About EVT: Rydges North Sydney is part of EVT, one of Australasia’s market-leading experience creators offering careers that can take you wherever you want to go across entertainment, ventures, and travel. In a world of cookie cutter experiences, here at EVT we believe in changing the game. It’s why we all call ourselves Daymakers - because each day is a chance to add the wow factor for our customers and continually grow in our own careers.

Proudly owned and operated in Australia and New Zealand, Rydges offers refreshingly local stays in city, regional and resort-style hotels. We’re not just in the neighbourhood, we’re part of it. Every hotel is designed for ease, connection and quality. From check-in to check-out, our local heroes bring a can-do attitude and “too easy” service. Whether it’s for work or a well-earned break, our place feels like home with the charm of somewhere new. Join us to help make every moment memorable.

EVT has an endless range of roles and careers paths to explore across over 140 entertainment experiences like Event Cinemas and Moonlight Cinemas, 150 award winning restaurants and bars, and 80+ hotels, including QT, Rydges, Atura, LyLo, Independent Collection and Australia’s most loved year round alpine resort, Thredbo. Our ventures include a ~$2.3B property portfolio and hotel management, just to name a few. Once you’re in, there’s no limits on where your career could take you.

About the Role
We are looking for our next Exec Chef to take the lead on the food offering across the hotel. This role will have oversight on the modern Australian Wattle Restaurant & Bar, in-room-dining and events.

We are looking for an experienced Snr Sous Chef, Head Chef ready for a step up or an Exec Chef to join our team. Someone who has experience in hotels or restaurants, as well as knowledge in the conference & event landscape. Someone who can implement and execute EVT’s high standards, procedures and compliance.

Skills & Experience

• Proven experience as an Exec Chef, Head Chef or Snr Sous Chef with a background ideally in hotels, with exposure to both restaurants and conference & events (C&E) operations.
• Hands-on leadership style with the ability to manage and inspire a team.
• Creative and confident in developing seasonal menus and identifying and implementing opportunities to drive revenue growth through all F&B outlets.
• Strong background in managing food and labour costs, including rostering and cost of goods (COGs) control.
• Experience with C&E catering for events such as corporate functions, social events and weddings. Including solid planning, financial acumen and menu development.
• Strong organisational, collaboration and communication skills, with a focus on quality, delivery, consistency, and guest satisfaction.
• Previous experience rebranding or opening a restaurant would be favourable.

Key Responsibilities

• Lead the kitchen team to consistently deliver high-quality food across all hotel outlets, including the restaurant, buffet breakfast, and conference & events.
• Ensure all kitchen operations run smoothly by effectively rostering staff, managing labour costs, and maintaining appropriate staffing levels.
• Collaborate with the General Manager and F&B team on menu development, ensuring offerings are seasonal, cost-effective, and aligned with the hotel’s casual dining direction.
• Maintain strict adherence to food safety, hygiene, and OH&S standards, ensuring a clean and safe working environment at all times.
• Oversee stock rotation, inventory control, and the efficient use of supplies to minimise waste and control food costs.
• Supervise and support the kitchen brigade, delegating tasks appropriately and fostering a productive, team-oriented culture.
• Monitor and maintain the functionality and cleanliness of all kitchen equipment and workspaces.
• Stay up to date with culinary trends and incorporate innovative ideas into menus to enhance the guest experience.
• Recruit, train, and develop kitchen staff, conducting regular performance reviews and ensuring ongoing skills development.
• Represent the kitchen professionally in all interdepartmental communications and contribute to the overall success of the hotel’s food and beverage operations.

How You Work

• Inclusive leader — values diverse perspectives; builds belonging.
• Owner’s mindset — acts on data/feedback; ships improvements.
• Hands-on and non-hierarchical — leads from the front.
• Growth mindset — learns, shares, and levels up others.

Perks from Day One
As part of EVT, you unlock Elevate Perks from your first day. Parity for all levels - no ivory towers.

• 50% off dining and stays across EVT hotels – QT, Rydges, Atura, LyLo and more.
• $2 movie tickets + discounts on Gold Class, Moonlight Cinema and Candy Bar.
• Seasonal perks at Thredbo.
• Rapid career growth across our hotel & entertainment network.
• Paid parental leave; community & volunteering opportunities.

Apply Now
Join Rydges and become an EVT experience creator, opportunity taker, the ultimate Daymaker.
Join and make a positive impact on our people, communities, and environment every day.

Send your CV and a short cover letter. We welcome applicants from all backgrounds and review applications as they come in - don’t wait! We can’t wait to see the places your career will go with EVT.

When you click apply, you’ll be taken to our secure EVT careers portal (powered by Dayforce). This is our official system for managing applications across the EVT Group. You’ll simply enter your details and answer a few quick screening questions so we can get to know you better.