Careers

Join the Small Wonder Team

We're building a front-of-house and kitchen team for our new Cellar Door & Restaurant, opening this September in the Tamar Valley. The wine, the food and the architecture will bring guests here, but it's the team that ensures they leave feeling cared for and more connected to this place.

We're looking for people across the floor, the cellar door and the kitchen. We're not filling a list of fixed roles. Instead, we're looking for good people: those who care deeply about hospitality, who want to build something from the ground up, who believe in what Tasmania grows and produces and want guests to leave with that same conviction.

If that sounds like you, please get in touch. Tell us what you do, what you're good at and why Small Wonder feels right.

Get in touch

Cellar Door

The Cellar Door is where guests first settle in. They can explore the full Small Wonder range by the glass or work through a paired wine flight.

The Wine Library extends the experience further: a more intimate space for private tastings, masterclasses and longer conversations about the wines. Here the team is able to tell the full story behind the glass: two vineyards, two valleys, organic farming, a light touch in the winery, and make it feel like a conversation, not a presentation.

Restaurant

Led by Chef Konny Putkin, the restaurant is built around the best of what Tasmania can offer, cooked simply and shared generously. Konny has established direct relationships with local producers - Springfield Deer Farm, Seven Springs Farm, Wattle Hill Olives - and the menu will evolve monthly as the season shifts and new produce comes into its own.

Dining runs casually seven days across the floor and garden, with a fuller menu Thursday through Sunday for those seeking something more elevated. The aspiration is clear: relaxed, generous, and centred around sharing, with food that leaves guests wanting to know where it came from.

Kitchen

This is a kitchen built differently. It runs entirely without gas, using only electricity and charcoal, and operates on whole-animal butchery, menus that change monthly and a serious commitment to eliminating waste (around 90 per cent of single-use plastics have already been replaced with compostable alternatives).

Konny's food philosophy mirrors the winery's: a light touch, letting the produce do the talking, cooking in a way that's as honest and considered as the wines made next door. The producers are local, the relationships are real, and there's a genuine blank canvas quality to building a kitchen programme from scratch that doesn't come around often.

SOUND LIKE SOMETHING YOU WANT TO BE A PART OF?

We'd love to hear from you. Tell us what you do, what you're good at and why Small Wonder feels right.