**Description:** **Care Connects Us** At Hyatt, we believe in making people feel at home wherever they are in the world. We turn jobs into careers, encounters into experiences and trips into journeys. Join a team that is making travel more human, connected and sustainable. Here, everyone’s role matters and your individuality is celebrated. **About Andaz Gold Coast** Andaz means “personal style”—and our culinary vision is no exception. Opening in mid-2026, Andaz Gold Coast will set a new benchmark for lifestyle luxury in Australia. Set across floors six to 21, the hotel features 202 luxurious rooms and suites; the Coast’s largest pool deck club; a stunning and substantial Mediterranean restaurant and vibrant, design-led spaces that celebrate local culture and craft. **Our F&B playground:** + Andaz Pool Club: the Coast’s largest pool deck club with private cabanas and al fresco dining + Mediterranean Brasserie & Bar: sun-washed flavour, grill and coastal classics from key regions will be totally reimagined, with nothing of its kind in the area + Hinterland Bar: bold cocktails, local spirits, low & no options, and refined bar snacks + Morning Bar: a high-energy ritual for body, mind and soul—coffee, juices, wellness-led bites + In room dining: all the classics in mind with a few hits from our venues, with a substantial wellbeing menu on offer Note: this is a rooms-led hotel with no major event spaces; experiences and outlets are the heroes, while some events will be held within our outlets and bespoke locations. **The Opportunity** We’re seeking a visionary, hands-on Executive Chef to lead our pre-opening culinary strategy and deliver best-in-market dining across all distinct venues. You’ll craft menus that champion Southeast Queensland’s growers, fishers and artisans; embed rigorous food safety and sustainability practices; build an energised, guest-obsessed kitchen culture; and create the culinary identity for Australia’s first Andaz. **Key Responsibilities** **Pre-Opening** + Concept to curtain-up: finalise outlet concepts, kitchen workflows, equipment specs and OS&E; build opening menus, tastings and training + Team build: recruit, onboard and inspire a diverse brigade; establish standards, SOPs and a coaching culture (including apprenticeships) + Sourcing & partnerships: curate a regional supply network—farmers, fishers, foragers, roasters, distillers; ensure provenance and traceability + Compliance foundations: implement HACCP-based Food Safety Program aligned to QLD Food Act; allergen, cross-contamination and sanitation protocols + Sustainability by design: set targets for waste reduction, nose-to-tail/leaf-to-root, smart ordering, portioning and circular practices **Operating** + Culinary excellence: deliver consistently exceptional food quality, speed and presentation across all dayparts and outlets + Menu leadership: seasonal, produce-led, fun and energetic menus; engineer for margin and mix; innovate with limited-time offers and poolside rituals + People & culture: mentor Leaders of Kitchen; drive safety, wellbeing, diversity and performance; succession planning and talent development + Financial performance: own COGS, labour, forecasting and inventory; negotiate with suppliers; drive profitable contribution per outlet + Guest obsession: be visible on the floor; partner with FOH to elevate service and feedback loops; manage reputation and guest sentiment + Collaboration: work with Marketing/PR on storytelling, content shoots, launches and partnerships; support Sales on buyouts and VIP activations + Standards & safety: maintain HACCP compliance, audits, records; oversee maintenance, calibration, cleaning, pest control and crisis readiness **Qualifications:** + Executive Chef experience in 5-star luxury, upper-upscale or lifestyle hotels or acclaimed restaurants will be in your review; pre-opening experience, strongly preferred + A produce-first philosophy with deep knowledge of Australian seasonality and a network of local suppliers + Proven leadership of multi-outlet operations with high volume and high quality + Mastery and Chair of HACCP, food safety, allergens and occupational health & safety + Strong financial acumen: menu engineering, COGS control, labour planning and forecasting + Creative energy and modern culinary sensibility that balances flavour, theatre and wellness + Excellent communication, collaboration and stakeholder management skills + Qualifications: Certificate III in Commercial Cookery (or equivalent trade), Food Safety Supervisor certification; additional culinary or management credentials valued + Full Australian working rights strongly preferred **Why Join Andaz Gold Coast – by Hyatt** + Shape the culinary identity of Australia’s first Andaz—and Gold Coast’s most exciting lifestyle hotel + A values-led culture: Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing + Global career pathways with Hyatt; complimentary and discounted accommodation worldwide + Wellbeing programs, EAP and competitive leave benefits + A creative environment where your ideas become signature experiences **Location** On-site, Broadbeach, Gold Coast QLD. **How to Apply** Please submit your CV and a brief cover letter sharing a standout outlet launch or activation you’ve led, including commercial and guest-impact results. Discover Andaz: https://www.hyatt.com/andaz Hyatt is an equal opportunity employer. We celebrate individuality and are committed to an inclusive environment for all colleagues and guests. **Primary Location:** AU-QL-Gold Coast **Organization:** Andaz Gold Coast **Job Level:** Full-time **Job:** Culinary **Req ID:** GOL000272 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.