Category: Positions Vacant

SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

$85K-$90K

The wonderful Exchange Hotel in Gawler is looking for a hands-on, commercially minded Sous chef to lead the kitchen at Murray’s BBQ & Bar, an established American BBQ and modern pub food venue.

This is not a quiet kitchen role. They are looking for a leader who can take ownership, steady the team, drive consistency and help shape the next stage of their food business.

Murray’s BBQ & Bar is known for smoked meats, pub classics, weekly specials, group bookings, functions and local hospitality. The right persons will enjoy leading a real pub kitchen with personality, pace and opportunity.

Key priorities for the Sous Chef role:

Lead and stabilise the kitchen team immediately.
Maintain and improve consistency across Murray’s BBQ & Bar, pub classics, specials, functions and events.
Build a stronger kitchen culture around accountability, prep discipline, service standards and communication.
Work with ownership on menu direction, food GP, labour control, ordering and waste reduction.
Bring calm leadership to a busy outer-suburban hotel environment.

The ideal candidate would have:

Sous Chef experience in a busy pub, hotel, bistro or large-format hospitality venue.
Strong people leadership skills.
Commercial understanding of food cost, labour, prep systems and kitchen profitability.
Ability to work in a practical, hands-on kitchen — not someone who only wants a “creative chef” title.
Experience with smoked meats, grill, pub food, functions or high-volume casual dining would be highly regarded.
Strong communication with front-of-house and management.
No sponsorship available sorry.

For more information www.exchangehotelgawler.com.au

To apply, please forward your current resume with 3 current referees and a cover letter introducing yourself please, to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

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SOUS CHEF, GREENOCK CREEK TAVERN, GREENOCK, S.A.

SOUS CHEF, GREENOCK CREEK TAVERN, GREENOCK, S.A.

$82K-$85K

38 hours per week.

Mondays off as hotel is closed and alternating Friday or Saturday RDO weekly.

The wonderful Greenock Creek tavern, in the awesome Barossa valley, are looking for a qualified chef ready to bring their skills, energy and practical leadership to their small, cohesive kitchen team.

This is a hands-on role, working alongside the Head Chef through preparation and service.
You’ll help keep the kitchen organised, support your teammates and deliver consistent meals that keep the locals coming back.

ABOUT THE ROLE

As Sous Chef, you’ll support the Head Chef in running the kitchen day-to-day and take the lead in their absence. You’ll be actively involved in cooking, coordinating service and helping the team maintain high standards.

Responsibilities will include:

Working alongside the Head Chef through preparation and busy services.
Delivering consistent food quality, presentation and timely meals.
Helping organise preparation for specials nights and lunch services.
Supporting ordering, stock rotation, portion control and waste reduction.
Guiding and supporting kitchen team members.
Maintaining food safety, hygiene and kitchen cleanliness.
Working with the front-of-house team to keep service running smoothly.
Leading the kitchen in the Head Chef’s absence.

ABOUT YOU
Strong cooking skills and experience in a busy pub or similar kitchen.
Good organisation and the ability to prioritise during service.
A calm, practical approach and clear communication.
A willingness to pitch in and support your teammates.
Pride in well-executed pub food and consistent standards.
Sound knowledge of food safety and stock management.
Availability for split shifts, evenings and weekends.

For more information on this property please visit www.thegreenock.au

To apply, please forward your current resume with 3 current referees and a cover letter introducing yourself please, to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

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CHEF, ST HUGO, ROWLAND FLAT, S.A.

CHEF, ST HUGO, ROWLAND FLAT, S.A.

$70K

Lunch service Fri- Mon plus one prep day, however, require flexibility across a 7-day roster.

The beautiful ‘AGFG 1 hat’ St Hugo restaurant in Rowland Flat, is looking for a third chef to start ASAP.

Overlooking vineyards and the Barossa Ranges, the beautifully restored St Hugo restaurant and cellar door sits within a captivating setting surrounded by vines and is just under an hour’s drive north of Adelaide.

KEY RESPONBILITIES:

Deliver menu offerings as a leading dining experience.
The menu focus is creative, wine-centric and seasonal, whilst being generous and
approachable in price.

