About us
Riverstone Estate is a family-owned Yarra Valley winery established in 1996. Our estate includes a cellar door, restaurant and events program, with seasonal produce-driven menus served across intimate dining rooms, private spaces and outdoor seating overlooking the vineyard. We’re entering a period of significant growth and are building a kitchen team to grow with us.

The role
Reporting to the Head Chef, you’ll run the kitchen day to day: leading service, managing prep, and stepping up to run the pass when the Head Chef is off. You’ll play a key role in menu development, food that pairs with our wines, and delivering events and functions.

Responsibilities

- Lead à la carte service and functions (cocktail events up to 80 guests)
- Run the kitchen in the Head Chef’s absence
- Contribute to seasonal menu development and wine-pairing dishes
- Manage ordering, stock control, rotation and waste
- Maintain food safety standards and documentation
- Train, supervise and support junior kitchen staff




- Control food costs and maintain consistent plating standards

About you

- Certificate III/IV in Commercial Cookery (or equivalent)
- 2+ years as Sous Chef or Junior Sous/senior CDP in a quality restaurant
- Solid leadership and calm under pressure
- Experience with functions and events
- Food Safety Supervisor certificate (or willing to obtain)
- Full Australian working rights
- Own transport (regional location — no public transport access)
- Available for weekends and public holidays

What we offer

- Competitive salary under the Restaurant Industry Award
- Staff meals and wine discounts
- Creative input into menus in a working vineyard setting
- Career progression as the estate expands
- Supportive, small-team culture

How to apply
Submit your CV and a short cover letter via Indeed. Shortlisted candidates will be invited for an interview and trial shift.

Pay: $28.00 – $45.00 per hour

Work Location: In person

📌 Sous Chef (Coldstream)
🏢 Riverstone Estate Wines
📍 Coldstream