Experienced Chefs - Restaurant Grill - Breakfast Cafe
The Watervale Hotel, located in the Clare Valley wine region of South Australia, has won numerous awards as farm fresh to plate restaurant, tourism restaurant, as well as our ecological and sustainability practices. Proprietor and Executive Chef Nicola Palmer was awarded '2022 Chef of the Year' by the Restaurant and Catering Association in South Australia, and Restaurant has been awarded the best in a Pub or Club in Australia.
There are three different menus at the Watervale Hotel - six course individually plated degustation, a la carte and Feed Me options. We have short and long-term roles available at Head and Sous Chef level, and particularly in the grill section which includes butchery and using both a wood oven and Argentinean style BBQ.
We also operate the Watervale General Store, a gourmet breakfast bistro plus providore store which requires a breakfast chef.
Our own organic and bio-dynamic Penobscot Farm supplies the restaurant, and provides inspiration for the menu. We are low waste warriors and are looking for like-minded people to join our team.
This makes Watervale an ideal place to build your career as you holiday in Australia as the role can be employed through Penobscot Farm and qualify for 88 day farm work for visa extension.
We can also assist Chefs on a Student Visa achieve their skills assessment on a pathway to permanent residency given the volume and variety of stations in the kitchen.
We would even consider sponsorship for the right person following a lengthy trial.
Accommodation is available close by.
Postcode: 5452 (WATERVALE, South Australia)
Not a backpacker? That's ok. We accept applications from Australian citizens, permanent residents, international students as well as working holiday visa holders. If you are qualified for this position, please register and apply via the form below.
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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