26 Executive Chef jobs in Australia

Client Profile

Our client is a landmark luxury hotel housed within a heritage estate, set amidst expansive formal gardens. Recognised as one of Australia's most distinguished properties, it blends historic grandeur with modern luxury, attracting both international and domestic guests. With an unwavering commitment to excellence, the property now seeks an Executive Chef to redefine its culinary offering and further elevate its national reputation.

Job Description

The Executive Chef will oversee all culinary operations across the hotel's signature restaurant, events, and guest dining experiences. With a strong platform of investment and PR support, this role offers the opportunity to showcase innovation and build a high-profile reputation while enhancing the prestige of a celebrated destination property.
Key responsibilities include:

• Designing and implementing an elevated, seasonal menu philosophy
• Leading day-to-day kitchen operations with a hands-on approach
• Recruiting, developing, and mentoring a skilled kitchen brigade
• Driving consistency, quality, and creativity across all dining outlets
• Collaborating with senior leadership to position the venue as a must-visit dining destination

Candidate Profile

The successful candidate will be a high-calibre chef with proven fine-dining experience and the ability to thrive in a luxury hotel environment. They will possess strong leadership skills, creativity, and the ambition to create a destination restaurant of national significance.

Key attributes include:

• Senior-level experience in acclaimed fine-dining restaurants or luxury hotels
• Leadership and mentoring ability with a focus on team development
• Creativity, innovation, and a strong connection to local, seasonal produce
• Desire to build a profile and showcase talent in a high-profile setting
• Willingness to embrace the property's location and lifestyle

Offer

This position provides the chance to take creative control of an iconic property and deliver a culinary experience of rare quality. With significant support and strong investment, the successful candidate will enjoy the platform to build a reputation that commands national attention.

To learn more about this role, submit your application or contact Andrew Hickie via ***@hastingspeople.com.au

By applying to this role, you are agreeing to the terms set out in Hastings People's privacy policy available at
/>Additional information

• Prestigious estate hotel, just 30 minutes from Melbourne
• Highly ambitious project
• Opportunity to create a nationally recognised dining destination

Job Description

Join our community and elevate your career as a Leader. Work in one of our villages on a permanent basis and find the lifestyle that works for you. Creating environments and supporting the well-being of our guests and staff is what we do. Come and see how we bring our motto to life - Stay Well, Work Well with Civeo!

About The Opportunity

As a Sous Chef, Head Chef or Executive Chef, you will be leading our kitchen teams by example to deliver an exceptional food and dining experience for our residents and guests in our remote Village in Karratha WA.

Experienced in managing kitchen operations in a high-volume, fast paced environment – you will take pride in leading your team; managing rostering, ordering and budgeting, and ensuring a high level of HACCP and Food Safety standards.

Permanent full-time positions are available on a 14:7 roster with a 10 hour day (two weeks living on site and one week at home for what matters most).

About The Benefits

Salary starting at $100,000 + 12% Superannuation (paid on all rostered hours) $10k annual incentive bonus (paid quarterly)Return flights from Perth10 hour work dayTwo weeks on, one week offAll food provided while on site (catering for all preferences / allergies / intolerances)Accommodation provided (linen, aircon, bar fridge, TV, en-suite bathroom)On-site Facilities (such gyms, hubs, and pools – varies by Village)Employee benefits including retailer discounts, reward programs and access to confidential counselling services for you and your family

About You

ESSENTIAL Certificate III Commercial Cookery (evidence required) Unlimited working rights within Australia (sponsorship NOT available at this time) Experience in bulk/batch cooking (FIFO experience preferred but not essential) Experience Supervising / Managing a team of Chefs & Kitchen Attendants Experience in rostering, ordering, and budgeting Ability to pass a pre-employment medical (including alcohol and drug screening) Current Driver's License

What’s next?

