Mercure Charlestown is a boutique 4-star hotel with 54 rooms, restaurant, bar and function space situated at the peak of Madison Drive in the ever expanding town of Charlestown, Newcastle. At Mercure Charlestown, we pride ourselves on offering a personalised and friendly service and view our talented employees as the key to the driving success of the hotel. Madison Kitchen & Bar is our restaurant located on-site at the Hotel.

As part of Accor Hotels, Mercure Hotel Charlestown presents a great opportunity and a fantastic environment to further your culinary excellence!
With a fun, highly skilled team, hotel discounts worldwide, and a wide range of employee benefits this is a great opportunity.

We are seeking a visionary and innovative Chef to lead our small culinary operations at the Mercure Charlestown. In this full-time hands on role, you will be responsiblefor delivering and overseeing all F&B; operations, inthe restaurant, bar & conference & events spaces.

Oversee all aspects of kitchen & restaurant operations, including food preparation, quality control, inventory management and Front of House

Leading our culinary experience and delivering consistently exceptional food

Work with management to develop seasonal menus which also compliment the skills and experience of your kitchen team

Mentorand inspire yourkitchen team, fostering a culture of learning and continuous improvement

Collaborate with the management team to ensure seamless front-of-house and back-of-house operations

Manage F&B; financials, including food cost control, labour planning, and purchasing supplier choices

Ensure compliance with food safety regulations and maintain the highest standards of hygiene and cleanliness





Partner with local and national suppliers to source high-quality, sustainable ingredients

Stay current with culinary trends to keep our restaurant a mainstay of the Charlestown and Lake Macquarie dining scene

- Oversee all aspects of kitchen & restaurant operations, including food preparation, quality control, inventory management and Front of House

- Leading our culinary experience and delivering consistently exceptional food

- Work with management to develop seasonal menus which also compliment the skills and experience of an kitchen team

- Mentorand inspire yourkitchen team, fostering a culture of learning and continuous improvement

- Collaborate with the management team to ensure seamless front-of-house and back-of-house operations

- Manage F&B; financials, including food cost control, labour planning, and purchasing supplier choices

- Ensure compliance with food safety regulations and maintain the highest standards of hygiene and cleanliness

- Partner with local and national suppliers to source high-quality, sustainable ingredients

- Stay current with culinary trends to keep our restaurant a mainstay of the Charlestown and Lake Macquarie dining scene

Applicants must have:

- Previous experience in a similar role, preferably within a hotel industry.





- A passion to be an integral part of a small business, learning how to run as all aspects of an F&B; venue

- Culinary degree or equivalent qualified certification

- Food Safety Supervisor certificate

- Current RSA certificate

- Strong knowledge of food hygiene and compliance with local health and safety regulations

- Previous experience in utilising food purchasing systems

- Flexibly to work across a range of shifts including weekends and public holidays as required

- Strong culinary skills and a passion for creating exceptional dishes

- Strong financial acumen, including experience with budgeting and cost control

- Excellent communication and interpersonal skills

- Strong problem-solving skills and decision-making abilities

- Passion for culinary excellence and attention to detail

- Flexibility and willingness to adapt to changing needs and trends

Additional Information

- This is a role that involves leading and developing a small team, which also means this role is very hand-on and needs to be able to work across all areas of the kitchen and F&B; spaces which includes just getting tasks done that need to be done.

- Our current F&B; operations include breakfast and dinner service which means the roster for this role will include a split shift (breakfast and dinner service) on a Monday, followed by 4 dinner services from 1pm to close on Tuesday, Thursday, Friday and Saturday.

- Employee benefits within the exclusive ALL Heartist Program, with worldwide discounts on accommodation and food & beverage, and Family & Friends discounts for those who mean the most to you.

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📌 Mercure Hotel - Head Chef (Maitland)
🏢 MERCURE
📍 Maitland