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Chef / Butcher / Front Of House / Permaculture Farming

Penobscot Farm / Watervale Hotel WATERVALE, South Australia

2nd Year Visa Eligible

Job Description

Visa Extension - Bio-Dynamic Farm work and Hospitality work
Seeking experienced, well-trained, energetic and driven Chefs to join our team for three to six months effective immediately.
With a job offer and accommodation we can assist you to apply for a visa extension as an 'essential worker'. This offer will also allow you to apply for a permit to pass into South Australia if necessary.
The role involves working on our organic, bio-dynamic farm some days - planting, cultivating, picking fruit, leaves and vegetables - and working in the restaurant other days - working behind the bar and providing service for our seasonal menu.
Good English is essential.
Ideal for people on a working visa as the farm and food processing work complies with visa extension provisions.
Penobscot Farm is an organic , bio-dynamic farm using permaculture principles.
The Watervale Hotel is a Paddock to plate restaurant located in the Clare valley that will allow creativity in a diverse working environment.
We buy whole lambs and chickens so butchering skills are also sought.
Exciting opportunity for a motivated individual interested in organic learning, and creating or serving seasonal dishes.
Role located in the Clare Valley Wine district. Staff accommodation available.
Please do not email or call the Watervale Hotel direct as we have hundreds of applications for just a few jobs. We will contact you if we feel that your application via this site suits our needs.

Postcode: 5452 (WATERVALE, South Australia)

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Penobscot Farm / Watervale Hotel

Member since: December 2018

Organic, Biodynamic Farm and Seasonal Restaurant in the Clare Valley Wine Region. We grow food for the restaurant. our Chefs both work on the farm with our Permaculture Farmer and in the Kitchen preparing fine dining seasonal food with Farm and other local produce.
We are committed to delivering Ethical Epicurean Experiences, and offer 'organic learning' in preparing 'paddock to plate' food.

Hospitality, Travel & Tourism