We are seeking a dynamic Head Chef to lead our culinary operations and deliver exceptional experiences that reflect the unique character of our luxury lodge.

As part of the prestigious Luxury Lodges of Australia, we deliver unforgettable experiences that blend world-class service with genuine warmth.

In 2025, Spicers Peak Lodge was proud to be awarded Regional Property of the Year at the HM Awards and received Two MICHELIN Keys in the inaugural MICHELIN Guide Hotel Key Awards - a global recognition of our commitment to exceptional design, service, and connection to place.

As our Head Chef, you will lead a passionate culinary team in delivering exceptional dining experiences that celebrate the finest local and seasonal ingredients. This role offers creative freedom to design menus that reflect your culinary vision while maintaining the highest standards of quality, consistency, and presentation.

About Spicers Peak Lodge

Spicers Peak Lodge is perched atop a mountain on 8,000 acres in Queensland high country and just 90 minutes’ drive from Brisbane CBD, offering an all-inclusive, intimate Australian wilderness lodge experience.

The Lodge sits 1,100 metres above sea level with views across to the surrounding peaks. From untouched rainforest and rugged mountain escarpments to the pristine backdrop of World Heritage Listed national park and ancient volcanic regions, there is no shortage of unspoiled wilderness to experience and admire.

With such a uniquely Australian setting, it’s only fitting that our restaurant, The Peak, is an exceptional dining experience. With a menu offering only the very best of Australian produce sourced as locally as possible, this is truly dining at the height of luxury.

The role and key duties;

- Deliver all food experiences for the property including: restaurant dining, functions, weddings, events and experiential dining opportunities;
- Lead by example to ensure the overall guest experience exceeds expectations;




- Coach and mentor all kitchen team in order to provide a quality and profitable dining experience that is in line with the vision of the restaurant;
- Foster a positive and collaborative work environment. Provide direction and support to ensure consistent food quality and presentation;
- Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety standards. Manage inventory, order supplies, and maintain kitchen equipment;
- Design and implement creative, high-quality menus that reflect the hotel's unique positioning, catering to diverse guest preferences and dietary requirements;
- Be a key role in enhancing the overall F&B; journey and experience for our guests;
- Manage the kitchen budget, control costs, and optimise profitability while maintaining high standards of food quality and service;
- Deliver on efficiency, budgets and product delivery standards;
- Drive continuous improvements that support profit and reputation growth;
- Explore new F&B; opportunities for the venue alongside the General Manager and property leadership team;
- Be a key member of the management team and work closely with the General Manager to ensure the overall success of your team and the Hotel.

Essential criteria required to be considered;

- Proven success as a Head Chef or Executive Chef within a luxury hotel, lodge or high end restaurant environment.
- A solid fine dining background with a passion for delivering exceptional guest experiences.
- Demonstrated experience developing innovative, seasonal menus that showcase local produce and culinary creativity.
- A genuine passion for Australian ingredients, regional produce and sustainable food practices.
- The ability to develop, inspire and retain high-performing teams.
- Commercially minded with sound financial acumen and experience managing food costs, labour budgets and inventory.
- A collaborative leadership style and the ability to contribute positively as a key member of the property's executive team.

📌 Head Chef - Maryvale (Titjikala)
🏢 Luxury Lodges of Australia
📍 Titjikala