Regional Executive Chef

Olympic Dam | Multi-Site Leadership Role

Are you an experienced culinary leader ready to influence food strategy, standards, and innovation across a large-scale remote operations portfolio?

We are seeking a passionate and commercially minded Regional Executive Chef to lead culinary excellence across multiple sites within our Operations & Resources sector. This is a unique opportunity for a highly accomplished chef to drive best practice, mentor culinary teams, enhance client experiences, and shape the future of food services across a diverse portfolio.

About the Role

Reporting to the Area Manager, the Regional Executive Chef is responsible for:

- Driving food standards, consistency, and operational excellence across multiple sites.
- Leading culinary innovation and client-focused food propositions.
- Coaching, mentoring, and developing Head Chefs, Sous Chefs, Chefs, and Utilities.
- Improving food quality, presentation, and customer satisfaction outcomes.
- Supporting menu development, implementation, and compliance.
- Managing food cost performance and waste reduction initiatives.
- Building strong client relationships through innovation and service excellence.
- Supporting mobilisations, bids, VIP events, and special projects.
- Championing food safety, health and safety, and continuous improvement initiatives.

This role combines strategic leadership with hands-on operational support and requires regular travel throughout the portfolio.

Key Responsibilities

Culinary Leadership & Standards

- Drive culinary standards and best practices across all sites.
- Deliver innovative food concepts that exceed client and guest expectations.
- Conduct quality audits and provide operational coaching.
- Lead food safety and HACCP compliance initiatives.
- Support the implementation and success of culinary systems and programs.

People Leadership





- Coach and develop senior culinary teams.
- Assist with succession planning and talent development.
- Support recruitment of senior chefs and key operational personnel.
- Foster a culture of accountability, teamwork, and continuous learning.

Menu Development & Innovation

- Develop and implement seasonal and contract-specific menus.
- Create forward-thinking culinary plans tailored to client needs.
- Incorporate guest feedback, food trends, nutrition considerations, and food waste insights into menu design.
- Deliver memorable dining experiences, special events, and VIP functions.

Commercial & Operational Excellence

- Monitor and support food cost performance across the portfolio.
- Drive menu compliance and recipe adherence.
- Reduce food waste and improve purchasing efficiencies.
- Support sites to achieve financial targets while maintaining quality outcomes.

Client Engagement

- Establish robust relationships with site and corporate client stakeholders.
- Conduct food presentations, tastings, and quarterly innovation reviews.
- Identify opportunities to enhance food offerings and create additional value for clients.

About You

To be successful in this role, you will bring:

Essential Requirements

- Certificate III in Commercial Cookery.
- Trade-qualified Executive Chef.
- Minimum 10 years' experience in senior culinary leadership roles.
- Demonstrated experience managing multiple sites or operations.
- Strong commercial acumen with a sound understanding of P&L; management and food cost control.
- Experience leading large-volume catering operations.
- HACCP qualification.
- Exceptional leadership, coaching, and mentoring skills.
- Excellent communication and stakeholder engagement abilities.
- Strong organisational and time management skills.
- Ability to influence change across diverse teams and environments.
- Current Police Clearance or the ability

📌 Executive Chef (Australia)
🏢 Compass Group Australia
📍 Australia