WE’RE HIRING: Head Chef • Sous Chef • Chef de Partie • Front of House Manager

WE’RE HIRING: Head Chef • Sous Chef • Chef de Partie • Front of House Manager Join the Opening Team at Bird in Hand — Royal Tasmanian Botanic Gardens A new culinary destination is blooming. Be part of it from day one. Bird in Hand is launching an inspired new food and wine experience inside the iconic Royal Tasmanian Botanic Gardens — including fine dining, casual dining, tasting bar, kiosk service, and premium catering . We are assembling an exceptional opening team to bring this vision to life. If you’re already located in Tasmania , passionate about hospitality, and have a deep understanding of local cuisine and produce , we want to hear from you. CURRENT OPPORTUNITIES HEAD CHEF — Lead. Create. Innovate. Oversee all culinary operations across multiple venues. Essential Experience: Proven success as a Head or Executive Chef managing multi‑outlet kitchens, menu development, high‑volume and fine‑dining operations, and financial management. Responsibilities include: Developing menus and culinary concepts Leading, mentoring, and building high‑performing kitchen teams Maintaining quality, consistency, and brand standards across all outlets Managing budgets, supplier relationships, and operational performance SOSU CHEF — Support. Elevate. Inspire. Assist the Head Chef in managing daily kitchen operations across all venues. Essential Experience: Previous Sous Chef or senior chef experience in multi‑outlet, fine‑dining, casual, or high‑volume kitchen environments. Responsibilities include: Overseeing kitchen operations and workflow Supporting menu execution and maintaining consistency Mentoring and training kitchen staff Assisting with inventory, food cost control, and event coordination CHEF DE PARTIE — Craft. Execute. Excel. Manage your own kitchen section while ensuring excellence in every dish. Essential Experience: Proven experience as a Chef de Partie or in a similar professional kitchen role, including multi‑format or high‑volume service. Responsibilities include: Preparing, cooking, and presenting dishes to brand standards Managing a specific kitchen section efficiently Supporting menu execution and high‑quality service Maintaining hygiene, safety, and stock control FRONT OF HOUSE MANAGER — Host. Lead. Elevate. Lead FOH teams across all outlets, including fine dining, casual dining, kiosk service, and catering events. Essential Experience: Minimum 5 years FOH management experience in fine dining, multi‑outlet, or premium hospitality settings, with strong wine knowledge. Responsibilities include: Managing FOH operations, staffing, and service standards Delivering exceptional guest experiences and handling feedback Training, mentoring, and motivating FOH staff Coordinating events, monitoring sales, and operational efficiency Using wine expertise to guide guests and enhance the dining experience What We’re Looking For Across All Roles Proven, relevant experience in your role is essential Passion for food, wine, and exceptional hospitality Strong teamwork, leadership, and communication skills Calm, solutions‑focused energy in fast‑paced environments Commitment to safety, quality, and consistency Relevant certifications (RSA, RP, HACCP, culinary qualifications). Why Join Us? Be part of a landmark hospitality opening in one of Tasmania’s most stunning natural settings Work with a respected Australian brand with a reputation for excellence Opportunities for creativity, cross‑venue development, and career growth A supportive, ambitious, high‑performance culture Be Part of Something Extraordinary If you’re ready to take the next step in your hospitality career and help create a destination that combines exceptional food, wine, and guest experiences, we’d love to meet you. Apply now for Feb/Mar 2026 commencement HEAD CHEF Sous Chef Chef de Partie Front of House Manager Send your cover letter and CV to **************@birdinhand.com.au . #J-18808-Ljbffr