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
Robust 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
Market-market-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: $60,000.00 – $70,000.00 per year

Work Location: In person

📌 Chef Coldstream
🏢 Riverstone Estate Wines
📍 Coldstream