The Opportunity

We are seeking a talented and passionate Chef to join the team at Spring Bay Mill, a sustainable events venue and travel destination located on Tasmania's beautiful East Coast. This is an exceptional opportunity to be part of a business with a powerful and positive environmental transformation story.

As a Chef, you will work within a unique culinary philosophy centered on sustainability, regenerative practices, and showcasing Tasmania's incredible produce. Our kitchen operates with a paddock-to-plate focus, utilizing ingredients from our onsite Organic Kitchen Garden and forging strong relationships with local Tasmanian suppliers.

The role is far from a standard "eat-sleep-repeat" kitchen job. You will be involved in a diverse range of events, from intimate cooking experiences to large-scale weddings, corporate functions, and gourmet barbecues. If you are a chef with a flair for crafting unforgettable, healthy, and innovative dishes, a passion for sustainability, and a desire to challenge culinary boundaries, this is the role for you.

The Role

Execute and deliver culinary experiences for a wide variety of events and functions.

Collaborate with the Food and Beverage Manager to design customised menus that meet guest preferences and dietary requirements.

Work closely with onsite gardeners to plan and use seasonal produce from our Organic Kitchen Garden.

Champion fresh, healthy, and nutritious produce to create exciting seasonal dishes.

Assist in managing kitchen operations, including food preparation, inventory management, and ensuring a clean and safe kitchen environment.

Contribute to business development and support the growth of Spring Bay Mill.

Maintain high standards of presentation, quality, and consistency for all menu offerings.

You Bring

A keen interest in sustainability, responsible food supply, and closed-loop food systems.

A passion for creating healthy, innovative, and delicious dishes using fresh, seasonal ingredients.

Creative flair and the ability to develop and execute menu concepts.

Strong collaborative skills and the ability to work proficiently alone or with a team.

A Certificate III in Commercial Cookery (essential).

A current Food Safety Supervisor Certificate (essential, can be obtained).

A current valid Driver's Licence (essential).

Flexibility to work evenings, weekends, and holidays as required.