Job Description

Job Summary We are seeking a dynamic and visionary Executive Group Chef to provide strategic leadership across multiple lodges or culinary operations. This role is responsible for maintaining the highest standards of culinary excellence, operational efficiency, team development, and innovation in line with our brand's food philosophy.
Key Responsibilities:
Strategic & Operational Oversight

• Lead and coordinate culinary operations across multiple properties.
• Develop and implement standardized food strategies, operational procedures, and quality benchmarks.
• Ensure alignment with the brand's vision, guest expectations, and industry trends.

Team Leadership & Development

• Mentor and support Head Chefs and Sous Chefs to ensure high-performing teams.
• Be responsible for the recruitment, training, and management of all kitchen staff.
• Oversee staff rostering, attendance, and payroll-related records.
• Foster a culture of excellence, teamwork, and continuous improvement.

Menu Innovation & Quality Control

• Design, refine, and update menus to ensure creativity, variety, and quality.
• Approve and finalize dishes prior to service to ensure presentation and taste standards.
• Monitor guest satisfaction and implement feedback mechanisms.

Cost & Resource Management

• Manage food costs, stock levels, and procurement according to operational needs.
• Plan orders of ingredients and kitchen equipment, and manage supplier relationships.
• Arrange for timely repairs and maintenance of kitchen infrastructure.

Compliance & Safety

• Ensure full compliance with health, safety, hygiene, and sanitation standards.
• Conduct regular inspections and audits across kitchens.
• Oversee training in health and safety best practices.

Executive Collaboration

• Represent the culinary department in leadership and strategy meetings.
• Collaborate with other department heads to support business goals and elevate guest experience.

Required Skills & Qualifications:

• Minimum 10 years of culinary experience in hospitality, with at least 5 years in senior/executive roles.
• Proven success as a Head Chef or Executive Chef in luxury or multi-property environments.
• Strong leadership, mentorship, and people management skills.
• Strategic thinker with solid business and financial acumen.
• Excellent knowledge of modern culinary trends and optimized kitchen operations.
• Competent in MS Office, restaurant management software, POS systems, and Sage.
• Certified in food safety, hygiene, and kitchen health regulations.
• Culinary degree or relevant qualification.

What We Offer:

• Opportunity to work in a dynamic and creative environment.
• Autonomy to shape food philosophy and influence guest experience.
• Competitive salary with structured time-off cycles (6 weeks on / 2 weeks off).
• Supportive executive team and professional growth opportunities.

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