Seasonal-Menu Chef | Premium Vineyard Dining

Work Initiatives; Mornington; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Full-time role

Supportive team environment

Career development opportunities

Premium vineyard setting

Seasonal menus contribution

Mornington Peninsula location

Job summary

Montalto Vineyard on the Mornington Peninsula is seeking an experienced Chef or Cook to join our professional kitchen team. You will prepare and deliver high-quality dishes for restaurant, cellar door and events, with a focus on seasonal menus and estate-grown produce.

You will contribute to menu planning, maintain rigorous quality standards, and support busy service periods while guiding junior staff in a premium vineyard and hospitality setting.

Qualifications

• At least three years’ relevant commercial cooking experience.
• Experience working in a professional hospitality kitchen.
• Strong knowledge of food safety, hygiene and kitchen operations.
• A passion for quality food and consistent presentation.
• The ability to work calmly and collaboratively during busy services.
• Strong communication, organisation and time-management skills.
• Flexibility to work weekends and public holidays.

Responsibilities

• Prepare and cook menu items to a consistently high standard across restaurant, cellar door and events.
• Contribute to seasonal menu development and planning.
• Maintain food quality, presentation and portion-control standards.
• Support smooth kitchen operations during busy service periods.
• Help guide junior cooks and kitchen staff.
• Maintain a clean, organised and efficient kitchen.

Skills

Commercial cooking

Professional kitchen

Food safety

Quality presentation

Team communication

Time management

Weekend availability

Job description

Montalto Vineyard on the Mornington Peninsula is seeking an experienced Chef or Cook to join our professional kitchen team. You will prepare and deliver high-quality dishes for restaurant, cellar door and events, with a focus on seasonal menus and estate-grown produce.

You will contribute to menu planning, maintain rigorous quality standards, and support busy service periods while guiding junior staff in a premium vineyard and hospitality setting.