Executive Chef

Join our team at Novotel Sunshine Coast Resort, home to the region’s largest premier convention and event venue, catering for events of up to 1,400 guests. With over 370 rooms, resort-style facilities and vibrant dining outlets including SOLA Restaurant – offering elevated Mediterranean-inspired à la carte cuisine with a modern Italian influence – our property delivers diverse, high-volume culinary experiences across both conference and restaurant settings.

As part of the global Accor network, we offer the opportunity to build your career within one of the world’s leading hospitality groups, committed to excellence, innovation, and exceptional guest experiences.

As Executive Chef, you will lead and elevate the culinary direction across both kitchens, driving high-volume conference and banqueting production while delivering exceptional standards across all outlets. You will shape menu innovation, optimise operational performance, and build a high-performing culinary team.

Key Responsibilities

• Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every service
• Direct high-volume conference, banqueting and à la carte operations with precision and consistency
• Develop and execute seasonal, commercially driven menus across all offerings
• Uphold exceptional standards of quality, presentation and consistency
• Drive food cost control, labour management and rostering to achieve budget targets
• Ensure full compliance with food safety, WHS and brand standards
• Partner with Sales & Events to deliver seamless, high-impact event experiences
• Contribute to strategic planning, innovation and continuous improvement initiatives

To be successful in this role, you will have:

• Proven experience as an Executive or Head Chef, preferably within a hotel environment
• Extensive experience in high-volume banqueting and conference catering
• Strong background in menu development and à la carte service
• Exceptional leadership skills with the ability to inspire and mentor large teams
• Sound financial acumen, including budgeting, forecasting, and cost control
• A hands-on leadership style with strong operational presence
• A commitment to culinary excellence, innovation, and consistency