The Role

As our Executive Chef, you will play a key leadership role in shaping the culinary identity of the estate and delivering exceptional dining experiences across our restaurants, events and guest offerings.

Ardour Lilianfels Blue Mountains has entered an exciting new chapter following a multi-million-dollar refurbishment and rebrand as part of Salter Brothers Hospitality's Ardour Hotels & Estates collection

Just 90 minutes from Sydney, Ardour Lilianfels Blue Mountains is a luxury heritage estate located beside Echo Point and overlooking the spectacular Jamison Valley. Originally built in 1889, the landmark property has recently undergone a significant transformation, thoughtfully preserving its historic character while introducing contemporary luxury, elevated guest experiences and refreshed dining offerings.

The hotels F&B offering includes:

Darley’s Restaurant – our award-winning fine dining venue, known for seasonal menus, local produce, and elegant garden views.

The Lounge – a relaxed space for high tea, bistro dining, and cocktails.

Echoes Restaurant – modern Australian cuisine with panoramic valley views.

Miss Lilian – a vibrant, Asian fusion casual dining restaurant.

Event spaces – tailored menus for weddings, conferences, and private functions.

The role and key duties; 

• Lead and deliver all culinary experiences across the hotel, including restaurants, weddings, conferences, events and bespoke dining experiences.
• Lead by example to ensure exceptional guest experiences and consistently high culinary standards.
• Inspire, mentor and develop a high-performing kitchen team, fostering a culture of excellence, accountability and continuous learning.
• Create a positive and collaborative working environment that delivers consistent quality, presentation and service standards.
• Oversee all kitchen operations, ensuring efficient service delivery, compliance, food safety, equipment maintenance and stock control.
• Design and execute innovative, high-quality menus that celebrate seasonal produce and align with the Ardour Lilianfels guest experience.
• Manage labour, food costs and departmental budgets to achieve financial and operational objectives.
• Drive continuous improvement initiatives that enhance guest satisfaction, team performance and commercial outcomes.
• Partner closely with the General Manager and wider leadership team to identify new revenue opportunities and contribute to the ongoing success of the hotel.

Essential criteria required to be considered; 

• Proven experience as an Executive Chef within a luxury hotel or resort environment, overseeing multiple dining outlets, conferencing and banqueting operations.
• Demonstrated success in developing innovative, commercially successful and award-worthy menus.
• Strong understanding of current culinary trends, guest expectations and the local food and beverage market.
• Passion for showcasing locally sourced, seasonal and ethically produced ingredients.
• Proven track record of delivering exceptional food quality and memorable dining experiences.
• Experience leading, coaching and developing high-performing kitchen teams within a premium hospitality environment.
• Strong commercial and financial acumen, including budgeting, forecasting, stock control and cost management.
• Exceptional leadership, communication, stakeholder management and organisational skills.
• Ability to thrive in a fast-paced environment while maintaining the highest standards of quality and consistency