Job Description

Head Chef

The Perch Restaurant, Winery & Gardens – Lavers Hill, Victoria

The Perch Restaurant, Winery & Gardens is seeking an experienced and passionate Head Chef to lead and coordinate the daily operations of our kitchen. This is an exciting opportunity for a culinary professional who is passionate about producing exceptional food, leading a high-performing kitchen team, and maintaining high standards of food quality, kitchen operations, and food safety compliance.

Located in the heart of the Great Ocean Road region, The Perch Restaurant, Winery & Gardens offers a unique dining experience to locals, tourists, group bookings, weddings, and special event guests. The successful candidate will play a key role in delivering exceptional cuisine while ensuring the efficient operation of the kitchen and supporting the continued growth of the business.

Key Responsibilities

• Organise and direct the preparation, cooking, and presentation of food to ensure consistently high standards.
• Plan and develop seasonal menus in consultation with management, taking into consideration customer preferences, seasonal availability, and business objectives.
• Estimate food requirements, food and labour costs, and assist in managing kitchen budgets.
• Arrange the purchasing, receiving, and storage of food supplies while maintaining effective stock control procedures.
• Monitor food quality, portion control, presentation standards, and kitchen productivity.
• Demonstrate cooking techniques and advise kitchen staff on food preparation and presentation methods.
• Select, train, supervise, and support chefs, cooks, and kitchen staff to ensure efficient kitchen operations.
• Ensure compliance with all food safety, hygiene, workplace health and safety, and licensing requirements.
• Work collaboratively with the Restaurant Manager and front-of-house team to deliver an outstanding guest experience.
• Assist in planning menus for weddings, private functions, corporate events, and group bookings.
• Foster strong relationships with local growers, farmers, and suppliers.
• Contribute to continuous improvement initiatives and perform other duties reasonably assigned by management.

About You

Experience

• Minimum 3–5 years' experience in a senior commercial kitchen, preferably as a Head Chef or Sous Chef.
• Demonstrated experience supervising kitchen staff and managing daily kitchen operations.
• Experience in menu planning, food costing, purchasing, inventory management, and stock control.
• Strong understanding of food safety standards and workplace compliance.
• Experience working with seasonal and locally sourced produce is highly regarded.

Qualifications

• Certificate III or IV in Commercial Cookery (or equivalent).
• Food Safety Supervisor Certificate (or willingness to obtain).
• First Aid Certificate (desirable).

Skills

• Strong leadership and people-management skills.
• Excellent communication and organisational abilities.
• Strong understanding of food costing, budgeting, and inventory management.
• Creative approach to menu development and presentation.
• Ability to work efficiently in a fast-paced hospitality environment.
• Strong commitment to quality, consistency, cleanliness, and guest satisfaction.

This is a full-time position based in Lavers Hill, Victoria, offering a unique opportunity to join a growing hospitality business in one of Australia's most scenic regions.

If you are passionate about leading a professional kitchen, mentoring a talented team, and delivering exceptional dining experiences, we'd love to hear from you.

Schedule:

• 8-hour shift
• Shift work