Position Overview

As Head Chef at Thyme @ The Vinyard, you are the creative force and operational lead of our back-of-house (BOH) team. You will report directly to the General Manager and work in partnership with the Venue Manager to deliver a cohesive, high-quality dining experience that reflects our mission: "Where connection & conversation flourish – elevated by fine food, exquisite wine & impeccable service."

While responsible for the culinary vision, the role is hands-on. You will work on the floor, mentoring and coaching kitchen staff to ensure excellence in food quality, presentation, safety, and teamwork. All BOH staff report to you, and your leadership will be instrumental in fostering a kitchen culture grounded in our TRIBE values: Trust, Respect, Innovation, Be accountable, and Excellence.

Key Responsibilities

Culinary Leadership

Design and execute seasonal menus that reflect Thyme’s premium dining vision and local produce.

Oversee planning, preparation and cooking to ensure consistency, creativity, and quality.

Maintain Thyme's culinary identity while exploring innovation and flair.

Team Development & Culture

Lead by example in a hands-on capacity during service and prep.

Mentor, train, and support all kitchen staff to elevate skill levels and pride in performance.

Foster a collaborative, respectful, and high-accountability kitchen culture.

TRIBE Values in Action

Trust

Lead with integrity, fairness, and open communication.

Build a team environment rooted in mutual respect and trust.

Respect

Create a psychologically safe kitchen where all team members feel heard, valued, and supported.

Manage feedback and conflict with empathy and professionalism.

Innovation

Continuously evolve and refine dishes, techniques, and processes.

Encourage the team to contribute ideas and take creative risks.

Be Accountable

Own BOH performance, safety, and quality standards.

Set clear expectations, provide timely feedback, and uphold consistency.

Excellence

Uphold uncompromising standards in cleanliness, food safety, and service speed.

Lead the kitchen with pride, professionalism, and precision.

Operations & Financial Oversight

Manage kitchen costings, budgets, supplier relationships, stock control, and wastage.

Ensure compliance with food safety regulations and Thyme's hygiene standards.

Monitor labour efficiency and scheduling to maintain productivity.

Collaboration & Communication

Work closely with the Venue Manager to align timing, service flow, and guest experience.

Attend and contribute to Senior Management Team meetings.

Support business initiatives, marketing events, and special functions with culinary input.

Qualifications & Attributes

Proven experience as a Head Chef in a premium or fine-dining venue.

Strong leadership and mentoring capabilities.

Creativity, resilience, and a passion for exceptional food.

Sound understanding of food costing, kitchen operations, and food safety compliance.

Collaborative mindset and commitment to values-based leadership.

Minimum Cert III in Commercial Cookery or equal qualification.

What You’ll Gain

Creative License
Shape a menu that defines Hervey Bay’s fine dining future.

Leadership Recognition
Be acknowledged as a key leader in a growing, values-aligned hospitality team.

Culinary Growth
Opportunities to explore new culinary styles, elevate your craft, and mentor the next generation of chefs.

TRIBE Culture
Work in a supportive and inspired kitchen environment where excellence is expected and celebrated.

Selection Criteria

Culinary Vision & Execution
Describe your approach to designing menus and how you maintain quality in a fast-paced service.

Kitchen Leadership & Mentorship
Share an example of how you've mentored or developed a kitchen team. What results did it achieve?

Values-Based Culture
How do you model and embed trust, accountability, and respect in your leadership style?

Operational Confidence
Demonstrate your experience managing kitchen budgets, stock, and compliance.

Collaboration & Teamwork
Provide an example of how you worked with FOH teams or senior leaders to deliver a seamless service.

How to Apply

If you're a passionate culinary leader who thrives in the heat of the kitchen and the heart of the team, we want to hear from you.

Submit your application including:

Resume (CV)

Cover Letter addressing the above Selection Criteria

Send to: [email protected]
Subject Line: Head Chef Application – [Your Name]
Deadline:30th April 2025

For more information, contact:
Belinda Lorimer
[email protected]