Executive Chef - Rydges North Sydney

About EVT and Rydges North Sydney

Rydges North Sydney sits within EVT, a leading experience business across Australasia with opportunities spanning entertainment, ventures, and travel. EVT describes its people as “Daymakers” — teams who focus on adding memorable moments for customers while building their own careers. The group operates in Australia and New Zealand and includes hotels, cinemas, restaurants, bars, property holdings, and hotel management ventures.

Rydges hotels are known for local hospitality, practical comfort, and easy, friendly service. The brand aims to feel connected to the neighbourhood while still offering the reliability and quality expected of a modern hotel stay.

EVT’s broader network includes more than 140 entertainment experiences, 150 award-winning restaurants and bars, and over 80 hotels, along with a major property portfolio and hotel management operations. It offers a wide career pathway for people who want to grow across multiple hospitality and entertainment businesses.

Role Overview

The hotel is seeking an Executive Chef to take full responsibility for the food operation across the property. The role covers the modern Australian Wattle Restaurant & Bar, in-room dining, buffet breakfast, and conference and events catering.

This opportunity is suitable for an experienced Senior Sous Chef, Head Chef, or current Executive Chef who is ready to step into a broader leadership role. A strong background in hotels or restaurants, together with practical knowledge of conference and event service, is important. The successful person will be expected to deliver EVT’s quality, compliance, and operating standards consistently.

Key Responsibilities

The Executive Chef will guide the kitchen team and oversee food quality, service standards, and kitchen operations across all hotel outlets.

• Lead the culinary team to consistently produce high-quality dishes for the restaurant, breakfast service, and conference and event functions.
• Manage staffing levels and rosters to ensure smooth daily operations while keeping labour spend under control.
• Work with the General Manager and food and beverage team to design seasonal, commercially sound menus that fit the hotel’s casual dining style.
• Maintain strong food safety, hygiene, and occupational health and safety practices throughout the kitchen.
• Control stock movement, inventory, and supply usage to reduce waste and keep food costs efficient.
• Support and direct the kitchen brigade by assigning tasks effectively and encouraging a positive team culture.
• Oversee the condition and cleanliness of kitchen equipment and work areas.
• Bring fresh culinary ideas into menus by staying current with food trends.
• Recruit, train, coach, and review kitchen staff, supporting their ongoing development.
• Act as a professional point of contact for kitchen matters across departments and contribute to the wider success of food and beverage operations.

Skills and Experience

The ideal candidate will bring a mix of leadership, planning, menu development, and cost control capability, along with hands-on hotel or restaurant experience.

• Background as an Executive Chef, Head Chef, or Senior Sous Chef, preferably in hotels with exposure to restaurant and conference/event operations.
• Confident, practical leadership style with the ability to motivate and guide a team from the front.
• Ability to create seasonal menus and spot opportunities to grow revenue across food and beverage outlets.
• Experience managing food and labour budgets, rostering, and cost of goods control.
• Experience catering for corporate events, social functions, and weddings, including planning, menu design, and financial management.
• Strong communication, collaboration, and organisation skills with a focus on quality and guest satisfaction.
• Experience with restaurant rebranding or new venue openings would be an advantage.

How You Work

• Inclusive leadership approach that values different perspectives and helps people feel they belong.
• Ownership mentality, using feedback and data to drive improvements.
• Practical, front-line leadership style rather than a rigid hierarchy.
• Growth-oriented mindset with a willingness to learn, share knowledge, and develop others.

Perks and Benefits

From the first day, employees gain access to EVT’s Elevate Perks program. The company promotes equal treatment across levels and a flat culture.

• 50% discount on dining and accommodation across EVT hotels including QT, Rydges, Atura, LyLo, and more.
• $2 cinema tickets, plus savings on Gold Class, Moonlight Cinema, and Candy Bar purchases.
• Seasonal benefits associated with Thredbo.
• Fast-tracked career progression across the hotel and entertainment network.
• Paid parental leave, plus community and volunteering opportunities.

Application Information

Candidates are invited to submit a CV and a brief cover letter. Applications from all backgrounds are welcome, and submissions will be reviewed as they are received.

Applicants will be directed to EVT’s secure careers system, which is used to manage applications and includes a short screening questionnaire.

Candidate Fit

This role is open to experienced culinary leaders who are ready to manage a busy hotel kitchen operation and contribute to both guest experience and commercial performance. It suits professionals with proven hotel, restaurant, and events exposure who can lead teams, maintain standards, and drive menu and business outcomes.

Additional Information

The position is based in North Sydney, New South Wales, Australia. It is a full-time, on-site role.