Apply now and be ready to complete a video and / or phone interviewSecurely upload relevant pre-employment documents including your relevant certifications and licences Consent to background checking including references and National Police ClearanceAttend pre-employment medical assessment (to ensure we can keep you safe, we will book this at a location close to you)Start your new career and lifestyle with Civeo!

About Us

Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, Civeo has a national footprint of approximately 10,000 rooms across twelve villages in Queensland, New South Wales, and Western Australia. In addition, Civeo also operates approximately 16,500 rooms in client-owned properties in remote regions of Western Australia, South Australia and Queensland.

We're committed to fostering sustainable partnerships and inclusive opportunities in all the communities we operate in. By actively engaging with Traditional Owners and First Nations Businesses, we're not just operating accommodation villages, we're nurturing relationships that honour the rich cultural heritage of the land.

We're safe, welcoming, and proud to encourage Aboriginal & Torres Strait Islander people to join us.

Stay Well. Work Well.

Head Chef Jess “ I love seeing people grow into their roles and exceed the expectations they have for themselves. Getting to see the buffet presented at the end of every day and getting the freedom to do garnishes and making it look really nice. A lot of people have the misconception about the food here, that it’s just putting it in a tray and serving it, but I think that you have the ability to make it look like you would on a plate. It’s really a great environment to work to be able to do that.”

Responsibilities

RESPONSIBILITIES

8 to 10 key responsibilities

Oversee and direct the team of all kitchen staff in their daily activities. Build and inspire a high performing, motivated and engaged team. Create a positive overall guest experience by ensuring food quality is exceptional. Respond to customer issues/complaints in a timely and professional manner. Operate an efficient and profitable kitchen. Mange kitchen scheduling, menu planning and forecasting. Manage all corporate reporting for purchasing and payroll. Purchase consumables on a monthly basis. Establish performance standards and expectations. Manage performance reviews and development plans. Ensure compliance with corporate standards and procedures. Promote and ensure staff adhere to workplace safety and health regulations and standards. Collaborate with the Lodge manager to lead and develop a safety culture

Qualifications

QUALIFICATIONS

Skills, Education & Experience Required Of This Role

Inter-provincial Red Seal Cook designation is required. Certified Chef de Cuisine (CCC) designation or Culinary Arts Diploma would be an asset. 3-6 years of experience with a successful history or supervising and building an effective team. Class 5 Operator’s License, with a 5-year driving record satisfactory to Civeo’ s safe Vehicle Use policy. Standard First Aid is required. Food Safety certification valid in the province of Alberta for the duration of your employment is mandatory. Experience in managing a unionized work force. Proficient with Microsoft Office programs. Exceptional leadership and management skills. Passion for providing excellence in customer service. Strong interpersonal and communication skills. Strong analytical and problem-solving skills. Strong business acumen, including budgeting and inventory skills. Ability to deal with unexpected situations, remain calm, and ensure that kitchen operations run smoothly.

Working Conditions

working conditions, travel, specialized tools, equipment or key relationships

Manual dexterity required to use desktop computer and peripheralsOvertime as requiredLifting or moving up to 50lbs may be requiredTravel may be required

Competency Requirements

Working with People

Shows respect for the views and contributions of other team members; shows empathy; listens, supports and cares for others; consults others and shares information and expertise with them; builds team spirit and reconciles conflict; adapts to the team and fits in well.

Persuading and Influencing

Gains clear agreement and commitment from others by persuading, convincing and negotiating; makes effective use of political processes to influence and persuade others; promotes ideas on behalf of oneself or others; makes a strong personal impact on others; takes care to manage one’s impression on others.

Applying Expertise and Technology

Applies specialist and detailed technical expertise; uses technology to achieve work objectives; develops job knowledge and expertise (theoretical and practical) through continual professional development; demonstrates an understanding of different organizational departments and functions.

Analyzing

Analyses numerical data and all other sources of information, to break them into component parts, patterns and relationships; probes for further information or greater understanding of a problem; makes rational judgements from the available information and analysis; demonstrates an understanding of how one issue may be a part of a much larger system.

