Head Chef - Jetty Road Brewery

Are You Looking For A Seachange? 

Mornington Peninsula Perhaps? 

Fresh start for 2026?

Want to work in a supportive environment, take control of your development and be part of our one of a kind culture that is as rare and unique as our venues?

The Venues

We want to work with people who value customer service, good food, good drink, and good times. Riverland Group is one of Melbourne’s most diverse hospitality groups, with more than a 15 years’ experience in the Food & Beverage and Events industries. Our portfolio of well-known, established and exciting venues include Riverland Bar, The Boatbuilders Yard, The General Assembly, Hotel Railway, Jetty Road Brewery and Naked For Satan. This diversity allows for important career growth throughout the Group.

Our existing kitchen teams have been internally developed through our in-depth and diverse in-house training program. They are authentic, professional, and purposeful in their approach – they push, re-imagine, cultivate, and lead.

The Venue: Jetty Road Brewery

At Jetty Road Brewery in Dromana, you’ll be part of a high-performing kitchen team, have input in menu innovation, and help manage everything from recruitment to cost control. You won’t just cook — you’ll help shape the future of the venue. if you have aspirations to move up or even open your own business one day - we'll give you the tools and knowledge you need.

The Role:

Head Chef

($90,000 - $105,000 per annum)

Our Head Chefs are critical leaders within our business and play a key role well beyond the kitchen.
We expect our Head Chefs to have a strong understanding of, and active involvement in, the broader mechanics of the business, including (but not limited to) recruitment and team development, financial performance and analysis, menu and product development, and contributing to the overall direction and success of the venue.

Culinary Skills

• Set and maintain culinary standards for all sections

• Develop and standardise recipes

• Lead flavour and seasoning consistency

• Own food safety systems and compliance

Organisational & Operational Skills

• Own menu planning and execution

• Manage ordering, inventory systems, and supplier relationships

• Drive waste reduction and food cost controls

• Plan kitchen labour and production schedules

• Own service readiness and timing standards

Leadership & Teamwork

• Build and lead the kitchen team culture

• Structure delegation and section ownership

• Create and run training systems

• Manage performance of kitchen team

• Coordinate cross-department communication

Problem-Solving & Adaptability

• Anticipate operational risks

• Make decisive service calls in real-time

• Lead incident management

• Continuously improve systems after issues occur

• Maintain team performance under pressure by setting the tone during peak trade.

Creativity & Presentation

• Own the culinary direction of the venue

• Create and cost specials and new dishes

• Set plating standards and presentation guides

• Drive continuous menu improvement

• Ensure food leaves the pass at standard

We offer realistic and varied rosters with flexible hours that suit your needs and lifestyle. We prioritize balance and we mean it; we enjoy our time at work and value our days off.

The Candidate

You want development and career progression.

You’re hands-on with a minimum of three years relevant experience or Trade qualifications (Cert IV or Diploma) in Culinary Arts, Kitchen Management, Commercial Cookery, or other relevant field or equivalent work experience.

You have great interpersonal skills.

You’ll inspire a team to meet high standards and you’ll get results.

You’re detail oriented and take pride in the work you produce.

SC494 - Regional Sponsorship applicants welcome