Head Chef

Salter Brothers Hospitality; Maryvale; On-site; AUD 90,000 - 130,000; Full time

Job summary

Salter Brothers Hospitality – Maryvale QLD is seeking a Head Chef for Spicers Peak Lodge. Lead culinary operations across the lodge, delivering bespoke dining experiences and managing restaurant service, private dining, weddings and events.

You will create seasonal menus using premium local produce, mentor the kitchen team, maintain food quality and safety, and work with the GM to drive guest satisfaction and brand reputation in a luxury wilderness setting.

Qualifications

• Proven success as Head Chef or Executive Chef in luxury hotels, lodges or fine dining.
• Strong fine dining background with passion for guest experiences.
• Experience developing seasonal menus showcasing local produce and creativity.
• Passion for Australian ingredients, regional produce and sustainable practices.
• Ability to develop, inspire and retain high-performing kitchen teams.
• Commercial mindset with cost, labour and inventory management experience.
• Collaborative leadership as a key member of the property's executive team.

Responsibilities

• Lead culinary operations across the lodge, including restaurant service, private dining, weddings and events.
• Create and execute innovative seasonal menus reflecting the region's character.
• Deliver exceptional dining experiences aligned with the Spicers luxury brand.
• Mentor and develop the kitchen team with a culture of collaboration and continuous improvement.
• Maintain the highest standards of food quality, presentation and service.
• Oversee rostering, inventory, procurement, and food safety compliance.
• Drive business performance, guest satisfaction and brand reputation with leadership team.
• Build relationships with local suppliers to access premium ingredients.

Job description

Salter Brothers Hospitality – Maryvale QLD

We have an exciting new opportunity for a Head Chef at Spicers Peak Lodge. As our Head Chef, you will be an integral part of delivering the bespoke Spicers Retreats experience to our guests.

About Spicers Peak Lodge

Perched atop a mountain on 8,000 acres in Queensland's high country and just 90 minutes from Brisbane, Spicers Peak Lodge offers an exclusive and intimate luxury wilderness experience. Situated 1,100 metres above sea level, the lodge boasts breathtaking views across the Scenic Rim and surrounding mountain ranges.

From untouched rainforest and rugged escarpments to World Heritage-listed national parks and ancient volcanic landscapes, guests are immersed in some of Australia's most spectacular natural beauty.

A proud member of the Luxury Lodges of Australia collection and recognised with Two Michelin Keys, Spicers Peak Lodge is renowned for its exceptional hospitality, personalised guest experiences, and award‑winning dining.

The role and key duties

Lead culinary operations across the lodge, including restaurant service, private dining, weddings, events and bespoke guest experiences.

Create and execute innovative seasonal menus that showcase premium local produce and reflect the unique character of the region.

Deliver exceptional dining experiences that exceed guest expectations and align with the Spicers luxury brand.

Inspire, mentor and develop the kitchen team, fostering a culture of collaboration, accountability and continuous improvement.

Maintain the highest standards of food quality, presentation, consistency and service delivery.

Oversee kitchen operations, including rostering, inventory management, procurement, food safety and compliance.

Manage labour and food costs, ensuring budget targets and commercial objectives are achieved without compromising quality.

Identify and implement opportunities to enhance the culinary offering and overall guest experience.

Collaborate with the General Manager and wider leadership team to drive business performance, guest satisfaction and brand reputation.

Build strong relationships with local suppliers and producers to ensure access to the highest quality ingredients.

This is how you’ll know you’re right for this role

Proven success as a Head Chef or Executive Chef within a luxury hotel, lodge or high end restaurant environment.

A strong fine dining background with a passion for delivering exceptional guest experiences.

Demonstrated experience developing innovative, seasonal menus that showcase local produce and culinary creativity.

A genuine passion for Australian ingredients, regional produce and sustainable food practices.

The ability to develop, inspire and retain high-performing teams.

Commercially minded with sound financial acumen and experience managing food costs, labour budgets and inventory.

A collaborative leadership style and the ability to contribute positively as a key member of the property's executive team.