Culinary Operations Manager

About Us: 

At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff, and curating the details, the great Art of Australian Hospitality is its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyone a good time.

Our Venues: 

Situated on Sydney Harbour's stunning waterfront, the Museum of Contemporary Art Australia (The MCA) provides event spaces for corporate dinners, conferences, cocktail parties, private occasions, weddings, milestone celebrations and everything in-between. 

Our additional venue is situated in Sydney's CBD, inside a newly built state-of-the-art corporate building, and provides cafe's, conference rooms and event spaces for corporate meetings, dinners, conferences, cocktail parties, awards and gala occasions. All areas are activated during business hours with high volumes, with the event space extended to operate in the evenings and weekends.

As well as the kitchens inside our venues, we also have a production kitchen in Marrickville which supports menus at both venues. 

We have a range of menu's that cater to all types of events, corporate function and retail outlets.

Position Overview: 

We are seeking an experienced and dynamic Chef to join our team as a Culinary Operations Manager. The primary responsibility of this role is to oversee food delivery across multiple sites in Sydney, ensuring the quality and consistency of our products. This role focuses on menu design, styling, and delivery, with an administrative component to establish and maintain processes that guarantee set standards of food presentation and quality across all locations. This is a Monday-Friday role with flexibility to work nights and weekends as events require.

Main Duties:

• Oversee and manage food delivery across multiple cafes, restaurants, and event venues in Sydney.
• Design and style menus to ensure high standards of quality and consistency.
• Create and maintain look books to standardize menu presentation.
• Train staff to adhere to established presentation and delivery standards.
• Develop and implement processes to ensure consistent food quality and presentation across all sites.
• Work in the kitchen during events to ensure product quality and presentation.
• Work collaboratively with front and back of house teams to ensure smooth operations and service.

Skills/Experience Required:

• Proven experience as a skilled and creative senior chef, in menu design and food styling.
• Chef experience across different venues, including social and corporate, small and high volume, with technical and detailed menu items.
• Strong leadership and management skills.
• Exceptional organisational and administrative abilities.
• Ability to train and develop kitchen staff.
• Strong focus on quality control and consistency.
• Excellent communication and interpersonal skills.

How to Apply: 

If you are passionate hospitality professional and have the skills and experience to excel in our team, we invite you to send us your resume!