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Form of workVoyager Estate’s signature restaurant is on the lookout for a Junior Sous Chef and Chef De Partie to join the kitchen team under Head Chef, Travis Crane. Travis will continue our wine-led vision of the restaurant, with menus that capture an honest and memorable snapshot of the unique land and region, as well as highlighting Margaret River’s small-scale, ethical and sustainable producers.
At the end of your enviable 38-hour week (Wednesday – Sunday), take a breath of cooling coastal air, and soak up he idyllic beaches and rolling vineyards. This is your opportunity to join a business who stands for something, who is on a mission to preserve this incredible land we call home, who values your unique voice, and who wants to take your career to the next level.
The Voyager Estate restaurant offers immersive, wine-led degustation experiences. Changing with key seasonal milestones in the vineyard, dishes showcase the freshest ingredients from favoured local farmers and producers, with chef and sommelier working closely together to create flavour pairings that provide a sense of place in Margaret River.
Skills & Qualifications:
Formal cooking qualification
Experience in a fine-dining setting will be highly regarded
Competencies:
Innovation and creativity
Drive for excellence
Sustainability as a core value
Team orientated
Initial accommodation assistance available for the successful candidate. Current drivers license and own transport required.
We welcome the opportunity to speak with interested individuals who meet the criteria as set out above. Interviews may be conducted online or in-person.
Resumes with references/referees and covering letter to be submitted.
