant, CBD Café & In-Room Dining, Soleil Pool Bar and Conference & Events.
The successful applicant will coordinate the production of food hotel wide, manage all culinary costs, including rosters, to maximise profits and ensure strict food safety and hygiene are adhered to within HACCP requirements.
Key Responsibilities
- Provide strong, motivational and positive leadership across all kitchen operations
- Ensure the preparation and presentation of menu items showcases current food trends within specified cost margins
- Order food and stock according to proposed business levels, while ensuring stock rotation with minimal wastage
- Work with outlet head chefs to ensure all operational areas are functioning at optimal levels, are clean and tidy, and adhere to the hotel’s HACCP program
- Undertake market research and maintain strong connections with local suppliers to be aware of seasonal food trends
- Write and design seasonal menus, showing diversity and finesse with cost effective produce
- Facilitate efficient and effective rostering to ensure financial and service targets are achieved
- In conjunction with outlet head chefs, oversee onboarding, training and development of kitchen staff
Skills & Experience
- Minimum 8 to 10 years’ experience in a similar Executive/leadership role or a role managing multiple kitchens
- AA Rosette or Hatted experience beneficial
- Experience working within a 4 to 5-star hotel highly regarded
- Demonstrated knowledge and understanding of rostering and stock control within budgetary parameters
- Demonstrated experience preparing on trend innovative menus
- Experience managing a HACCP certified kitchen
- Ability to lead, motivate, manage and develop others
- Flexibility and ability to work across a 24 hour, 7-day a week operation
- High level of personal presentation and hygiene
- Excellent written and verbal communication
Benefits & Perks
- Incredible team member discounts from your first day on-the-job
- Up to 50% off stays at EVT hotels – Rydges, QT, Atura, Lylo, Independent Collection and more
- $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more
- Awesome winter and summer savings and discounts at Thredbo
- Rapid career growth opportunities through our EVT network
- Local community involvement, volunteering and charitable giving
- Australia and NZ’s largest and most diverse experiences company
For further information about Rydges South Bank check out our website at www.rydges.com/southbank and for further information about EVT please visit www.evt.com.
If you’re interested in keeping up to date with all available positions across EVT, including cinemas, hotels and Thredbo, you can sign up for our weekly job alerts here www.evt.com/elevate/careers.