Why work for us?
- We’re on a journey as a food business to source, cook and serve more ethically and sustainably. We’re a BCorp certified business and actively tackling food/packaging waste.
- We’re a small team with a big mission, a friendly vibe and a pretty cool looking space with lots of natural light!
- We can always offer two consecutive days off, usually Sunday and Monday. We also don’t require public holidays (although we can offer the work if you’re keen on some extra savings).
- We encourage creativity, new ideas and trialing different projects (we love pickling, fermenting, drying…)
- We love to make and serve good food, and above all we love to eat it! So be prepared to try everything and go with us on exploratory dinings-out.
- We always sit down for lunch. Hope that’s your thing too.
- We are committed to diversity, equity and inclusion. To achieve our mission, we need LOTS of creativity, and creativity thrives with different opinions, backgrounds and points of view.
What are we looking for:
- Honesty, transparency and integrity are core values for us.
- A passion or eagerness to join our sustainability journey - this shapes everything we do and it is essential.
- Flexibility - some months are busier than others, but we compensate for every extra hour you work with us, either via payment or days off (up to you).
- This is for a Sous Chef position, so we need at least 5 years experience in the kitchen, and ability to perform the responsibilities listed below.
Main responsibilities:
- Support Head Chef in managing the ordering process for all our events - food, cleaning equipment, kitchen materials, etc;
- Understand our menu, style and sustainability goals, and be able to develop new dishes to keep our menu fresh and up to date;
- Work out costings, track them and be able to report versus an established budget;
- Help us progress in our sustainability journey - this means helping us get suppliers onboard with our mission to zero waste, find new creative ways to reduce waste in the kitchen, and develop an understanding of the sustainability landscape in food / hospo;
- Manage the team of chefs in the business (currently 2 full time + casual employees);
- Support Head Chef to design dishes, suggest alterations, improve our processes and pursue any projects you might find interesting!
Salary range:
$78,000 - $82,000
- We’re on a journey as a food business to source, cook and serve more ethically and sustainably. We’re a BCorp certified business and actively tackling food/packaging waste.
- We’re a small team with a big mission, a friendly vibe and a pretty cool looking space with lots of natural light!
- We can always offer two consecutive days off, usually Sunday and Monday. We also don’t require public holidays (although we can offer the work if you’re keen on some extra savings).
- We encourage creativity, new ideas and trialing different projects (we love pickling, fermenting, drying…)
- We love to make and serve good food, and above all we love to eat it! So be prepared to try everything and go with us on exploratory dinings-out.
- We always sit down for lunch. Hope that’s your thing too.
- We are committed to diversity, equity and inclusion. To achieve our mission, we need LOTS of creativity, and creativity thrives with different opinions, backgrounds and points of view.
What are we looking for:
- Honesty, transparency and integrity are core values for us.
- A passion or eagerness to join our sustainability journey - this shapes everything we do and it is essential.
- Flexibility - some months are busier than others, but we compensate for every extra hour you work with us, either via payment or days off (up to you).
- This is for a Sous Chef position, so we need at least 5 years experience in the kitchen, and ability to perform the responsibilities listed below.
Main responsibilities:
- Support Head Chef in managing the ordering process for all our events - food, cleaning equipment, kitchen materials, etc;
- Understand our menu, style and sustainability goals, and be able to develop new dishes to keep our menu fresh and up to date;
- Work out costings, track them and be able to report versus an established budget;
- Help us progress in our sustainability journey - this means helping us get suppliers onboard with our mission to zero waste, find new creative ways to reduce waste in the kitchen, and develop an understanding of the sustainability landscape in food / hospo;
- Manage the team of chefs in the business (currently 2 full time + casual employees);
- Support Head Chef to design dishes, suggest alterations, improve our processes and pursue any projects you might find interesting!
Salary range:
$78,000 - $82,000
