Atura Oran Park, a new hospitality destination in Southwestern Sydney, is looking for an Executive Chef to lead culinary operations across the hotel’s outlets, including a signature bar & grill, a Japanese restaurant, and event spaces. Key Responsibilities Lead the kitchen team to consistently deliver high-quality food across all hotel outlets. 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 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. What you’ll bring 5+ years of experience as an Executive Chef with a strong culinary background in restaurant groups, hotels, or premium dining venues, ideally in restaurant openings. Strong leadership style with the ability to lead from the front, motivate and inspire a team. Creative and confident in developing menus, setting high standards and identifying opportunities for improvement across all F&B outlets. Solid financial background in food and labour costs, including rostering and cost‑of‑goods (COGs) control, forecasting, and P&L reporting. Experience with catering for a range of events such as corporate functions, social events and weddings, including planning, financial acumen and menu development. Strong organisational, collaboration and communication skills, with a focus on quality, delivery, consistency, and guest satisfaction. Strong commercial acumen with a keen eye for market trends, competitor activity and opportunities to drive profitability and value. How You Work Daymaker ethos – no one’s too big for the small things. Owner’s mindset – acts on data/feedback; ships improvements. Growth mindset – learns, shares, and levels up others. Perks from Day One 50% off dining and stays across EVT hotels. $2 movie tickets and discounts on Gold Class, Moonlight Cinema and Candy Bar. Seasonal perks at Thredbo. Rapid career growth across the hotel and entertainment network. Paid parental leave; community & volunteering opportunities. #J-18808-Ljbffr