Job Description
Client Profile
Our client is an Award-Winning winery based in regional NSW, a wine region focused on cool climate varieties. At the heart of the estate lies its signature hatted-level restaurant, offering a contemporary, produce-driven menu that reflects the seasonality, richness, and diversity of the region. This is a rare opportunity to lead the culinary identity of a venue that celebrates sustainability, regionality, and creative freedom. The role provides access to local farmers, producers, and artisans, with full autonomy over menu development. You'll also enjoy the freedom to forage across the hinterland, work closely with the kitchen garden, and craft a uniquely regional food narrative for local and travelling guests alike.
The Opportunity
As Head Chef, you will lead all aspects of kitchen operations with vision, precision, and creativity. This is a hands-on leadership role at a premium venue where the food offering is central to the guest experience. You will oversee seasonal menu development, kitchen team mentorship, supplier relationships, and cost management—all while pushing culinary boundaries using locally-sourced, foraged, and estate-grown ingredients.
Your influence will be integral to the winery’s continued evolution as a must-visit regional food and wine destination.
What’s On Offer
- Creative and culinary autonomy to shape the restaurant’s identity
- Work with a small, passionate team and respected executive leadership
- Direct access to regional producers, boutique farmers, and foraging opportunities
- Curate and harvest from the on-site kitchen garden
- Excellent lifestyle balance in the vibrant food and wine destination of the location in regional NSW
- Competitive salary package, with potential accommodation support for the right candidate
- Experience as a Head Chef or Senior Sous in a premium dining venue
- Experience working a winery, estate, or regional capacity is preferred but not a deal breaker
- A passion for seasonality, provenance, and foraging
- Proven ability to lead and motivate a kitchen brigade
- Exceptional menu design skills with a refined, confident food philosophy
- Strong background in kitchen operations, including rostering, cost control, and supplier management
- Outstanding communication skills and collaboration with front-of-house and winery teams
- A hands-on leadership style with a commitment to team mentorship and development
- Deep knowledge of hygiene, safety, and compliance in a commercial kitchen environment
This role is offering a very strong and attractive remuneration package. The remuneration will reflect your skills and the level of experience you can bring to the kitchen team.
To learn more about this role, submit your application or contact Aldrich Koh via aldrich@hastingspeople.com.au
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