Location: Osborne Park
Job Type: Casual (with potential to transition to permanent)
Roster: Sunday to Thursday, 10:00am – 6:00pm (No late nights!)
Pay Rate: Restaurant Industry Award [MA000119] Level 5 Casual
- Monday to Thursday: $37.35 per hour
- Sunday: $52.29 per hour
- Expected Weekly Earnings: ~$1,512 + superannuation
About the Role
Are you an experienced chef or kitchen leader looking to ditch the brutal hospitality hours and reclaim your evenings?
We are seeking a reliable, organised, and motivated Production Kitchen Supervisor to oversee our day-to-day back-of-house operations. With our Head Chef moving on, we need a steady set of hands to ensure our high standards of food prep, consistency, and kitchen efficiency don't skip a beat.
This is a casual position with regular, guaranteed hours and the genuine opportunity to transition into a permanent role for the right candidate.
What’s in it for you?
- Ultimate Work-Life Balance: 10:00am to 6:00pm means you are home in time for dinner every single night.
- Weekend Freedom: Knock off at 6:00pm on Thursday and enjoy Friday and Saturday completely off.
- Great Pay: Excellent casual award rates with Sunday penalties built into your regular roster.
- Autonomy: Take ownership of a smooth-running production system in a supportive environment.
Key Responsibilities
- Supervise daily kitchen operations and food production to ensure consistency, quality, and portion control.
- Lead, motivate, and direct a small, efficient back-of-house team.
- Manage daily stock rotation (FIFO), ordering, and receiving.
- Ensure strict compliance with food safety, hygiene, and HACCP standards.
- Maintain a clean, organized, and positive kitchen environment.
What we are looking for:
- Proven experience as a Senior Demi Chef, Chef de Partie, or Kitchen Supervisor in a high-volume or production-focused environment.
- Strong leadership skills with a calm, collaborative approach to managing staff.
- Excellent organizational and time-management skills (you know how to hit production deadlines).
- Sound knowledge of food safety regulations.
- Full working rights in Australia and absolute reliability for the Sunday–Thursday roster.
Pay: $1,512.00 per week
Work Location: In person
