Director of Culinary

Job Description

What you’ll do…

• Lead a large, dynamic kitchen team in one of the most exciting culinary operations to open on the Gold Coast.
• Working collaboratively with Ennismore’s global F&B team, Carte Blanched, on restaurant concepts and collaborative innovation and creating a new innovative menu.
• Lead the vision of excellence, bringing brands and concepts to life and installing this culture into the team.
• Have a firm grip on the costs of the restaurant kitchen, from labour through to always striving to find efficient solutions whilst maintaining the quality and integrity of the menu.
• Both guest and team experience will be at the heart of all you do. You’ll lead your team by example, keeping them involved and motivated; helping them feel empowered and supported, confident in providing top experiences for our guests and comfortable turning to you with questions.
• Keep close to market trends in restaurants both locally and globally to ensure your venues remain competitive in both landscapes
• Leading relationships with local suppliers and upholding farm to table sustainable ethos
• Delivery of budgets & department profit
• Promote guest satisfaction throughout the operation. Respond to guest complaints in a timely manner.
• Implement repeat guest recognition programs to build loyalty to the operation.
• Maintain a high-level path to achieving brand goals, such as 50 Best and Hatted awards
• Act as a liaison between the community and the Food and Beverage operation.
• Work seamlessly with brand partners and corporate partnerships.
  

Qualifications

What we’re looking for…

• 6+ years’ experience in a similar Exec Head Chef role in a busy, bustling restaurant group or leading lifestyle hotel with freshness and provenance of ingredients as a key priority
• Proven track record managing large operations and ideally experience of a new opening.
• A true passion for creativity whilst maintaining the integrity of our brand standards through the dishes on the menu.
• Experience in open fire cooking ideally working with regional seafood and has strong relationship with quality produce and its sourcing.
• A Strong problem-solving and decision-maker, someone who has a track record in setting up new processes and functions and has a good eye for detail
• A great communicator with stakeholders across the business at all levels and external partners. You will have the ability to interact and articulate the culinary vision and get teams as excited as we are.
• You’re naturally curious and want to challenge the status quo by bringing your own ideas to the fore.
• You’re super organised and will be able to calmly jump from project to project and manage competing, and sometimes conflicting priorities
• You must be genuinely interested in our industry; whether that’s a love for a delicious meal, a decent drink, a cosy bed or a travel adventure
• Someone proactive and able to work independently but likes being sociable & collaborative too
• You’re looking for a place where you can be you; no clones in suits here
• You learn quickly and adapt to Mondrian unique culture.
• You’re not precious. We leave our egos at the door and help get things done
• First name *