Planning and Organizing

Sets clearly defined objectives; plans activities and projects well in advance and takes account of possible changing circumstances; identifies and organizes resources needed to accomplish tasks; manages time effectively; monitors performance against deadlines and milestones.

Adapting and Responding to Change

Adapts to changing circumstances; tolerates ambiguity; accepts new ideas and change initiatives; adapts interpersonal style to suit different people or situations; shows an interest in new experiences.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Brisbane Marriott Hotel, 515 Queen Street, Brisbane, Queensland, Australia, 4000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
As Marriott International's flagship brand, Marriott Hotels drives innovation in our industry. Be part of a collaborative team of creative, dynamic people setting the pace in the industry. Find your place in an environment built on strong relationships where every associate is empowered to make an impact and valued for their contributions. When you become a Marriott Hotels Executive Sous Chef, opportunity awaits.
Position Summary:
+ Oversee the daily communications and operations of the kitchen in collaboration with the Head Chef
+ Provide strategic support as a key member of the food and beverage leadership team
+ Assist with the development of the restaurant, banquet and conferencing menus, showcasing your inner creativity
+ Liaise daily with the culinary team regarding all aspects of food production, set ups & timings for daily events
+ Plan and execute team building activities so associates feel valued for their contributions
+ Be a dynamic and thoughtful leader by empowering and supporting your team
+ Collaborates with the Head Chef in ensuring the quality, consistency and production of areas of responsibility focusing on attention to detail
+ Ensure there is management support and presence visible in each outlet throughout each service period
+ Understand guest requirements and deliver service excellence by engaging and inspiring guests
+ Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards, setting the pace in the industry
+ Be creative and innovative when assisting with menu design and outlet concepts
About You:
+ Trade Industry Qualification or completion of Commercial Cookery Qualification
+ Passion for the industry
+ Relevant experience in a similar role
+ Working rights in Australia
+ Enthusiastic to escalate your career
+ Self-motivated, driven and energized in a fast-paced environment
+ Armed with smart solutions and a can-do attitude
Our Benefits:
+ Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
+ Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
+ Grow, develop, and progress with internationally recognised training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
+ Genuine care for associates' physical, emotional and financial wellbeing through our Employee Assistance Program
+ Opportunity to receive Employee Referral Incentives and get paid for working with your friend
+ Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness
Marriott Hotel is part of Marriott International's Premium portfolio, which has committed to putting people first for 90+ years. Apply now!
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Grand Sydney Hyde Park, 161 Elizabeth Street, Sydney, New South Wales, Australia, 2000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
Are you a passionate culinary leader ready to take your career to the next level? Sheraton Grand Sydney Hyde Park is seeking an experienced and dynamic Executive Sous Chef to join our prestigious team and lead our diverse Food & Beverage operations.
**About Us:**
Sheraton Grand Sydney Hyde Park is a premier luxury hotel located in the heart of Sydney. Our F&B operations are extensive and varied, serving guests across multiple outlets including:
+ In-Room Dining for 558 rooms
+ 19 versatile meeting rooms catering to conferences and events
+ The Gallery Tea Lounge - A la carte, Grab & Go & High Tea Stand & Buffet Offerings
+ Executive Lounge - Sheraton Club
+ Breakfast and Brunch Buffet Restaurant
+ 1 Hat Restaurant Sydney Common - Fine dining excellence
+ The Bar at Sydney Common
You will be leading a dedicated team of 60 culinary associates and stewarding professionals
**Role Overview:**
As Executive Sous Chef, you will be the vital second-in-command in our culinary team, supporting the Executive Chef in delivering exceptional culinary experiences across all outlets. You will oversee daily kitchen operations, ensure quality control, mentor and inspire a team of talented culinary associates, and maintain the highest standards of food safety and hygiene.
**Key Responsibilities:**
+ Lead and manage culinary operations across F&B areas
+ Collaborate with Executive Chef to develop innovative menus in line with the company's menu development processes and maintain consistency and profitability
+ Manage and train culinary staff, fostering a positive and productive environment
+ Ensure compliance with the company policies, health, safety, and sanitation regulations
+ Support large-scale events and banquets in coordination with conference services
+ Manage and improve cost control in line with the budget and increase efficiency of kitchen operations
**What We're Looking For:**
+ Proven experience in a senior culinary leadership role, preferably in luxury hotels or high-end hatted Or Michelin restaurants
+ Strong knowledge of Fine Dining a la carte, buffet and banqueting operations
+ Excellent leadership, communication, financial management, organizational skills & hands on approach
+ Passion for quality, innovation, and guest satisfaction
+ Ability to work in a fast-paced, dynamic environment and deliver the budgeted profits
Why Join Us?
Sheraton Grand Sydney Hyde Park offers a vibrant workplace culture, opportunities for professional growth, and the chance to work with some of the most talented culinary professionals in the industry. If you're ready to bring your passion and expertise to our kitchen, we want to hear from you!
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

