An exceptional opportunity has opened for an Executive Chef to lead the culinary vision of a renowned farm-to-table restaurant set on a picturesque winery in Orange, NSW.
This role is ideal for a chef who is deeply passionate about seasonal produce, regional suppliers, and creating refined yet approachable dining experiences that celebrate the land, the wine, and the story behind the food.
The Role
As Executive Chef, you will take full ownership of the kitchen operations for both restaruant & event space, leading both the creative direction and day-to-day execution.
Key responsibilities include:
* Designing and delivering innovative, seasonal menus driven by local and estate-grown produce
* Leading, mentoring, and developing a passionate kitchen team
* Maintaining strong relationships with local farmers, suppliers, and producers
* Managing food cost, wastage, GP targets, and kitchen budgets
* Upholding exceptional food quality, consistency, and presentation
* Ensuring compliance with food safety, WHS, and kitchen standards
* Collaborating closely with winery and front-of-house leadership to deliver a cohesive guest experience
About You
You are a hands-on, modern leader with a genuine respect for produce and people.
* Proven experience as a Head Chef or Executive Chef in a premium, produce-led venue
* A strong farm-to-table or regional dining background (highly regarded)
* Exceptional leadership and team development skills
* Solid financial acumen with experience managing food costs and margins
* Creativity balanced with operational discipline
* A collaborative, calm, and professional leadership style
To apply online, please click on the apply button.
Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 *** or *****@frontlinehospitality.com.au quoting the reference number above.
Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.
www.frontlinehospitality.com.au
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