Executive Chef

THE EAST INN IS OPENING SPRING 2026
We need an Executive Head Chef who's ready to build something from nothing and make it his.

This isn't a role. It's a blank canvas on the water.

You will have the creative freedom to develop a small, exciting and eclectic seasonal menu, showcasing quality produce, bold flavours and a style of cuisine that is distinctive to the venue. No corporate menu templates, no watered-down crowd-pleasers, just food that reflects who you are as a chef. You'll team up with our Front of House Manager to build a food, wine and cocktail experience that actually hits, evolving with the seasons instead of gathering dust on a laminated menu.

We want someone who:

• Builds a kitchen crew that runs tight, works hard and has each other's backs
• Drops seasonal menus that turn heads and keep regulars coming back
• Holds the line on quality and consistency, every single service, no excuses
• Brings the energy that makes a venue impossible to ignore
• Isn't afraid to take a swing on flavour combinations that shouldn't work, until they do

This is day-one stuff. You're not stepping into someone else's kitchen, inheriting someone else's systems, or cleaning up someone else's mess. You're building your own: your menu, your team, your reputation, our standards.

Picture warm yellow light, timber finishes throughout, windows running the full length of the room letting the waterfront in from every angle, and a fireplace anchoring the space right at its centre. Stone underfoot on the bar side, carpet through the bistro, two distinct moods under one roof, both built with the same care. The East Inn sits right on the Kingston waterfront: golden hour through the glass, a space built to feel effortless even though every inch of it was deliberate. We want the food to match the room: precise, warm, a little unexpected, unmistakably its own thing.

If you're driven, precise, a little obsessed with getting it right, and ready to put your name on a waterfront venue from the ground up, we want to hear from you.

Pay: From $100,000.00 per year

Application Question(s):

• How many years of hospitality experience do you have in a kitchen?
• What do you believe will be the most relevant job in your experience?
• Have you managed multi venue operations before?

Work Location: In person