Seasonal Cuisine Chef – Hands-On Kitchen Lead

Phillip Island Winery; Ventnor; On-site; AUD 75,000 - 85,000; Full time

Job summary

Phillip Island Winery in Ventnor, Victoria is seeking an experienced Chef to join our kitchen team. This hands-on, full-time role works with our Head Chef to deliver high-quality dishes featuring Victorian produce in a busy, seasonal kitchen.

You’ll contribute to menu development, prepare and cook, manage stock, support ordering, rostering and training of junior staff, while maintaining food safety and presentation standards.

Qualifications

• Hands-on, full-time chef role in a busy commercial kitchen.
• 1–3 years of relevant experience as a Chef required.
• Solid knowledge of food safety standards and kitchen compliance.
• Strong communication and problem-solving skills essential.
• Organised with ability to maintain consistent food quality during peak service.

Responsibilities

• Prepare and cook dishes according to menus, presentation, and standards.
• Develop and refine menu items showcasing Victorian produce and seasonal flavours.
• Assist Head Chef with ordering, rostering, staff management, stock control and kitchen cleanliness.
• Coordinate kitchen operations during service for efficient workflow and timely delivery.
• Collaborate with front-of-house to maintain food quality through to the guest.
• Maintain high standards of food safety, hygiene and workplace safety.
• Assist training and development of junior kitchen staff and apprentices.

Skills

Food safety

Communication

Problem solving

Teamwork

Work under pressure

Education

Certificate III in Commercial Cookery

Certificate IV in Kitchen Management

Diploma of Hospitality Management

Job description

Phillip Island Winery in Ventnor, Victoria is seeking an experienced Chef to join our kitchen team. This hands-on, full-time role works with our Head Chef to deliver high-quality dishes featuring Victorian produce in a busy, seasonal kitchen.

You’ll contribute to menu development, prepare and cook, manage stock, support ordering, rostering and training of junior staff, while maintaining food safety and presentation standards.