Head Chef, Devilbend Farm Beer Co., Moorooduc, Mornington Peninsula, & Bass Coast VIC. Chefs/Cooks (Hospitality & Tourism). Full time. Add the expected salary to your profile for insights. At Devilbend Farm Beer Co., we are a craft brewery, working farm, and hospitality venue on the Mornington Peninsula. Our venue is celebrated for our paddock-to-plate dining.  We are committed to quality, sustainability, and celebrating local produce.  We grow barley, wheat, and hops on site to brew our beer, raise black angus cattle, and grow vegetables and herbs for use in the restaurant.

We are seeking a passionate and experienced head chef to lead our kitchen operations and help drive the business forward.  Immediate start available. Our head chef will oversee and drive the daily operations of our kitchen.  The ideal candidate will be enthusiastic, have a strong culinary background, and have the ability to lead a young and talented team.  Our chefs are encouraged to ‘own their space’, developing menus, experimenting with new dishes, sourcing ingredients, and assisting with business development.

You will communicate clearly with your coworkers and management, attend operations meetings, and contribute to the strategic direction of the venue. As a start-up, we are looking for a candidate who is adaptable and welcomes the challenges of running a small business.  Although we may be well established, we are still in the start-up phase.  There may be duties you will be expected to perform that fall outside your normal day-to-day activities.

Key Responsibilities: Menu Development: Create and design innovative menus that reflect the restaurant's concept, emphasizing seasonal, local ingredients. Food Preparation: Oversee all food preparation, ensuring consistency, quality, and presentation of all dishes. Team Management: Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment. Inventory Management: Manage inventory, order supplies, and maintain stock levels to ensure efficient kitchen operations.

Cost Control: Monitor food costs and implement strategies to maximize profitability while maintaining quality standards.

Health and Safety: Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen and workplace health and safety logs as required.

Quality Control: Conduct regular inspections of the kitchen and equipment to ensure everything is in working order and meets quality standards.

Collaboration: Work closely with management, the kitchen, and the front-of-house team to ensure seamless service and address any guest feedback or concerns.

Innovation: Stay updated with culinary trends and incorporate new techniques and ingredients into the menu.

Sustainability: Champion sustainable practices in the kitchen.

Adaptability: Adapt to the evolving needs and challenges of running a start-up business.

Budgeting: Assist in the preparation and management of the kitchen budget to maximize profitability. This is a unique opportunity for someone to get in on the ground level and help build one of the most exciting and significant new venues on the Mornington Peninsula. We are a close team at Devilbend, and we are excited to add a key piece to our crew.  The successful candidate will be a member of our Devilbend family, working with staff, management, and shareholders to achieve our collective ambition.

What's in it for you?  Aside from delicious knock-off beers, you will receive a competitive salary reflective of your experience as well as structured bonuses for achieving company targets.  We are firm believers in hard work, but we also maintain a work-life balance. 

If you are interested in pursuing the role, please reach out to General Manager Jacob Cowley-Smith to arrange a confidential chat.

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Contact: 0403 870 751, jacob@devilbend.beer