We are seeking an experienced and passionate Head Chef to lead our busy kitchen in the heart of Mandurah. This is a full-time position offering an exciting opportunity to take ownership of a fast-paced kitchen, develop seasonal menus, and lead a talented team to deliver exceptional dining experiences.

About the Role
As Head Chef, you will oversee all aspects of kitchen operations, including menu creation, stock control, budgeting, rostering, and ensuring the highest food safety standards. You’ll bring creativity, leadership, and a strong focus on consistency and quality.

Key Responsibilities

• Lead, inspire, and train a diverse kitchen team.

• Develop and execute seasonal menus with a focus on quality, flavour, and presentation.

• Manage stock ordering, supplier relationships, and cost of goods.

• Maintain high standards of food hygiene and kitchen safety.

• Control labour costs through effective rostering and resource planning.

• Ensure smooth service during busy peak periods.

About You

• Proven experience as a Head Chef or Senior Sous Chef in a busy, high-volume venue.

• Strong leadership and communication skills with the ability to build a positive team culture.

• Excellent knowledge of cost control, budgeting, and stock management.

• Passion for fresh, high-quality ingredients and creative menu development.

• Ability to thrive under pressure and adapt to changing demands.

What We Offer

• Competitive salary package.

• Good work life balance

• Supportive management and a collaborative working environment.

• Opportunity to work in a vibrant Mandurah location.

If you are an experienced and motivated chef looking for your next challenge, we’d love to hear from you.

The Sundowner Hotel in Caboolture is entering an exciting new chapter with the launch of our brand-new Beer Garden and a focus on growing food sales through creativity, consistency, and leadership. We're on the lookout for an experienced Head Chef ready to take the reins and drive success with a strong team behind them.

We’re looking for a Head Chef who:

• Has 2+ years' experience in a similar role (pub or high-volume venues a bonus)
• Leads by example with attention to detail and a training-first approach
• Can motivate and develop their team, bringing structure and consistency
• Thrives in fast-paced environments and has a passion for quality pub classics with room for creativity
• Is confident managing COGs, rosters, compliance systems and processes
• Understands how to align kitchen operations with venue and company targets

Why Choose Us?

• Competitive salary + annual bonus of up to $20K paid quarterly
• Staff discounts across 200+ venues in Australia & NZ
• Career progression in a growing, dynamic company
• Support from central teams including Marketing, Recruitment, IT & more
• Learning & development opportunities to enhance your skills

Ready to make an impact in a growing venue?
Apply now to join a kitchen where your leadership will be recognised and your creativity supported.

Join the team at Buckleys as our new Head Chef.

Buckleys is a community club owned by the local football leagues within Geelong, with a strong focus on families, great food and excellent service. Located less than 10 minutes from the Geelong CBD and 20 minutes from the coast, and only an hour from Melbourne CBD.

