About the Client Our client is a beautifully restored regional hospitality destination, recognised for its paddock-to-plate philosophy, artisan bakery, boutique bar, exceptional event offerings, and luxury accommodations. The venue seamlessly blends rustic charm with contemporary dining, showcasing local produce and craftsmanship in every detail. It's a true culinary destination attracting locals and travellers alike. Located in Jugiong, you'll enjoy riverside country living, affordable accommodation, and easy access to both Canberra and Sydney. About the Position A rare opportunity for an experienced Executive Chef to lead an established kitchen known for its regional produce and seasonal focus. With a salary of $100-130K, you'll drive menu innovation, lead a passionate team, and champion the venue's paddock-to-plate ethos. This hands-on role suits a creative chef who thrives in a quality-driven, community-focused environment and wants to shape a leading regional dining experience. Position Description Oversee all kitchen operations across high-volume restaurant operations and premium events Develop and execute seasonal menus with a focus on local produce and sustainability Lead, train, and mentor kitchen and pastry teams to maintain consistent standards Manage ordering, stock control, COGS, and supplier relationships Collaborate with management on menu planning, functions, and product development Ensure compliance with all food safety, hygiene, and WHS standards Drive innovation and maintain the venue's reputation for exceptional regional dining Accommodation options available for the right candidate Position Requirements Proven experience as an Executive or Senior Head Chef in a high-quality, produce-driven venue Strong leadership skills and a collaborative, hands-on management approach Passion for regional produce, seasonality, and paddock-to-plate cooking Demonstrated ability to manage costs, budgets, and supplier relationships effectively Functions and events experience highly regarded Excellent communication, organisation, and mentoring skills Relevant trade qualifications (Cert III in Commercial Cookery or equivalent) Executive Chef | $100-130K | Lead a paddock-to-plate kitchen celebrating regional produce, creativity, and quality in an iconic NSW destination. 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
