The Ville Resort-Casino is tropical North Queensland’s premier destination for dining, events and entertainment; located in gorgeous Townsville boasting 300 days of sunshine every year.

After a $45 million redevelopment that was completed in 2018, The Ville has emerged as one of Queensland’s hottest tourism destinations. The property recently announced a brand new $80 million sister hotel next door to complete its transformation into a leisure precinct like nothing the region has seen before.

You will be responsible for the leadership of the Banqueting department, reporting to the Executive Chef.  This is a hands on role, working alongside your team in delivering meals of a high standard to all of our guests, whilst achieving departmental goals and KPI's.

You will have direct accountability for the banqueting kitchen, and will have a proven track record in effectively managing a team and department.

We can offer:

• Competitive remuneration package including assistance with relocation expenses
• Idyllic location in tropical North Queensland;
• Work in the region’s premier destination for dining, events and entertainment;
• Permanent career opportunities with pathways into upper management levels and between sister properties around Australia; and
• Generous discounts at The Ville and across The Morris Group properties.
• Employee Assistant Program
• Corporate discount on health insurance
• Uniform provided and laundered daily

If you are passionate about leading an elite team, having high standards of food presentation and training of junior staff, we would love to hear from you.

You will need:

• Extensive experience in a quality restaurant or 5 star hotel banquet environment, which caters for multiple events up to 1000pax is essential
• Ability to effectively delegate tasks, prioritise, maintain five star standards of quality and show an overall high level of leadership skill
• Strong understanding of produce, culinary techniques and kitchen equipment
• Ability to work in a fast paced environment producing high volumes
• Keen eye for detail and keeping up to date with industry trends
• Menu preparation with proven experience creating new ideas
• Superior communication and influencing skills
• Demonstrated capability in leading, coaching and mentoring your team
• Extensive knowledge of monitoring food costs, minimising waste, managing labour costs and driving revenue
• The desire to succeed and want a career