Printhie Dining (hatted restaurant located in Orange NSW) is seeking a Full-Time Commis Chef to work a 5-day week. This is a full-time salaried role.
About the Role
We are seeking a full-time Commis Chef (Cook Grade 3) to join our small but talented kitchen team in our SMH Good Food Guide hatted restaurant. Reporting to Head Chef, you will play a key role in the preparation and presentation of dishes for the wine bar and the seasonal set four course degustation menu. This role provides the opportunity to work with premium produce, including produce picked daily from the onsite kitchen garden to refine your technical skills in a best-in-class regional kitchen.
Printhie Dining operates from Wednesday to Sunday offering dinner Thursday to Saturday and lunch Friday to Sunday. Wednesday is a prep day (there is no flexibility on work days). The food and wine experience is focussed on provenance, seasonality and tapping into the rich agricultural history of the Swift family. Printhie Dining also includes an innovative oyster tank, the only one of its kind in regional Australia. Oysters are shucked to order and paired with house made vinaigrettes such as banksia and bottlebrush. A kitchen garden is also onsite and is an important part of the experience and menu development.
Responsibilities Include
* Preparing ingredients and assisting in the cooking of menu items under the guidance of senior chefs
* Maintaining high standards of food quality, consistency and presentation
* Upholding food safety, hygiene and sanitation standards at all times
* Assisting with goods receiving, storage and stock rotation
* Supporting inventory control processes and minimising wastage
* Contributing to a collaborative and efficient kitchen environment
About You
* Relevant commercial cookery qualification (Certificate III or equivalent)
* Minimum one year of experience as a Commis Chef in a fast-paced kitchen
* Strong understanding of food safety and HACCP requirements
* Ability to follow direction, work under pressure and contribute positively to the team
* Must have full working rights in Australia (visa sponsorship is not available for this role)
* A drivers licence and car as the Cellar Door is located 9kms from Orange.
* A genuine passion for cooking and commitment to professional growth
* A keen interest in paddock to plate, foraging and hyper local menu development
* A desire to learn about wine and food matching
Why Join Us
* Opportunity to tap into a hyper local menu development
* Gain experience with kitchen garden produce and foraging from local forests
* Gain wine knowledge via tastings with Printhie's winemakers and access to Printhie's winery including Swift Sparkling which is considered one of Australia's best sparkling wine brands
* Positive work–life balance with five days per week
* Be part of preparing and developing experiences offered by Printhie Wines including picnics, fly fishing, chef's table and VIP dining
About Orange
Orange is located 3.5hrs from Sydney with direct flights from Sydney, Brisbane and Melbourne. A cosmopolitan city, Orange offers boutique accommodation, high-end retail, quality schools and a thriving food and wine scene. The area is experiencing tourism growth with many visitors discovering the quality of cool climate wines and produce in the region. Orange is known for beautiful autumn colours, cool summers and snow in winter.
About the Company
Owned by the Swift family, Printhie Wines is a member of the Ultimate Winery Experiences Group of Australia (only three are located in NSW) and is a 5-star rated Halliday winery (for 17 years). Printhie opened an award-winning architecturally designed cellar door and fine-dining restaurant in 2022 providing premium experiences for customers. Printhie Dining has retained one hat in the Good Food Guide for two years (2024 and Printhie handcrafts the Swift Sparkling range which is now considered one of Australia's best and was crowned Best Australian Sparkling at the 2022 Champagne and Sparkling Wine World Championships in London. It has also been awarded Best Sparkling in NSW for six consecutive years, a first for any category in the history of the NSW Wine.