On Board is seeking a down-to-earth and adaptable Head Chef with a keen eye for detail, a positive attitude, and a sense of adventure.

The Head Chef needs to deliver on the On Board culinary experience: Fresh Tasmanian fare showcased with straightforward flavours, served in a relaxed yet sophisticated style - both on and off the vessel. You’ll also be a fan of sustainable dining that celebrates top local produce, including seafood freshly plucked from the ocean, artisan cheeses and meats, and farmers’ market wares.

You're responsible for the preparation and service of all meals aboard the vessel and play a core role in connecting our guests to place by telling the stories of our fresh and local produce as it’s made, served, and eaten.

The Head Chef will be On Board’s main chef during the Southwest Tasmania expedition season, running from December to May, completing as many as 18 two-, five- or seven-day expeditions over this period.

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📌 Head Chef (Hobart)
🏢 On Board
📍 Hobart