Head Chef for Award Winning Gippsland Vineyard

Carrajung Estate (Formerly Tom's Cap Vineyard)

Visa sponsorship available if required

Head Chef

Gippsland's hidden gem, award-winning vineyard, accommodation and restaurant, we are looking for an amazing Head Chef to run the kitchen.

The restaurant runs Friday - Sunday (lunch only on Sundays) with covers in a relaxed modern Australian restaurant (with scope to put YOUR spin on the design of a new menu), to be paired with great wines direct from the vineyard and the region.

In summer, we open Thursday - Sundays (lunch only on Sundays).

During Oct - Mar, there will be wedding parties of people and you will be responsible for the catering. Both sit-down and cocktail receptions are offered (restaurant closed for functions weddings per year with a goal to increase this over time. Food offerings will be designed by you.

The kitchen also offers breakfast and meal packages mid-week for accommodation (we have 4 cottages), which may be prepared ahead of time. Again, you have input into what is offered.

ABOUT US

The vineyard and restaurant has been successfully operating for over 20 years and is a favourite for both locals and Melbournians visiting Central Gippsland. New management is incoming so you will be part of new and exciting change

This is your chance to be part of an exciting establishment and make your culinary mark in the centre of the 'food bowl' of Victoria

THE FOOD

Simple, quality Australian cuisine presented in a modern fashion with a focus on only the best fresh seasonal produce. The menu will be your creative endeavour, we are open to it being moderate or constantly evolving to keep those creative juices flowing. And wine to enjoy as you look out over the vineyard

OWN YOUR WORK

We don't want an employee, we want a partner in the restaurant. We are after someone who will run the back of house as if it is his/her own business. For the right candidate, a profit share will be offered.

THE ROLE

Carrajung Estate is after a professional, creative, dedicated and easy-going Head Chef to run the kitchens and build a fun-loving, hard-working crew.

Ideally someone who loves collaborating and experimenting with fresh local ingredients, many of which can come from the vineyard over time.

The restaurant is currently open Friday to Sunday for lunch and dinner (lunch only Sundays), and Thursdays in Summer. The kitchen also offers breakfast and meal packages mid-week for accommodation.

There's plenty of time for prep and time off in the beautiful Gippsland countryside or on 90 mile beach which is only 20 mins away.

Reporting to the Directors, we are looking for a Head Chef who meets the following requirements;

• Min 5 years experience as Head Chef/Senior Sous Chef

• Experience in high volume a la Carte setting

• Ability to recruit, train, lead and mentor staff (incl. apprentices)

• Knowledge and passion of Australian cuisine, with a focus on fresh produce and quality ingredients

• Trade Qualifications

• Great communication skills and positive attitude.

• Experience working all sections, with good knowledge of meat and seafood

• Ability to work effectively and efficiently under pressure

• Self-motivated, able to work independently as well as in a team environment

• High service and presentation standards

• Passion to learn, grow and develop your skills

• Creative and self-motivating, the ability to design dishes with precision and love

• Office literate, experienced in using reports, data and feedback to inform decisions in rostering and menu design

• Experienced in product costing, wage control, supplier negotiation, understanding department KPIs and key costs

• Responsive to internal comms, contribute ideas and solutions at weekly management meetings

SALARY & BENEFITS

Industry competitive salary & tips & potential for a restaurant profit share

Employee discounts on wine

Meals on duty

Pathway to Greatness – this is your chance to put your name on the map and establish your reputation for building a restaurant that becomes a go to foodie destination.