Responsibilities
* Lead a calm, high performing kitchen team
* Drive seasonal menus and wood fired pizza offerings
* Deliver exceptional service across à la carte and events
About the Client
Our client is a highly regarded regional dining destination recognised for delivering a refined, produce-led food experience in a relaxed winery-style setting. The kitchen focuses on thoughtfully executed seasonal menus that highlight premium local ingredients and a strong connection to regional producers. Supported by experienced leadership and a collaborative, professional team culture, the venue offers stability and the opportunity to work in an elevated service environment. Located near Moama, the role provides an appealing lifestyle change with lower living costs, a welcoming community atmosphere, and the chance to step away from long daily commutes while working in a quality-focused kitchen.
About the Position
This is a standout opportunity for a Chef de Partie seeking a lifestyle-friendly role with predominantly day shifts in a professional kitchen environment. Offering $75-80K + super (depending on experience), the position suits a chef who enjoys consistency, teamwork, and produce-driven cooking without regular late finishes. Ideal for someone looking to reduce commuting time and fuel costs while maintaining a strong work-life balance. A rare chance to secure a structured regional role with genuine roster appeal.
Position Description
* Run and maintain a designated section across daily service periods
* Deliver consistent, high-quality dishes aligned with seasonal menus
* Support prep planning, ordering assistance, and stock rotation
* Maintain strong food safety, hygiene, and WHS standards
* Assist with specials and seasonal menu updates
* Apply trade-qualified cookery skills within a structured kitchen environment
* Contribute confidently within a fast-paced restaurant or winery-style service setting
* Support menu execution that reflects seasonal and locally sourced produce
* Assist in presenting locally sourced and estate-style ingredients to a high standard
Position Requirements
* Certificate III or IV in Commercial Cookery (or equivalent)
* Minimum 2-3 years\' experience in a quality, fast-paced kitchen environment
* Confidence running a section independently during service
* Strong organisational skills and understanding of service flow
* Experience supporting stock control and kitchen organisation
* Team-focused mindset with clear communication skills
* Commitment to consistency, cleanliness, and food safety standards
* Availability to work weekends as part of a rotating roster
Salary & Benefits
* $75-80K + super (depending on experience)
* Predominantly day shifts - strong lifestyle advantage
* Lower cost of living compared to metropolitan areas
* Reduced commuting time and fuel expenses
* Supportive leadership team and stable kitchen structure
* Opportunity to work with seasonal, locally sourced produce
To apply online, please click on the apply button.
Alternatively, you can contact Rodd Pearce on 0458 422 418 for a confidential discussion about the position.
You can also check out our website for other available positions.
www.frontlinehospitality.com.au
#SCR-rodd-pearce
Consultant
rpearce@frontlinehospitality.com.au
Reference number: 218261Profession: Hospitality & TourismChefs/Cooks
Company: Frontline Hospitality ACT & Southern NSWDate posted: 20th Apr, 2026
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