Bird in Hand is seeking an Executive Chef to oversee hospitality operations across our Tasmanian venues—the Kiosk, Tasting Room, and fine-dining restaurant, plus Weddings and Events at Waterton Hall and Seymour. You will lead kitchen teams and partner with senior leadership on budgeting and brand initiatives.
You will design seasonal menus highlighting premium Tasmanian produce, maintain food safety standards, manage multi-site operations, and ensure exceptional dining experiences.
