Head Chef

13 hours ago

Kingsford South Australia Salter Brothers Hospitality Full time $80,000 - $120,000 per year

The Role

Are you a passionate and talented Head Chef eager to take the next step to elevate your culinary career? We invite you to be a part of something extraordinary at one of Australia's most prestigious luxury retreats, Kingsford, nestled in the picturesque Barossa Valley.

About Kingsford The Barossa

Tucked away only 45 minutes from the bustling city centre of Adelaide, this iconic property is set on 225-acres. On the edge of the breathtaking wine country of South Australia and once home to a wealthy nineteenth-century pastoralist, nothing rivals the exclusive access to our 16-suite retreat. The property has recently re-opened after a two year, multi-million dollar redevelopment.

Renowned Chef Jake Kellie has joined the team at luxury Barossa Valley estate, Kingsford The Barossa, as Culinary Director of Orleana Restaurant.

With an impressive background that spans some of the world's most acclaimed kitchens and a career shaped by prestigious culinary awards and global recognition, Kellie brings a wealth of experience and creative energy to Kingsford. Kellie's bold, fire-driven cooking style and immersive approach to dining is in perfect synergy with the vision for Orleana, a restaurant designed to showcase the depth of produce in the region and complement the legacy and landscape of the Kingsford Estate.

The role and key duties;

  • Deliver all food experiences for the property including: restaurant dining; weddings, events and experiential dining opportunities;
  • Lead by example to ensure the overall guest experience exceeds expectations;
  • Coach and mentor to all kitchen team in order to provide a quality and profitable dining experience that is in line with the vision of the restaurant;
  • Foster a positive and collaborative work environment. Provide direction and support to ensure consistent food quality and presentation.
  • Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety standards. Manage inventory, order supplies, and maintain kitchen equipment.
  • Design and implement creative, high-quality menus that reflect the hotel's unique blend of heritage and modern cuisine, catering to diverse guest preferences and dietary requirements.
  • Be a key role in enhancing the overall F&B journey and experience for our guests;
  • Manage the kitchen budget, control costs, and optimise profitability while maintaining high standards of food quality and service;
  • Drive continuous improvements that support profit and reputation growth;
  • Explore new F&B opportunities for the venues alongside the General Manager and Restaurant Manager;
  • Be a key member of the management team and work closely with the General Manager to ensure the overall success of your team and the hotel.

Essential criteria required to be considered;

  • Previous experience in a Head Chef from a high end, a la carte dining environment;
  • A solid knowledge of the current local market and trends with a proven track record in sourcing and producing the highest quality of food;
  • Passionate about using locally and ethically sourced produce and ingredients;
  • Experience in leading and motivating a high performing kitchen team with a commitment to their training and development;
  • A strong level of financial acumen associated with budget preparation and cost of goods/stocktake;
  • Located close to our restaurant or a willingness to relocate;
  • Reliable car and drivers license.

To apply online, please click on the apply button

Alternatively, for a confidential discussion please contact Emma Martin our Director ofTalent Acquisition

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