Sous Chef

Escape the ordinary and build something extraordinary.

Imagine waking each day to fresh air, surrounded by nature and the still waters of Macquarie Harbour. Your commute is a short stroll to a waterfront kitchen, where you'll craft seasonal menus that reflect the richness of Tasmanian produce. At night, you serve guests from around the world who are discovering something rare – true luxury at the edge of the wild.

Risby Cove – a storied waterfront property in Strahan on Tasmania’s remote West Coast – is being reimagined as a refined luxury boutique hotel, and we’re looking for a Sous Chef to lead our culinary transformation.

Why This Role Is Different:

- Create something iconic: Risby Cove is undergoing a full transformation to emerge as one of Tasmania’s most iconic luxury destinations. You’ll be part of that transformation.
- Design your own culinary identity: You’ll have creative freedom to shape menus using seasonal, local, wild and foraged ingredients.
- Live where people escape to: Remote, wild and beautiful – Strahan sits on the edge of World Heritage wilderness with ocean, river, rainforest and mountains at your doorstep.
- Luxury meets adventure: Operate at a premium level, curating high-end dining experiences that are as memorable as Quality staff accommodation and bonuses tied to KPIs mean your efforts are rewarded and recognised.
- Bring a partner: We welcome expressions of interest from couples or management duos looking to move.

The successful applicant will receive:
- an attractive remuneration package, including bonuses based on achievement of agreed KPI targets
- accommodation
- career development opportunities
- the chance to work in a growing team focused on redefining luxury accommodation in Tasmania

Our ideal candidate for this position will be:
• an experienced and mature professional with a positive attitude and
strong work ethic
• passionate about creating delicious menus with fresh seasonal produce
• a genuine team-player, committed to workplace diversity and inclusivity
• dedicated to creating the perfect guest experience

Qualifications and skills:
• Certificate III, IV or Diploma in Commercial Cookery, or Degree in
Culinary Arts, or equivalent
• minimum 3 years’ experience in a high-end lodge or tourism resort
environment, including experience working and living in a remote
location, or a premium restaurant.
• excellent knowledge of cooking methods, kitchen equipment