Rydges Resort Hunter Valley - Head Chef - Lovedale Brewbar

Title: Head Chef Position Overview: The Head Chef effectively manage and co-ordinate the production of food all areas of the hotel and maximises profitability. They maintain and approve the quality of all prepared food items that leaves the kitchen and is ultimately responsible for the day to day running of all kitchen activities. Our Vision is to be the most highly regarded hospitality, leisure and entertainment company outperforming our markets by being better than yesterday, every day. Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values. Our Goals Grow revenue ahead of market  Maximise asset performance Business transformation     Our Values  Empowerment: Step up and be accountable Possibilities: Always evolve and improve Community: Strong teams, better together Key Roles & Responsibilities •    Lead, mentor, and inspire their outlet's kitchen outlet team•    Build a positive, professional, and performance-driven kitchen culture•    Manage rosters, recruitment, onboarding, and ongoing team development•    Conduct performance management and support career progression within the team•    Collaborate with the Executive Chef to develop and execute menus that align with the Food & Beverage Kitchen outlet and Rydges brand standards•    Deliver seasonal menu updates, rotating specials, and promotional offerings•    Ensure consistency in taste, presentation, portioning, and quality across all dishes•    Design and deliver menus suitable for group dining, events, and peak resort periods•    Ensure menus accommodate dietary requirements and guest preferences•    Oversee daily kitchen operations for Lovedale Brewbar•    Deliver efficient, high-quality service during busy periods and peak trade•    Work closely with Front of House teams to ensure smooth service delivery•    Monitor service flow and adapt staffing and prep to meet operational demands Work under the guidance of the Executive Chef to:•    Align menu direction, innovation, and food standards across the resort•    Implement group systems, recipes, and operating procedures•    Maintain consistency in food presentation and quality•    Support supplier selection and product consistency•    Provide operational feedback and performance insights from day-to-day service•    Manage food costs, GP margins, portion control, and waste minimisation•    Oversee ordering, stock rotation, and supplier relationships•    Conduct regular stocktakes and maintain accurate inventory records•    Support reporting and analysis of food and kitchen performance•    Ensure full compliance with food safety legislation and NSW health requirements•    Maintain WHS compliance and safe kitchen practices•    Uphold exceptional cleanliness, organisation, and equipment standards•    Lead by example in food handling, hygiene, and workplace safety Behaviours & Attributes Experience working with or reporting to an Executive Chef. Passionate about the process of procuring, preparing, cooking and serving of food. Have the stamina to remain focused for long hours on foot exposed to heat, grease, high pressure and odd working hours in a high pressure kitchen environment. Be a confident people leader with excellent communication skills with the ability to guide, coach and mentor their juniors while maintaining an amicable atmosphere in the kitchen. Creativity is key in this role.