Our multi-award winning venue has a large menu that changes seasonally, where we pride ourselves on consistent quality meals.

Buckleys regularly hosts a variety of functions of up to 300 people, both finger food & sit down, for corporate groups, sporting clubs and private functions.

The right person for the job will have experience:

• Managing and Mentoring a large and experienced kitchen team

• Stock take

• Kitchen costings

• Working towards KPI's

• Rostering staff

• Sourcing competitive suppliers

You'll be working in the kitchen with a very experienced team of chefs & management to achieve high performance in the club/hotel industry.

Enjoy 2 days off per week, meal included each day and 4 weeks annual leave per year.

$100,000 - $120,000 per annum + super. The salary is based on your experience and skill.

Only very experienced chefs need apply.

Please send your resume & cover letter to:

Zoe Symons

Operations Manager

Head Chef – Full Time

Salary: $95,000 + Superannuation + Time in Lieu

Hours: 40 hours per week (more over summer, less over winter)

Location: Geelong

Start Date: ASAP

We are seeking an experienced and motivated Head Chef to take charge of our kitchen operations. This is a fantastic opportunity for a hands-on professional who is ready to lead, inspire, and create dishes that leave a lasting impression.

As Head Chef, you will be responsible for the complete management of the kitchen — from menu design and staff leadership through to financial performance and food safety compliance . You’ll have the autonomy to create seasonal dishes, the support of a dedicated team, and the opportunity to make your mark on a respected venue.

What You’ll Bring

• Certificate IV in Commercial Cookery.
• 3–5 years’ proven experience as a Head Chef in a quality venue.
• Strong leadership skills with the ability to inspire, train and manage a team.
• Demonstrated business acumen with experience managing food and labour costs.
• Excellent communication skills and a calm, patient demeanour .
• Creativity in menu planning and a refined palate to deliver dishes of the highest standard.
• Experience managing food safety programs and HACCP documentation.

What We Offer

• $95k + Time in Lieu – competitive package that values your expertise.
• Seasonal hours – approx. 40 per week (with more in summer, less in winter).
• The opportunity to lead a kitchen where your creativity and leadership are celebrated.

Additional information

• Lead with impact - inspire and develop a skilled kitchen team.
• Create with freedom - design seasonal menus that showcase your culinary talent.
• Drive excellence - oversee operations, costs, and food safety to the highest sta

Take advantage of a new job in a new and exciting location where you’ll enjoy the benefits a regional role provides.

This role will suit someone who doesn’t shy away from a challenge and who’s excited by a change of scenery. Someone who can be an asset to the team and slot straight into a busy environment.

The successful applicant will be a creative Chef who’ll enjoy complimentary:

• Transport to and from their workplace
• Accommodation
• Meals while on shift
• Ongoing career progression provided by Atlas People

You’ll work alongside a busy close knit team, be required to motivate and inspire the kitchen to provide quality and consistency of service and food. The venue is a busy and vibrant Venue, which serves bistro style food plus full menu. This is a creative role and provides the right candidate the opportunity to expand and inspire the team but also the clientele.

About you

If you are trade qualified with three or more years’ experience, and:

• Possess a strong work ethic and have excellent communication skills
• Can produce consistent quality
• Have a positive and ‘can do’ attitude
• Own traditional uniform and knives
• Have experience in quality a la carte dining
• Have a keen eye with high attention to detail
• Would like to assist with menu planning and suggestions

Then this is the role for you! Please email Your CV, covering Letter and Trade Certificates to ***@atlaspeople.com.au.

About Atlas People

At Atlas People, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you.

** ALL applicants must have full and unrestricted working rights within Australia.
*** Applicants must be willing and able to provide a current National Police Check

Australia: 1300 YES CHEF )
Email: ***@atlaspeople.com.au

New Zealand:
Email: ***@atlaschefs.co.nz