Joie Brasserie — Modern French Brasserie, Chatswood Chase, NSW
About Joie
Joie redefines premium casual dining at Chatswood Chase through a modern French brasserie experience that is stylish, approachable and relaxed. We are about relaxed sophistication, quality food and everyday luxury, creating a space where guests can dine, pause and unwind in a way that feels both special and effortless.
We are seeking an experienced Chef to join our kitchen team on a full-time basis.
Position: Chef
Employment type: Full-time (38 hours per week)
Location: Joie, Chatswood Chase, NSW
Salary: [AUD $75,000- 82,000 per annum, plus superannuation]
Responsibilities
- Run the hot section of a French brasserie kitchen and uphold Joie's standards of quality and consistency throughout service.
- Take ownership of dish quality and plating for Joie's brasserie menu, ensuring each plate reflects the venue's premium casual-dining concept.
- Uphold food safety governance across the section, maintaining HACCP and WHS compliance with active monitoring and corrective action.
- Lead and develop junior kitchen staff so that section output consistently meets Joie's expectations.
- Take responsibility for section stock and supply, keeping ingredient levels adequate for uninterrupted French brasserie service.
- Contribute to the section's contribution to kitchen profitability through daily performance oversight.
Duties
- Prepare, cook and plate classic and contemporary French brasserie dishes to Joie's presentation standards.
- Adapt and prepare dishes to accommodate guests' dietary needs and special requests.
- Work with the senior chef on menu items and seasonal additions suited to the brasserie concept.
- Coordinate the pass and communicate with front-of-house to maintain service flow and timing.
- Train junior chefs to Joie's standard operating procedures and correct technique during service.
- Order stock, manage rotation and carry out spot checks to keep the section to standard.
- Apply and monitor HACCP and WHS practices, addressing issues as they arise.
- Monitor daily section performance to support the kitchen's financial targets.
Skills and Experience Required
- Relevant qualification in commercial cookery, or equivalent trade experience as a Chef.
- Minimum 3 years' experience as a Chef, ideally in French or European cuisine.
- Strong knowledge of HACCP and WHS standards.
- Proven ability to lead and train junior kitchen staff.
- Ability to perform under pressure across busy service periods.
- Availability for a rotating roster, including evenings, weekends and public holidays.
Pay: $75,000.00 – $82,000.00 per year
Work Location: In person
