Rydges Resort Hunter Valley - Head Chef

Title: Head Chef - Lovedale Brewbar

Position Overview: Lovedale Brewbar is our dynamic, all day dining venue featuring brewery fresh beer, straight from the tank and an elevated menu of delicious pub classics. The Head Chef effectively manages and co-ordinates the production of food for Lovedale Brewbar, Room service and Pool Bar, and is ultimately responsible for the day to day running of the kitchen.

Located in the heart of Australia’s premier wine region, situated across an enormous slice of pristine countryside. Rydges Resort Hunter Valley is a vibrant 419-room resort an all-encompassing destination for leisure, conferences, and unforgettable events. As home to the award-winning Hunter Valley Conference and Events Centre which caters from 10 to grand celebrations for over 1,100 guests.

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

• Present a standard of food that consistently meets and exceeds the expectations of patrons.
• Take effective action to resolve any problems to prevent and/or address complaints.
• Guarantee that all foods are stored and prepared in a safe and hygienic matter.
• Assures that all sections and staff are prepared and ready for service.
• Ensure that the standard recipes and production specifications are maintained.
• Work diligently towards reaching and/or maintaining all budgetary targets.
• Anticipate and attend to guests culinary needs and desires immediately.
• Direct, supervise and assist colleagues to ensure a high level of productivity and service standard within the department at all times.
• Recruit, train and develop Kitchen team members, including regular performance evaluations and appraisals.
• Process any disciplinary action in conjunction with Executive Management.
• Support and actively cultivate an environment of positive service within the department to ultimately achieve a level of service quality that consistently meets and exceeds the expectations of guests and team members.
• Liaise with Chefs, Food & Beverage Managers and Outlet Supervisors to ensure a smooth running operation.
• Ensure that all standard recipes are followed in all outlets.
• Monitor stock rotation in all storage facilities.
• Follow and enforce the hotel policies, procedures, guidelines and manuals to ensure compliance, safety and profitability.
• Have full knowledge of and practice the hotel’s established occupational health and safety guidelines (WHS).
• Create, distribute and manage departmental roster effectively ensuring that strategies and practices are in place to facilitate the efficient and effective staffing for the department such that financial and service targets are achieved.
• Control departmental expenses within set targets.
• Control the consumption of operating supplies to the kitchen.
• Keep up to date with menu trends and recipes.
• Ensure the protection and maintenance of all operating equipment.
• Inspect supplies, equipment and work areas for cleanliness and functionality.
• Effective organisational communication with other departments.
• Actively stay up to date with hotel and EVENT information, objectives, policies and procedures and ensure to communicate any and all of these updates or changes to the team and/or or affected departments/parties.
• Ensure all incidents, injuries and hazards are reported, reviewed and preventative/corrective measures are taken.
• Be a brand ambassador for the hotel as well as EVENT Hospitality & Entertainment.
• Attend all scheduled meetings.
• Participate in scheduled training and development programs.
• Give assistance and support to other departments and/or colleagues when needed.

Behaviours & Attributes:

• 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.
• Ability to guide, coach and mentor their juniors while maintaining an amicable atmosphere in the kitchen.
• Creativity is key in this role.

Preferred Qualifications:

•     Certificate III or IV in Commercial Cookery (or higher)
•     NSW Food Safety Supervisor Certificate

Benefits & Perks:    

•  Incredible team member discounts from your first day on-the-job.   
•  50% off stays at EVT hotels – Rydges, QT, Atura, Lylo 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.