Ability to work across multiple sections.

You are a team player with a love for food and wine.

Driven by quality and take pride in your work.

You are career minded & love the industry.

Minimum 1-2 years of experience as a Chef de Partie or similar role is required.

Certificate III/IV in Commercial Cookery or equivalent culinary qualification is also required.

No sponsorship is available at this time, sorry.

For more information on this property please visit www.sthugo.com

To apply, please forward your current resume, and a cover letter introducing yourself to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

 

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CHEF/COOK, FINNISS GENERAL STORE, FINNISS, S.A.

CHEF/COOK, FINNISS GENERAL STORE, FINNISS, S.A.

$40.05 PER HOUR 24/7 (COLLECTIVE AGREEMENT)

The Finniss General Store are expanding their team in the kitchen and looking for an experienced Chef/Cook to start ASAP.

• HOURS – roughly 30 hours a week, happy to sit down and discuss
• DAYS – 5 days a week, including Saturday and Sunday

Successful applicant will be hard working, reliable, experienced in a commercial kitchen and willing to work as part of a team but capable of working independently when required.

They are open 7 days a week for breakfast and lunch, and Friday and Saturday nights for dinner.
Opening times are 8:30am – 4:30pm, Monday through Thursday,
Friday 8:30am – 8pm
Saturday 9am – 8pm
Sunday 9am – 4:30pm

For more information on this property please visit https://finnissgeneralstore.com.au

To apply, please forward your current resume with 3 referees, and a cover letter introducing yourself to adrian@cheffingaround.com.au
or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

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HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A.

HEAD CHEF, MIRAMBEENA MOTEL, WHYALLA, S.A.

$80K – $90K

The original Mirambeena Motel, located in Whyalla SA, are seeking a qualified and experienced Head Chef.

The successful applicant will be employed full-time for an average of 38 hours per week and work across a rotating roster, including evenings, weekends and public holidays as required.

Key responsibilities:

• Prepare, cook and present menu items to a consistently high standard.

• Assist with menu planning and develop suitable daily specials.

• Check food quality during preparation, cooking and presentation.

• Undertake stock control, ordering, portion management, food costing and waste control.

• Maintain food safety, hygiene, cleaning and WHS requirements.

• Coordinate kitchen service and support or guide other kitchen staff when required.

• Communicate effectively with management and front-of-house staff.

Required skills and experience:

• Certificate III in Commercial Cookery or an equivalent relevant qualification.

• At least 2 years of relevant experience as a Head Chef in a commercial kitchen.

• Strong practical knowledge of cooking methods, ingredients and food safety.

• Experience in ordering, stock control, food costing and waste reduction.

• Ability to organise priorities and perform reliably during busy services.

• Good interpersonal, communication and teamwork skills.

On-site accommodation may be available by separate agreement.

To apply, please forward your current resume with 3 current referees and a cover letter introducing yourself please, to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

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Cheffing Around, Australia's premier chef employment agency

TEMPORARY CHEFS, ADELAIDE, SOUTH AUSTRALIA.

TEMPORARY CHEFS, ADELAIDE, SOUTH AUSTRALIA.

Cheffing Around PTY LTD. are looking for qualified Chefs who have been a Head Chef with at least 10 years’ post apprenticeship experience, and more importantly, a genuine, punctual, sober and friendly human being!

Our Chefs work as a subcontractor, so payment is made directly to you from your client within 7 working days at $55.10 per hour.

We work right across South Australia, so be prepared to travel and work in some of South Australia’s most beautiful locations with free accommodation and meals supplied.

This job is not for the faint hearted as we value our clients highly, as we have over 496 active clients, and we have made our name by hard work, word of mouth and client satisfaction.

Cheffing Around has been operating successfully for over 19 years, owned and operated by actual Chefs, and we are a LICENSED employment agent with SAFEWORKSA.

If you are looking for a more flexible and exciting workstyle with plenty of variety, then this may be the job for you!

To apply, please forward your resume to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information!

Good luck!

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