Earthen Pantry is a new food business preparing to launch from a licensed commercial kitchen in Wangara.
Our opening offer brings together a retail seasoning range, corporate and workplace catering, and Kitchen Drops - our focused Friday and Saturday dark-kitchen takeaway menu.
The kitchen is equipped, and the initial product, menu and brand direction is already in place.
We are looking for an experienced chef who can help turn those plans into tested food, costed recipes and practical kitchen systems that another person can follow.
This is not a standard line-chef or service-roster position.
You will work directly with the founder: applying your experience, testing assumptions, speaking up when there is a better approach, preparing food for review and turning agreed dishes into a reliable kitchen operation.
The broader direction is set, but honest input and genuine improvements are expected.
What you will work on
Kitchen Drops (Dark-kitchen Takeaway)
: develop, test and refine a focused opening menu of five or six items with sides for our dark-kitchen takeaway offer, including portions, presentation, packaging and practical production requirements.
Catering:
help test and finalise the opening workplace catering collection, with workable quantities, dietary information, packing standards and production plans.
Kitchen Journal
: create approachable customer recipes using the six existing Earthen Pantry seasonings.
The initial target is at least three tested recipes per seasoning, delivered to an agreed plan.
The seasoning blends themselves are already established.
Kitchen systems
: turn approved food into transparent recipes, costings, prep standards, supplier requirements and service-ready processes.
Key responsibilities
Review the existing menu ideas, recipes and launch priorities, then set a practical order of work.
Prepare trials for founder review, recommend improvements and make agreed adjustments.
Standardise approved dishes with clear weights, yields, portions, methods, timings and presentation references.
Cost recipes using actual ingredients, yields, waste, labour and packaging so menu pricing can be set with a clear understanding of cost.
Test items under realistic preparation, packing, holding and service conditions.
Confirm ingredient specifications, suitable suppliers, initial order quantities, par levels and ordering routines.
Prepare prep lists, production plans, batch sheets,



storage and holding instructions that future staff can follow.
Record allergens, dietary information and cross-contact limitations accurately.
Help prepare and set up the approved menu and product information in the POS, Shopify and online ordering channels.
Identify any additional small equipment, utensils or packaging needed for launch.
Provide a clear handover and help train future kitchen staff in the approved food and systems.
What success looks like
The opening Kitchen Drops and Catering menus have been tested, costed and approved.
Recipes, prep standards and production methods are documented and repeatable.
Supplier, ordering, stock and packaging requirements are confirmed.
The required POS and online menu information is ready.
The Kitchen Journal recipe program is underway against an agreed delivery plan.
The kitchen is easier for the founder and future staff to operate consistently.
About you
This role may suit an experienced Head Chef, senior Sous Chef, Development Chef, Production Chef or Catering Chef who has previously helped open a kitchen, develop a menu or build the systems behind a food operation.
You will need:
Strong commercial kitchen experience, including senior responsibility beyond running a single section.
Demonstrated menu or product development experience.
Sound knowledge of recipe costing, yields, portion control, food margins and waste.
Experience writing commercial recipes, prep sheets and practical kitchen procedures.
Good supplier, purchasing and stock-control knowledge.
Current food-safety knowledge and a sound understanding of allergens and cross-contact.
The ability to work independently, stay organised and follow through on agreed work.
Clear communication and the confidence to challenge an idea respectfully when there is a better approach.
Australian working rights and reliable transport to Wangara.
A Commercial Cookery qualification or equivalent senior commercial experience is expected.
Helpful, but not essential




Experience in any of the following areas would be useful:
A new kitchen, venue or food-business opening.
Dark-kitchen, takeaway or delivery menus.
Workplace catering, platters or food made for groups.
Recipe development for a retail food brand.
POS, Shopify, Uber Eats or another online ordering platform.
Training staff and handing over documented kitchen systems.
Hours and engagement
This is a casual engagement based in the Earthen Pantry kitchen in Wangara.
The first priority is to complete the development work, prepare the kitchen for opening and support the business through its initial trading period.
The length and working pattern of this phase will be agreed with the successful applicant around the work required and the opening plan.
A minimum commitment of three days per week is expected during the development and pre-opening phase.
Exact days and hours are open to discussion, but the successful chef must be able to provide the time needed to keep the work moving and meet the agreed opening deadline.
The chef will be expected to remain closely involved through launch and the initial trading period, including Friday and Saturday Kitchen Drops service where required.
This is important so the menus, prep standards and kitchen systems can be tested in practice and adjusted where needed.
The rate is $48–$52 per hour plus superannuation, depending on experience, with applicable penalty rates paid where required.
After the opening phase, work will continue on an as-needed and mutually agreed basis.
This will include future Kitchen Journal recipe development, a monthly review and agreed updates to the Kitchen Drops menu, and other kitchen or Catering support as required.
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Confidentiality
The role involves access to proprietary recipes, supplier information and internal kitchen systems, so discretion and confidentiality are essential.
How to apply
Please submit your CV together with a short note covering:
A menu-development, kitchen-setup or food-project assignment you personally worked on, and what you delivered.
Your availability, preferred working days and earliest start date.
Your expected hourly rate within the advertised range.
Why this type of hands-on project role interests you.
Shortlisted applicants may be invited to a paid practical session before a final appointment.
References will be checked.

📌 Project Chef – Menu Development & Kitchen Launch (Western Australia)
🏢 Concord Ways
📍 Western Australia