The Melbourne Racing Club (MRC) is one of Australia's most prestigious Sports, Events and Property Development companies. As well as running elite horse racing at Caulfield, Ladbrokes Park (Sandown) and Mornington Racecourses, we own 15 pub venues under the Pegasus Leisure Group (PLG), an emerging collection of owned events such as The Peninsula Picnic and Whiskey, Wine and Fire and finally the MRC Foundation, our charitable arm.What's the opportunity?Make no mistake - these kind of opportunities are rare and career-defining.The Executive Chef of MRC is a high profile, industry leading role, managing the country’s premier culinary race day operation over 3 racecourses, including specialised owned events and non-race day catering. Working closely with the General Manager – Hospitality, the Executive Chef oversees the development and execution of the food strategy to ensure that MRC’s Hospitality practices are exemplary, commercially effective and aligned with business strategy.The Executive Chef is responsible and accountable for effectively managing the Kitchen department including the day to day activities, financial performance and strategic planning associated with servicing all MRC restaurants, outlets, events and functions and will guide the direction of MRCs culinary offering, food product and delivery to generate increased business opportunities within the Commercial team and create memorable and varied culinary experience for members.What will my responsibilities be?Develop the operational plan for the kitchen and staff in conjunction with the General Manager – Hospitality, taking into consideration member needs, industry trends, business activity, local market, facilities and service targetsEnsures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitabilityDevelops recipes and techniques for food preparation and presentation which help to assure consistent high quality to minimise food costsDevelop and maintain an understanding of MRC members wants, needs and expectations and advocate internally on their behalfPrepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors financial results and takes corrective action as necessary to help assure that financial goals are metProvide coaching and mentoring to develop the department, ensuring the team are committed to a culture of continuous improvement to identify the provision of quality service to both internal and external clientsBe a responsible leader with an analytical and strategic mind and develop a broad knowledge of the business, committed to best-practice, innovation and compliancePeriodically visit dining areas when it is open to welcome membersQualifications/Experience RequiredMinimum of 5 years’ experience in Executive Chef, Chef de Cuisine or Head Chef role in fast-paced, high volume environmentsFormal Culinary or relevant tertiary and/or postgraduate qualificationPrevious experience in managing multiple food service outlets and banquet facilitiesIn depth food product knowledge and deliveryAdvanced understanding of the hospitality industryExtensive industry contacts, nationally to ensure direct access to the best produceExtensive experience in business planning and knowledge of accounting procedures including planning, forecasting and controllingDemonstrable experience in staff management activities including recruiting, rewarding, appraising and counselling This is a truly unique opportunity that offers the right candidate a chance to make a lasting impact within Victoria’s culinary scene. Melbourne Racing Club values differences in gender, age, ethnicity, race, cultural background, disability, religion and sexual orientations and encourages all suitable applicants to apply for this role. AUDCaulfield3162