Summary
“Lead from the front, take ownership of the shift, and grow with a team that values great food and great people.”
About the Role
DOPA Rouse Hill proudly serves Japanese Donburi, bringing quality ingredients, bold flavours, and a modern approach to Japanese cuisine to our customers.
We are currently seeking an energetic and motivated Team Leader to join our new hybrid-style restaurant team.
This is a hands-on leadership role with a strong Back of House (BOH) focus, combined with customer service and front-of-house responsibilities. You will help lead the kitchen team, ensure food preparation and service are running smoothly, and support the wider team in delivering a fast, efficient, and welcoming customer experience.
We are looking for someone with a strong hospitality or customer service background who is confident leading a team, enjoys working in a fast-paced kitchen environment, and is comfortable moving between BOH and customer-facing operations.
People & Culture
At DOPA, our people are at the heart of everything we do. We create a supportive, energetic workplace where everyone feels respected, valued, and inspired to do their best work.
Our culture is shaped by our DOPA values:
- Dedication – We show up with commitment, consistency, and pride in our craft.
- Ownership – We take responsibility, work proactively, and contribute to a smooth and efficient operation.
- Passion – We love what we do and bring enthusiasm to every dish and every service.
- Authenticity – We stay true to who we are, creating genuine experiences for our customers and supporting our team.
Joining DOPA means being part of a young, ambitious, and close-knit team that cares deeply about great food and great people.
Benefits
· Opportunity to develop your BOH leadership and hospitality skills
· Be part of a new and exciting hybrid-style restaurant concept
· Work alongside an experienced kitchen management team
· Gain hands-on experience across kitchen operations and customer service
· Be part of a young, ambitious, and supportive team
· Career progression opportunities within DOPA
· Be part of a growing business with exciting future prospects
Key Responsibilities
Back of House & Kitchen Operations
· Lead and support the BOH team during daily operations and service
· Ensure all food preparation is completed on time and to DOPA standards
· Ensure sufficient prepared food is available to meet expected service demand and correct par levels are maintained
· Ensure Japanese Donburi are prepared consistently according to DOPA recipes, procedures, portion sizes, and presentation standards
· Monitor food quality, freshness, portion control, and presentation throughout the shift
· Ensure kitchen stations are properly set up, stocked, and ready for service
· Allocate BOH tasks and ensure team members understand their responsibilities
· Monitor kitchen workflow and adjust team deployment during busy periods
· Support cooking, food preparation, assembly, and service as required
· Ensure correct food storage, labelling, rotation, and handling procedures are followed
· Minimise food wastage and ensure appropriate portion control
· Monitor stock levels and communicate replenishment requirements to management
· Maintain high standards of kitchen cleanliness, organisation, and presentation
· Ensure kitchen equipment is clean, operational, and used safely
· Report equipment faults, maintenance issues, stock shortages, or operational concerns promptly
· Ensure opening, closing, cleaning, and kitchen handover procedures are completed correctly
Shift Leadership
· Run and supervise shifts to ensure operational readiness, staff coverage, and team accountability
· Brief team members on shift goals, responsibilities, service expectations, and priorities
· Maintain “aces in places” by assigning and confirming all BOH and FOH positions are covered throughout service
· Monitor service flow and adjust team deployment as required
· Ensure preparation, kitchen stations, equipment, and team members are ready before service
· Complete shift handovers and communicate outstanding issues to the next leader
Food Safety & WHS
· Ensure compliance with food safety and Work Health & Safety (WHS) standards at all times
· Promote and uphold best practices in hygiene, cleanliness, and safe food handling
· Monitor food temperatures, storage, preparation, and handling practices
· Ensure team members follow DOPA food safety procedures and standards
· Identify and action behaviours or conditions that could create food safety or workplace safety risks
· Escalate any food safety, hygiene, or WHS concerns to management immediately
Customer Experience & Service
· Deliver friendly, efficient, and welcoming customer service when working in customer-facing areas
· Support customers with menu questions, ordering, payments, and food collection where required
· Ensure food is handed over accurately and efficiently
· Monitor customer flow and communicate with BOH to maintain smooth service
· Respond to customer feedback and concerns calmly and professionally
· Maintain high standards of presentation across customer-facing areas
Team Support & Engagement
· Lead by example in attitude, communication, food quality, customer service, and operational standards
· Support onboarding and on-the-job coaching for new team members
· Provide clear direction and positive feedback to team members
· Support team members across both BOH and customer-facing areas
· Encourage strong communication between kitchen and front-of-house
· Help create a positive, respectful, and high-performing team environment
Problem Solving & Communication
· Respond to operational, kitchen, team, and customer issues calmly and efficiently
· Make appropriate decisions during the shift and escalate issues when required
· Maintain open communication with the Assistant Kitchen Manager and Kitchen Manager regarding kitchen performance, food preparation, staffing, service issues, stock, equipment, and customer feedback
· Identify opportunities to improve kitchen efficiency and service flow
· Communicate any issues or important information clearly during shift handover
Qualification & Experience
· Minimum 1–2 years’ experience in hospitality, commercial kitchens, customer service, or a similar environment
· Previous experience as a Team Leader, Supervisor, Senior Team Member, Chef, or similar role preferred
· Strong BOH/kitchen experience is highly regarded
· Customer service experience is essential
· Strong understanding of food preparation, kitchen operations, food safety, and hygiene
· Confident leading and supporting a team during busy service periods
· Comfortable working across both BOH and customer-facing operations
· Strong communication and problem-solving skills
· Positive, energetic, and approachable personality
· Reliable, organised, and proactive with a strong work ethic
· Ability to remain calm and effective in a fast-paced, high-volume environment
· Passion for great food, hospitality, and creating excellent customer experiences
· Ability to work weekdays, nights, weekends, and public holidays as required
If you think you are the right candidate for this position, apply now by emailing your cover letter and resume to [email protected].
Pay: $65,000.00 – $66,500.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
