Head Chef

Open Pantry Co.; Penola; On-site; AUD 90,000 - 100,000; Full time

Benefits offered by this job

Discretionary bonus 7.5%

Relocation support

On-site accommodation

Staff discounts

Job summary

Open Pantry Co. in the Coonawarra wine region of SA is seeking a Head Chef to lead the kitchen across restaurant, bar, functions and events. You will own menu development, costings, stock, rostering and the brigade under the support of an established hospitality group.

This role suits someone looking to plant roots in one of SA's most beautiful regions, run their own kitchen, and create something to be proud of with strong Executive Chef backing.

Qualifications

• Must have Certificate III in Commercial Cookery (minimum) and a Food Safety Supervisor Certificate.
• Proven experience leading high-volume commercial kitchens.
• Strong commercial acumen — menu costing, GP and labour management.

Responsibilities

• Lead and own kitchen across restaurant, bar, functions and events.
• Develop menus, costings and stock control; manage rostering and brigade performance.

Skills

Kitchen leadership

High-volume kitchens

Menu costing

GP and labour management

Ordering & rostering systems

Calm leadership

Regional living

Education

Certificate III in Commercial Cookery

Food Safety Supervisor Certificate

Job description

Head Chef | Coonawarra Wine Region, SA | $90K–$100K + Bonus & Benefits

A well-regarded country hotel in the heart of South Australia's Coonawarra wine region is looking for a Head Chef to lead its kitchen.

This is a food-led venue with loyal local trade and a steady flow of wine-region visitors. You'll have full ownership of the kitchen across restaurant, bar, functions and events: menu development, costings, stock, rostering and the leadership of your brigade, with the backing of an established hospitality group and a supportive Executive Chef team behind you.

It's a role for someone who wants to plant roots in one of SA's most beautiful regions, run their own kitchen, and build something they're proud of.

WHAT YOU'LL BRING

• Certificate III in Commercial Cookery (minimum) and a Food Safety Supervisor Certificate
• Proven experience leading high-volume commercial kitchens
• Strong commercial acumen — menu costing, GP and labour management
• Confident with ordering, costing and rostering systems
• Calm, hands-on leadership and the ability to build and keep a team
• A genuine appetite for regional living

WHAT'S ON OFFER

• $90K–$100K base plus a 7.5% discretionary bonus
• Relocation support, with on-site accommodation able to be arranged for the right candidate
• Generous staff discounts: 25% off dine-in, 50% off accommodation off-peak, 10% off bottle shop
• Weekly support from an experienced Executive Chef team
• The lifestyle and pace of the Coonawarra, with a group that backs its leaders