Head Chef in the Barossa Valley

HEAD CHEF | 1918 BISTRO & GRILL | TANUNDA

1918 Bistro & Grill is looking for a Head Chef to take responsibility for our menu and kitchen operations, leading an established team in the heart of the Barossa Valley.

• Salary: $85,000 to $95,000, depending on experience
• Flexible rostering arrangements to suit your lifestyle
• Two full-time kitchen team members, supported by experienced, long-term casuals during busy periods
• Creative control within the established 1918 dining style

Our current Head Chef is leaving on good terms, creating an opportunity for an established Head Chef or experienced Senior Sous Chef ready to lead a kitchen of their own.

ABOUT 1918

For more than 30 years, 1918 Bistro & Grill has welcomed people into our restored 1918 home in the centre of Tanunda.

Our food is modern Australian with Asian and Middle Eastern influences, built around Barossa produce, South Australian seafood, multi-cut cookery and bold, generous flavours.

The menu includes à la carte dining, chargrilled meats, family-style dishes and our five-course Taste Experience, along with special events, group dining and collaborative experiences across 1918 and our sister property, the Eden Valley Hotel.

The Head Chef will also have opportunities to develop and deliver selected events at the Eden Valley Hotel, including our Secret Supper Club dining experiences. These are planned collaborations rather than responsibility for the hotel’s day-to-day kitchen operations.

There are elements of 1918 that our guests know and return for, but the Head Chef will have the freedom to develop seasonal menus and bring their own ideas and experience to the kitchen.

THE ROLE

Reporting directly to the owners, you will be responsible for:

• Leading and developing the kitchen team
• Developing seasonal menus, specials and event menus
• Maintaining food quality, consistency and presentation
• Managing ordering, stock and supplier relationships
• Controlling food and labour costs within agreed budgets
• Managing kitchen rosters, compliance and food safety
• Recruiting kitchen staff when required
• Leading lunch and dinner services
• Working closely with front of house to deliver a consistent guest experience across the whole restaurant
• Developing and delivering occasional special events at our sister property, the Eden Valley Hotel
• Occasionally working with our marketing manager to share the food, producers and people behind 1918 through social media and other promotional opportunities

You will work collaboratively with the owners, with clear responsibility for menu development, kitchen staffing, suppliers, ordering and cost control.

ABOUT YOU

You may already be working as a Head Chef, or you may be an experienced Senior Sous Chef with the leadership and commercial skills to take the next step.

You will need:

• Experience in a senior kitchen position
• The ability to lead, organise and develop a team
• Strong menu development and dish-costing skills
• A sound understanding of food costs, labour and stock control
• High standards of food safety, consistency and presentation
• The ability to remain calm and organised during busy services
• An interest in local, seasonal produce and supplier relationships
• A collaborative approach to working with owners and front of house
• A willingness to represent the kitchen and 1918 publicly when required

WHAT SUCCESS LOOKS LIKE

The right person will maintain a consistent and profitable kitchen, support and retain a strong brigade, develop seasonal menus that fit the 1918 identity and build productive relationships with local suppliers.

You will have the opportunity to create food that reflects the Barossa, develop degustation and event menus, collaborate across two distinctive regional venues and establish yourself within the Barossa food and wine community.