Positioned at the premium end of the market this intimate property caters to a discerning international clientele from North America, Europe, and Australasia.
With a strong focus on lodge guests (maximum 16–22 guests for private events), the kitchen delivers a refined, seasonal experience centred on local provenance and storytelling through food.
This is a hands-on leadership role, very much “on the pans” and ideal for a chef who wants to build a personal brand within a high-end, smaller-scale luxury environment.
The role you will design and deliver:
- A refined 4-course dinner experience (including canapés and pre-dinner drinks)
- Seasonal breakfast service
- Elevated picnic and onsite lunch offerings
- A true paddock-to-plate ethos, utilising onsite produce, preserves, and scratch cooking
Kitchen Structure
- Head Chef (you)
- 2IC
- Breakfast Chef
- Casual seasonal support
About you we are seeking a chef who:
- Has experience in luxury, lodge, or boutique hospitality environments
- Is commercially aware but creatively driven
- Thrives in a heritage setting and understands how to tell a story through cuisine
- Is ambitious and motivated to build profile and reputation
- Enjoys leading from the front in a hands-on capacity