Why Would You Be Interested?

Four days a week. An intimate restaurant with two hat ambitions.

Most kitchens you walk into are already set. The sections are claimed, the hierarchy is decided, and you slot into whatever gap the last person left behind. This one is being built  which means the people who open it are the people who run it. You'll learn directly from chefs whose careers were shaped in some of Australia's finest dining rooms, not from across a pass but standing next to them, every service. With three days a week that are genuinely yours, every week.

We're hiring across the brigade, so whether you're a Chef de Partie holding a section or a Junior Sous already leading one, there's a place here and a clear road on after you have nailed it.

About the Venue

Set within one of New South Wales' most picturesque pockets, this intimate luxury retreat has been thoughtfully designed to feel completely removed from the pace of everyday life. Surrounded by nature and inspired by the character of its surroundings, it's a place where guests can slow down, reconnect and immerse themselves in exceptional food, wine and genuine hospitality. Every part of the experience has been created with purpose, from the beautifully appointed private villas through to the intimate dining spaces, creating a destination guests return to for the experience, not simply the occasion.

At the heart of the destination sits an intimate restaurant with genuine two hat ambitions. Led by a team whose experience spans some of Australia's finest dining rooms, the restaurant has been built around a simple philosophy. Respect extraordinary produce. Champion genuine hospitality. Create experiences worth travelling for. The kitchen has been given that very same level of care. Properly equipped, properly staffed and properly resourced to chase the standard it's aiming for.

The Opportunity

This is a venue defined by quality, creativity and refinement, not dictated by volume. A nice change.

Forty covers changes what a service actually is. You cook to a standard rather than to a clock. Techniques you've read about but never had the time for become part of the daily routine. Produce arrives whole and gets broken down here, not delivered portioned in a bag.

You'll work across the sections rather than being buried in one, which is exactly how you build the range the next role asks for. Butchery, sauces, fish, garnish, the lot. Preserving and fermentation work shared across the kitchen.

Who We're Looking For

You're a Chef de Partie holding your own in a quality kitchen, or a Junior Sous ready for a room with higher ambitions than your last one.

Your fundamentals are down. Fine Knife work, seasoning, timing. Your section is under control before service starts. You're calm on a busy pass and clear when you speak. If you're already leading, you can handle people slightly older or slightly more stubborn than you and still get the plate out right. You take feedback well and you give it fairly. You've worked under a chef who taught you something, and you'd like to keep learning rather than plateau.

Most importantly, you're excited by the idea of opening something from day one rather than inheriting someone else's kitchen.

What You'll Be Doing

• Run your section to the standard the room demands, every service
• Work across the kitchen and develop genuine range and depth
• Support the Head Chef and Sous Chef, and lead the brigade on shift as you step up
• Manage section ordering, prep planning, waste and stock rotation
• Uphold food safety, hygiene and compliance without being asked twice
• Support and mentor junior chefs coming through — a real part of the job here, not an add-on
• Contribute ideas to menu development and the seasonal direction of the kitchen