Farm-to-Table Hospitality Specialist

at  Lowe Family Wine Co

Join the dynamic ‘Tinja Team’ here at Lowe
Lowe Family Wine Co encompasses a range of renowned food and wine businesses centred around the organic & biodynamic ‘Tinja’ farm in Mudgee, NSW.
Established and led by David Lowe & Kim Currie, their decades of experience and innovation are now combined with that of a vibrant team of dedicated professionals who underpin all these operations. We call this the ‘Tinja Team’.
Who are we seeking?
From waitstaff, cellar door hosts & chefs, to gardeners, farmhands & animal handlers, the team at Lowe work across a dynamic range of opportunities backed by true care for what they do, and the place they do it.
We are always happy to receive applications from hard working and open minded people who believe in what we do, and would like to be a part of it. In particular casual roles are available for cellar door sales, events & restaurant waitstaff.

FARM-TO-TABLE HOSPITALITY SPECIALIST

About us:
Lowe Family Wine Co is a provider of premium wine, food and regional experiences in Mudgee, NSW, while leading the way in sustainable and regenerative practices. The extensive food gardens and farm are the centre of operations at Lowe’s ‘hatted’ regional restaurant The Zin House, with the kitchen and gardens teams working hand in hand to grow the produce that forms the base of the weekly menu.
We are looking for:
A passionate and versatile Farm-to-Table Hospitality Specialist – a unique position that involves hands-on participation in every step of the food production process. From cultivating and harvesting produce in our market garden, to creating delectable dishes in our kitchen – you will shine putting your varied background in horticulture, culinary arts and hospitality into practice.
In this role, you will:
Work alongside the Market Gardener to implement organic and biodynamic farming practices, ensuring the health and vitality of produce for the best possible harvest.
Harvest produce at its peak to ensure the highest quality, nutrition and flavour is achieved, emphasizing the paddock-to-plate philosophy.
Working under the guidance of the Senior Head Chef, you will process, store, and preserve harvested produce properly, minimizing waste and maintaining quality.
Contribute creative ideas and inspiration to the kitchen, helping in the design and development of seasonal menus where that highlight our homegrown, organic produce.
Prepare and cook dishes using fresh ingredients from the market garden, adhering to fine dining standards and maintaining high culinary excellence.
Perform standard kitchen responsibilities such as food preparation and cleaning, ensuring a clean, organized, and efficient workspace.
If you’re interested in joining our incredible team, please send us your resume and a covering letter to hr@lowewine.com.au and tell us a bit about yourself too.
Why work at Lowe?
The Mudgee Community
Mudgee is an exciting regional community with a thriving wine, food & tourism industry, and close proximity to the Blue Mountains and other major Central Western towns like Orange. These fast growing regional industries ensure a youthful, diverse and welcoming community.
Flexible employment models
To ensure you can make the most of this regional lifestyle, at Lowe, we have introduced a number of steps to keep the welfare and work/life balance of our staff at the forefront. This includes our flexibility to employment models from full time, part time, casual or permanent, for talented & enthusiastic applicants.
Thinking for the future
Our operations are based in regenerative and sustainable practices, to ensure the health and wellbeing of the land we call home, and the people we share it with. This starts with our organic & biodynamic principles, and continues daily as we introduce new initiatives such as wildlife sanctuary areas, native bush plantings and the use of reusable or biodegradable packaging.
No more double shifts
With majority of our operations happening during the day, we encourage a no double shift schedule (if that’s what you prefer). This allows a change of pace for our chefs and front of house by overturning the usual ‘hospitality hours’.
Staff to customer ratios
In the cellar door we’ve taken the same principled processes to protect our staff & customer experience. Not only does our bookings only policy with capped numbers help ensure a standard of excellence in service delivery, it also allows our staff to feel adequately balanced to the customer ratios.
On the job training
This emphasis on delivering exceptional customer experiences is one of the reasons we want to expand our team. So for those that have already invested in their training, we would love to welcome your knowledge & experience into our team. And for those who are looking to expand their expertise, we will happily train the right candidate.

Please refer the Job description for details