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Head Chef - Luxury Resort NSW South Coast

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Job Title: Head Chef - Luxury Resort NSW South Coast
Job Type: Permanent
Location: New South Wales
Expertise: Culinary Recruitment
Reference: 1382726
Job Published: 03 Oct 2025
Closing Date: 01 Nov 2025

Job Description

CLIENT PROFILE:
We are partnered with a premium hospitality group that operates a collection of luxury coastal properties in New South Wales. The Group is seeking an Head Chef to lead the culinary direction of its flagship resort and oversee catering across multiple venues.

Set amongst stunning natural surrounds, the properties combine destination dining with large-scale events, including weddings and retreats. With a commitment to using locally sourced produce, the restaurant offering is designed to become a true culinary destination while also delivering premium catering experiences for guests.

ROLE OBJECTIVE:
Lead and manage all culinary operations across the Group’s South Coast properties. Responsibilities include overseeing the destination restaurant, wedding and events catering, and the beer garden operation, while developing a team of 10–15 staff. The role requires balancing creativity and innovation in restaurant menus with operational excellence in catering, all while ensuring financial goals and compliance standards are achieved.

KEY RESPONSIBILITIES:
  • Oversee day-to-day kitchen operations across restaurant, catering, and events
  • Lead a team of 10–15 chefs and kitchen staff, driving performance and development
  • Create and execute menus focused on locally sourced, seasonal produce
  • Design and deliver wedding and events packages, including catering for multiple properties
  • Manage rostering, food costs, and operational budgets
  • Maintain food safety standards and compliance across all kitchens
  • Collaborate with management and operations teams to ensure consistent guest experiences
  • Balance hands-on cooking with leadership responsibilities (approx. 40% management, 40% kitchen)

GENERAL REQUIREMENTS:

  • Strong leadership and team-building capabilities
  • High attention to detail and organisational skills
  • Proven ability to manage both restaurant and high-volume catering operations
  • Creative and innovative approach to menu design
  • Strong communication and interpersonal skills
  • Energetic, adaptable, and motivated
  • Commercially focused with a hands-on approach

EXPERIENCE & QUALIFICATIONS:

  • Relevant trade qualification
  • Minimum 3 years in a senior kitchen leadership role (Executive Chef or Head Chef level)
  • Proven experience managing large-scale events, weddings, and catering operations
  • Background in developing menus for both destination dining and high-volume service
  • Experience managing multiple kitchen outlets or properties highly regarded
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