Ever wanted to live and work in the mountains and get paid to love winter?
Wake up to fresh alpine air, spend your days surrounded by snow, and finish work knowing your office view is one of Australia’s most iconic ski resorts. Picture snow under your boots, après vibes after your shift, and a season spent making memories (and friends).
If winter, hospitality, and unforgettable experiences sound like your thing, Buller Hospitality wants you on the team for Winter 2026 at Mt Buller.
So, who are we?
Buller Hospitality sits under the Buller Ski Lifts (BSL) umbrella, which employs around 850 seasonal staff each winter. Our hospitality team alone hires 100+ seasonal staff, so it’s safe to say we know how to serve food in a big way.
We operate across 10 locations and 11 unique venues, both on and off the mountain each with its own vibe. Have a cheeky stalk of our socials below to see what we’re about.
On-mountain venues:
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ABOM
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Abom Foodhall
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Mogul’s Café
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Moosehead Bar & Restaurant
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Spurs Café & Restaurant
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Tirol Café & Restaurant
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Bull Run Cantina
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Celia’s Café
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Planks on Snow Van (event activations)
Off-mountain venues:
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Mirimbah Store (Mirimbah)
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Merrijig Motor Inn (Merrijig)
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The Hunt Club (Merrijig)
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Telephone Box Junction – TBC (Mt Stirling)
Let’s talk about the role.
We are recruiting Sous Chefs and Head Chefs to lead kitchen operations across Buller Hospitality venues during the winter season. Both roles are hands-on leadership positions focused on executing established menus, supporting kitchen teams, and delivering consistent, high-quality food in fast-paced alpine environments.
Menus are pre-designed and costed, with a strong emphasis on preparation, training, systems, and service execution.
Head Chef
As a Head Chef, you will have overall responsibility for the day-to-day operation of your assigned kitchen. You will lead service, manage people and systems, and ensure the kitchen operates efficiently, safely, and to standard throughout the season.
Key responsibilities include:
- Leading all kitchen operations and services within your venue
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Executing established menus to recipe, portion, and presentation standards
- Training, mentoring, and supervising Sous Chefs and BOH team members
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Planning prep, service flow, and staffing to meet forecasted trade levels
- Conducting regular stock counts, monitoring inventory levels, and ensuring accurate stock control
- Actively managing wastage, yield, and portion control to meet cost targets
Supporting labour control by running efficient services and adjusting staffing where required
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Maintaining food safety, hygiene, and OH&S compliance at all times
Working closely with FOH leaders to ensure smooth service delivery
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Sous Chef
As a Sous Chef, you will support the Head Chef in the daily operation of the kitchen and play a key role in service leadership, team development, and maintaining standards.
Key responsibilities include:
- Supporting the Head Chef with daily kitchen operations and service leadership
- Supervising chefs, cooks, and kitchen staff during prep and service
- Leading sections and stepping up to run services when required
- Ensuring menu items are prepared and presented to standard
- Assisting with prep planning, stock rotation, and kitchen organisation
- Actively monitoring wastage, portioning, and food handling on shift Supporting efficient labour use during service by managing sections and workflow
Maintaining food safety, hygiene, and kitchen standards Coaching junior staff and contributing to a positive, professional kitchen culture
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These roles are available across multiple Buller Hospitality venues. Placement will be based on experience and operational requirements, and in some cases may involve working across more than one venue during the season.
A bit about you
- Strong leadership and communication skills Ability to perform in high-pressure, fast-paced environments
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Confident running services and leading teams during peak periods
- Organised, reliable, and standards-driven Positive attitude and team-first mindset
- Available for the full winter ski season between June to early October
And of course… stoked about doing a snow season
What experience do you need?
Sous Chef / Head Chef:
- Previous experience in a leadership kitchen role (Sous Chef, Head Chef, or equivalent)
- Strong understanding of food safety, hygiene, and compliance
- Experience working with structured menus and systems
Ability to train, motivate, and manage kitchen teams
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Qualifications required:
- Food Safety Supervisor certificate
- Formal culinary training preferred
Good communication and organisational skills
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Some venues require staff to ski or snowboard to access them — please let us know your ability level so we can ensure the best possible placement.
But wait, there’s more…Benefits, benefits, benefits. Here’s why you should swipe right on working with Buller Hospitality:
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Free Mt Buller Season Lift Pass
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Access to complimentary group ski and snowboard lessons
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Discounts across all Buller Ski Lifts (BSL)–operated venues, including retail, rental, and hospitality
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Subsidised shared staff accommodation on or off mountain
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Organised staff events and social activities
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Free staff transport up and down the mountain during the season
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Staff recognition program
Opportunities for progression, including returning seasonal leadership roles and year-round positions within BSL
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I’m keen! What do I do next?
If you are ready to get paid to love winter apply now by clicking the 'Apply' button!
If you are interested in working in a particular venue please leave a note under "why do you want to work at Mt Buller"
Please note there are no sponsorship opportunities and this job does not come under the Working Holiday rural extension program.
I’m interested but have some questions.
Email us at [email protected] and we’ll be more than happy to help.
Buller Ski Lifts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, colour, religion, sex, national origin, sexual orientation, gender identity, disability, or any other status protected by applicable law.
