Di Lusso Collective
di Lusso Collective (the Company) is a collective of 2 couples(Gareth & Carmel, Claire and Alexander) who have a strong desire to return Mudgee back to its shining tourism glory. Led by Alexander Lowe (winemaker, farmer, director, owner, general manager) di Lusso Collective aims to showcase olives, figs and grapes grown on the farm to visitors from both out of town and locals.
As well-established names within the winery, restaurant, event, café, and tourism industries in Mudgee, di Lusso Collective reflects the directors' lifelong dedication to craft, quality, and place. Our practices are guided by deep respect for people and land, highlighting the role regenerative agriculture plays in creating exceptional food and wine.
We will be providing high turnover, delicious meals, with the menu revolving around pizza and tapas, emphasising wine grown and made on site.
This is a great opportunity for someone to start fresh, and mold a new environment with their knowledge, passion and skills.
Bonuses will be available for those who achieve results successfully, they will be tied to KPI's.
Company Core Values
The Company's core values underpin how we work and what we do:
* Authenticity
* Discipline
* Generosity
* Locality
* Sustainability
* Quality
Position Objectives – Kitchen Manager/Chef
As Kitchen Manager/Chef, you will:
* Maintain and uphold the restaurant's high culinary and operational standards.
* Lead the kitchen team to success through maintaining discipline, culture and efficiency
* Take pride in operational excellence, team leadership, and collaboration, working closely with chefs, bakers, gardeners, farm management, and front-of-house teams.
* Bring proven experience from high-end or award-winning kitchens, with a desire to step into a senior leadership role within a respected regional hospitality business.
Position Description – Kitchen Manager/Chef
The Kitchen Manager is accountable for the effective leadership, organisation, and day-to-day operation of the kitchen. Key responsibilities include:
* Managing seasonal menu changes in response to garden production, ensuring all changes are discussed and approved prior to finalisation.
* Planning, preparing, and executing functions, events, and weddings in collaboration with relevant teams.
* Leading, supervising, and developing the kitchen team, fostering a positive, professional, and high-performing work environment.
* Ensuring all required certifications remain current, including Food Safety Supervisor certification, and a valid Driver's Licence.
* Successful candidates must obtain Food Safety Supervisor certification within 30 days of commencement.
Position reports to: Alexander Lowe, General Manager
Routine Kitchen Management Responsibilities
The Kitchen Manager/chef is responsible for the following ongoing operational duties:
* Monitoring, ordering, rotating, and managing stock to ensure food safety, quality, and efficiency.
* Monitoring kitchen equipment, identifying issues, and reporting maintenance, repairs, or replacement needs in a timely manner.
* Ensuring all Company property and equipment is used correctly and responsibly to minimise breakages and downtime.
* Managing daily mise en place, production schedules, and smooth kitchen operations.
* Liaising with front-of-house team and di Lusso Collective administration to anticipate booking fluctuations and operational requirements.
* Maintaining a clean, safe, hygienic, and compliant kitchen environment at all times.
* Minimising waste and maximising the effective use of all Company resources, including staff time and skills.
* Training, mentoring, and sharing knowledge with team members to support operational continuity and coverage during absences.
* Ensuring correct kitchen shutdown procedures are followed.
Communication & Leadership
* Report directly to the General Manager (Alexander Lowe)
* Communicate proactively and effectively with all areas of restaurant operations and across other business units within di Lusso Collective.
* Identify issues requiring escalation and bring them promptly to the attention of the General Manager
* Provide guidance, direction, and support to junior team members.
* Work collaboratively, respectfully, and constructively with colleagues at all levels.
* Treat all suppliers and service providers warmly and professionally.
* Liaise with, and provide support where required to, chefs, bakers, and pastry chefs across the broader business.
* Immediately report any significant regulatory notices (e.g. Food Authority, Council, Police) to the Manager of Kitchens or a Director.
* Ensure a safe workplace for all staff, including managing reasonable working hours, lawful breaks, and appropriate staff meals.
* Liaise closely with the General Manager regarding function menus, ordering, planning, and rostering.
* Accurately record your hours worked and ensure all staff under your management do the same.