As Head Chef, you will have creative freedom to design menus that showcase local produce and pair beautifully with the wines. You will lead the kitchen team, manage daily operations, and ensure a high standard of food quality and presentation.

Key Responsibilities:

Develop and execute seasonal menus that align with the winery's ethos.

Lead and mentor a small kitchen team, fostering a positive and professional environment.

Maintain high standards of hygiene, food safety, and kitchen efficiency.

Manage food costs, stock control, and supplier relationships.

What We're Looking For:

Proven experience as a Head Chef or Senior Sous Chef in a quality-driven restaurant.

A passion for seasonal, locally sourced, and sustainable cooking.

Creativity and a strong understanding of food and wine pairing.

Leadership skills with the ability to inspire and develop a team.

Excellent organizational and time-management skills.

Knowledge of food safety and compliance regulations.

• Must have strong budgeting and financial knowedge.

$90,000 + super

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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