About Us

The Catering Dept is a high-performance catering business with a reputation for innovative menus, precision operations, and exceptional client experiences. We deliver to some of NSW’s most high-profile corporate events, festivals, and private functions, with a focus on quality, creativity, and efficiency.

We are a calm and respectful modern kitchen, proudly multicultural and all-inclusive, where collaboration, professionalism, and mutual respect are at the heart of how we work.

We’re looking for an Executive Chef who thrives in a fast-paced, large-scale catering environment, has a meticulous approach to quality and cost control, and can lead and develop a high-performing kitchen team.

The Role

This position is 50% hands-on kitchen leadership and 50% administrative & operational management.
You’ll work predominantly Monday to Friday, day shifts, with occasional offsite requirements to oversee large-scale events, attend client meetings, and travel for national event tours.

As our Executive Chef, you will:

Lead kitchen operations – Oversee daily production, menu execution, and service standards for all catering functions.

Menu innovation – Develop and refine seasonal menus, incorporating local and sustainable sourcing practices.

Multicultural & traditional cooking expertise – Bring a proven track record and passion for creating multicultural cuisines, paired with an understanding of old-school cooking techniques.

Bulk production mastery – Confidently operate and oversee large-scale cooking equipment such as smokers, steam kettles, and commercial production tools, with experience in pickling, preserving, and making sauces & jams from scratch.

Cost control – Manage and achieve targeted COGS, portioning, and wastage KPIs.

Labour management – Schedule, monitor, and control kitchen labour to meet budgeted percentages.

Operational delivery – Ensure all catering deadlines are met with precision and consistency.

Client satisfaction – Maintain high levels of client feedback scores through food quality, presentation, and service collaboration.

Team leadership – Train, mentor, and develop chefs and kitchen hands, building a skilled and motivated team.

Compliance – Maintain strict adherence to WHS and all food safety standards.

What You’ll Bring

Proven experience as an Executive Chef or Senior Sous Chef in a large-scale catering, hotel, or event operation.

Previous experience in offsite and/or delivered catering is essential.

Demonstrated passion and skill for creating multicultural cuisine.

In-depth knowledge of old-school cooking techniques and traditions.

Strong experience in bulk production including use of smokers, steam kettles, pickling, preserving, and scratch-made sauces & jams.

Strong business acumen with a track record of meeting cost, labour, and service KPIs.

Proficiency with industry software, including:

Restoke (stock control & kitchen management)

Ordering platforms such as Foodbomb, Ordermentum, or FoodByUs

Google Suite for operations

WhatsApp for team communications

Rostering software such as Deputy or Connect Teams

Excellent leadership and communication skills.

Creative flair with a deep understanding of diverse cuisines and dietary requirements.

Ability to perform under pressure while maintaining high standards.