• Incredible property room for a chef to stamp their own ideas
  • Fantastic chance to play a key role in a very successful business
  • Senior role with growth

The Location and Venue

The venue is located in a stunning wine region in NSW and Victoria Border. It already has a strong food scene and is a beautiful place to live and, if at that stage of life, raise a family.

As it stands currently, it’s a beautiful modern venue with well kitted out in all food and beverage outlet. They are considered market leaders and are benchmarks within the industry.

Also interestingly, there is a significant development underway over the next two years which will see a (100 room) 5* resort and conference centre added to the venue.

The Role

Primarily, it is a role for someone who is passionate.
This is a really interesting role that will absolutely see you of course in touch with the kitchen and the food. Driving the culture in food and beverage through your passion and skill as a chef. This is, however, a true Head Chef / Chef de Cuisine role and we are looking for someone who is truly a big picture thinker and has a modern, collaborative man-management style.

This job is going to happen in two stages. Firstly, take control of the restaurant and get it tracking well. Training and building the team, new menus and working with the Executive Chef and F&B manager on promotions and collaborations, etc. Once this person has established and “nailed” that, there will be the opportunity to step up to the next level of role and be groomed for their next management role. With the new Resort coming, there will be a lot of work and opportunity.

The Chef & The Crew

This role will be based in the Signature Restaurant of this 5 Star level venue. As the Head Chef, you will be running it as your own restaurant with assistance and support.

This Chef has a very strong background and is passionate about food and developing his people. He will be able to train and mentor you to become a strong leader and business savvy Chef.

Aside from running day-to-day operations, other responsibilities include but are not limited to:

  • Rosters
  • Timesheets – Labour costing & budgeting
  • Full menu designing and coming up with specials
  • Strategizing & coming up with new concepts promotions and collaborations for the Restaurant
  • Running to Food and Labour %’s
  • Budgeting
  • Planning and contributing an executive level



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