🔥 Executive Chef – Multi-Venue Waterfront Leadership | DG Hospitality Group

Lead culinary excellence across three stunning venues in one of Sydney’s most dynamic hospitality groups.

DG Hospitality Group is seeking a passionate, forward-thinking Executive Chef to spearhead kitchen operations across three of our premier waterfront venues. This is a rare opportunity to shape menus, elevate kitchen standards, and drive culinary creativity across a high-volume, multi-outlet portfolio – including a fine dining restaurant, a modern café, and a vibrant event space catering to up to 300+ guests.

You’ll bring both creative flair and commercial acumen – balancing taste, presentation, systems, leadership and logistics – to create unforgettable dining experiences that reflect the best of modern Australian cuisine with a local produce focus.

A Taste of Your Day-to-Day

Curate and evolve seasonal menus that honour tradition while showcasing modern innovation – for a mix of à la carte, café-style, in-room dining, and large-format events.

Run day-to-day operations across all kitchens – including food prep, cooking in service, plating, and maintaining high standards of consistency and presentation.

Lead from the front with a hands-on approach – building a high-performance team culture through training, mentorship and example.

Oversee catering for high-end corporate events, VIP dignitaries, weddings, social events, and large banquets exceeding 300 guests.

Ensure commercial control – including food cost tracking, budgeting, ordering, rostering, and compliance across outlets.

Collaborate closely with senior leadership and front-of-house teams to deliver flawless execution and exceptional guest satisfaction.

Uphold rigorous food safety, hygiene and OH&S standards, with regular audits and documentation.

Take the reins on kitchen forecasting, planning, and performance reporting aligned with business goals.

Champion a culture of safety, integrity, and teamwork in every kitchen space.

What You’ll Bring

Proven experience as an Executive Chef or Senior Sous in a high-volume, multi-outlet setting – ideally premium dining, luxury hotel, or large-scale hospitality.

Strong background in modern Australian and European cuisine, with a creative and seasonal approach.

A natural leader who thrives under pressure, maintains cool in fast-paced environments, and brings people with them.

Solid understanding of kitchen financials, food and labour costs, compliance, and supplier management.

Formal qualifications in Commercial Cookery (Diploma level preferred), Food Safety Certificate, and First Aid.

Flexible availability including evenings, weekends, and public holidays as required.

Exceptional interpersonal, written, and verbal communication skills.

Physically capable of leading in a demanding, hands-on kitchen environment.

What You Can Expect from Us

At DG Hospitality Group, we reward initiative, passion, and results. In return for your dedication, you’ll receive:

A competitive salary package with room to grow.

Creative freedom to shape menus and kitchen culture across three exciting venues.

A supportive, close-knit executive team that values and backs its chefs.

A dynamic workplace that blends café culture, fine dining, and event catering under one ambitious banner.

Real opportunity to build your profile and make a mark in Sydney’s culinary landscape.