Chef de pARTIE

Long Table Farm Restaurant is a new paddock-to-plate venture located at Wisemans Retreat in Wisemans Ferry, on 45 acres of stunning riverside overlooking the Hawkesbury River. Just one hour from Sydney, our venue welcomes hotel guests, regional visitors, conference groups and wedding celebrations alike — all the while showcasing the best of the Hawkesbury region and beyond through sustainable, seasonal, nose-to-tail, paddock-to-plate cooking with produce from our own regenerative farm.

We are seeking an experienced CDP to join our restaurant and help to build an exceptional experience for all our guests.

Casual, Permanent Part-Time and Full-Time positions available

Wisemans Ferry, NSW | Hospitality

Why Join Us?

·       Casual, Permanent Part-Time or Full-Time

·       Work at a brand-new, regenerative farm-to-table venue

·       A chance to join an experienced, awarded team

·       Varied service styles: restaurant, weddings, conferencing, leisure

·       Supportive culture where people, creativity and growth come first

·       Work in one of NSW’s most beautiful riverside landscapes

About the Role

Own and run a section during prep and service, keeping it organised, stocked and clean.

1. Prepare seasonal dishes, including accurate portioning, seasoning, plating and consistency.

2. Manage prep lists and mise en place, making sure the section is ready before service and reset afterwards.

3. Support junior chefs and kitchen hands, giving direction, checking work and maintaining standards.

4. Follow food safety systems, including temperature checks, labelling, cleaning, allergen awareness and correct storage.

Ideal Candidate

1. Trade-qualified chef or equivalent experience in a professional kitchen.

2. Strong section experience, with the ability to run mise-en-place and service independently.

3. Calm under pressure, especially during busy restaurant, wedding, conference or event services.

4. Excellent food standards, including seasoning, portioning, presentation and consistency.

5. Good prep discipline, with clean lists, accurate labelling, correct storage and strong organisation.

6. Food safety confident, including HACCP, temperature checks, allergens, cleaning and sanitising.

7. Team-focused, able to support junior chefs, kitchen hands and casual staff without ego.

8. Seasonal produce mindset, with an interest in farm-grown, local, regenerative and nose-to-tail cooking.

9. Flexible across services, including restaurant dinners, conferencing, weddings, breakfast and long lunches.

10. Reliable and punctual, with good communication and a professional attitude.

11. Cost-aware, able to minimise waste, respect portion control and use produce efficiently.

12. Positive cultural fit, willing to help build the reputation of Long Table Farm from the ground up.