About the Venue
Lunch-led restaurant. Produce-driven cooking. A rare opportunity to shape a kitchen in one of Tasmania’s most beautiful regions.
There’s a particular kind of chef who will read this and feel something straight away — not because of the salary or the title, but because of the place, the produce, and what it represents.
Northern Tasmania has a quiet way of getting under your skin. The light is different, the seasons are sharper, and the produce has a clarity you don’t often find on the mainland. Within driving distance you’ve got farmers, growers, fishers and small producers who care deeply about what they do. It’s the sort of place where relationships with suppliers actually matter.
A new restaurant is being created here as part of a beautifully designed hospitality project set among one of the region’s most scenic landscapes. The ambition is simple: create a restaurant people genuinely want to visit — somewhere locals feel proud of and travellers remember long after they’ve left Tasmania.
The Restaurant
The space has been thoughtfully designed to sit comfortably within its surroundings — relaxed, considered and connected to the landscape around it.
The restaurant will be lunch-focused, with the main dining experience running across four lunch services each week.
Alongside this, a more casual offering will run throughout the week for guests enjoying the property and surrounding area.
Lunch is very much the heartbeat of the venue. While there may be the occasional evening service introduced during the warmer months down the track, the rhythm of the kitchen will revolve around daytime service.
For many chefs, that balance can be a refreshing change.
The Food
The food is modern Australian with a strong regional voice.
Think ingredient-led cooking, seasonal menus that evolve with the region, and plates that show restraint and clarity rather than complexity for its own sake. The kind of food where the produce is recognisable and respected.
The direction is already well considered, but the right Head Chef will help shape how it evolves — working closely with venue leadership to refine menus, build supplier relationships and bring creativity to the kitchen.
At its core, this is about Tasmanian produce and telling the story of the region through food.
The Kitchen
The kitchen has been purpose-built for the project and is fully equipped, with flexibility for the incoming Head Chef to bring in anything they feel will help them do their best work.
The team will be tight-knit and collaborative, allowing the Head Chef to stay close to the food and lead within the kitchen.
This is an environment where culture matters — where people enjoy coming to work and where standards remain high.
What Matters
• A genuine love of produce and seasonal cooking
• Someone collaborative and easy to work alongside
• A chef who enjoys building relationships with growers and suppliers
• Calm leadership and a kitchen culture people want to be part of
• Creativity paired with restraint on the plate
You’ll be involved in:
• Developing seasonal menus and the overall food direction
• Setting up the kitchen and selecting equipment where needed
• Building and mentoring a small team
• Forming relationships with local farmers, growers and producers
• Creating the identity of the kitchen
Salary & Support
• Upto $135k+S
• Relocation support available
• Temporary accommodation during transition