Chef & Cofounder (Sydney)

Chef & Cofounder (Sydney)

Let's be clear.
If the food isn't exceptional, Tofu Monkey doesn't work.
That's why I'm looking for a Chef Co-Founder to own the accountability for everything that leaves our kitchen.
Not someone to "help out."
Not someone to consult from the sidelines.
Someone to take responsibility.
The Role

Tofu Monkey is a fast-casual concept where tofu is made fresh in-house and turned into bowls, burgers, nuggets and desserts people actually crave.

We are preparing to launch our first business unit.

Your role would be to:
Lead product development and refine the core menu
Design kitchen systems for consistency and scale
Oversee food production and quality control
Manage food safety, compliance and operational flow
Step into the Manager/Chef role at the first venue for at least the first 6 months
Build a replicable model we can scale
You own the food.
Full stop.
Timeline & Commitment

From now until opening:
Approx. 20–25 hours per week
Focused on menu finalisation, supplier relationships, kitchen systems, hiring and setup

From June/July (venue launch phase):
Full time commitment
Manager/Chef leadership at the venue for at least the first 6 months
We will know within 12 months whether this model works commercially.
This is a startup. That's the reality.
Compensation Structure
You'll have at least 3 years of experience in commercial kitchens or in food service or with food.
There are three possible pathways depending on fit and appetite for risk:

Option 1:
Hybrid (Lower Risk)

PAYG salary at award level or above
Plus equity in the operating company (the upside)

Option 2:
Higher Equity / Lower Cash
Reduced salary
Larger equity allocation

Option 3:
Sweat Equity (Higher Risk, Higher Upside)




No salary initially
Significant co-founder equity stake

We'll structure this based on:
Experience
Contribution
Risk tolerance
Long-term vision
The icing on the cake is equity.
But this has to work commercially for that to mean something.
Who This Is For

You will need to live within 30 minutes' travel time to Sydney CBD.

You might be:
A chef who is tired of building someone else's vision
A commercial kitchen leader who understands systems, margins and scale
A product-obsessed food developer who loves iteration
Someone who sees tofu as an opportunity, not a compromise
A hospitality operator who understands quick-casual economics

You must:
Care deeply about food quality
Understand cost of goods and commercial realities
Be comfortable with ambiguity
Want to build, not just manage
Have the resilience required for startup life
An interest in plant-based, sustainability and future-friendly eating is a big plus.
We're not militant. But we care.
Why This Matters
Tofu Monkey doesn't need me pretending to be the chef.
It needs someone whose brain lights up at flavour, texture, balance and repeatability.

I'll own:
Vision
Brand
Story
Growth
Partnerships
Capital strategy
You'll own the plate.
And if we get this right?

We build something that:
Scales
Makes money
Creates impact
Feeds people food they actually crave
This Is an Invitation
No pitch deck theatre.
No inflated promises.

Just a real conversation about:
Fit
Accountability
Ownership
Commercial discipline
And whether we want to build something serious together
If this excites you — or sounds like someone you know — reach out.
Let's see if you belong in the Tofu Monkey troop.

📌 Chef & Cofounder (Sydney)
🏢 Tofu Monkey
📍 Sydney