About the Company The Eastern Golf Club, located in the picturesque Yarra Valley and established in 1896, delivers the perfect blend of championship-level golf, premium accommodation and fine dining in a stunning natural setting. With a commitment to excellence and memorable experiences for members and guests, the Club offers a dynamic environment for a skilled Chef to thrive. Key Responsibilities The successful candidate will: Plan, prepare and present high-quality dishes for à la carte, functions, events and member dining. Develop seasonal menus that reflect fresh, local produce and the Club’s premium standard. Supervise kitchen operations including food preparation, cooking, plating and presentation. Ensure consistency in flavour, texture, plating and portion size according to recipes and standards. Monitor and maintain food cost, inventory levels, waste control and stock rotation practices. Ensure kitchen equipment is used safely, maintained and cleaned in accordance with health & safety regulations. Maintain high standards of food hygiene, sanitation and safety, complying with HACCP and local regulations. Train, mentor and lead kitchen team members and junior staff, ensuring teamwork and development. Coordinate with the functions/events team to deliver catering for weddings, corporate events, banquets. Liaise and collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Monitor kitchen productivity and service times, adapting workflow to meet service demands. Work with the Executive Chef / Food & Beverage management to introduce menu innovations and respond to guest feedback. Maintain a positive, professional kitchen culture aligned with The Eastern Golf Club’s values of excellence and hospitality. Contribute to the Club’s sustainability initiatives through efficient use of resources, minimising waste and sourcing responsibly. What We Are Looking For Minimum 1 year of recent experience as a Chef in a busy kitchen (hotel, resort, club or fine dining environment). Certificate IV or Diploma in Hospitality Management (or equivalent) with formal culinary training. Strong knowledge of kitchen operations, food safety and hygiene regulations in Australia. Excellent communication and teamwork skills with the ability to lead and inspire a kitchen team. A creative mindset with a passion for quality, presentation and guest experience. Flexibility to work varying hours including weekends and evenings as required by Club operations.
