Who We Are
Proudly West Australian, Gage Roads has grown to become the country's leading independent brewery.
In Jan '22, we opened Gage Roads Freo, our **** capacity brewpub, located in the Fremantle Port, on the Walyalup Waterfront.
Perfectly perched on right on the harbour, our venue overlooks the channel of water that originally inspired our name.
Since slinging our first beer, we've solidified ourselves as a "must visit" for tourists, and a regular spot for locals, taking out awards like "Best Bar" and "Best Outdoor Area".
Not to mention being packed to the rafters day in and day out.
None of this would be possible without our legendary "Positive Times Crew".
As a company we champion; Determination, courage, honesty, freedom, creativity, authenticity, balance, independence, and having a good old Aussie crack.
It's an ethos we started out with and we're proud that this culture is alive and well within our business to this day.
So, if you are looking to work somewhere with epic views, tasty chews, bloody good brews, and a incredible work culture, Gage Roads Freo is the place for you.
About The Role
We're growing our kitchen team across every level, from Cooks through to Sous Chef and Chef de Partie.
You'll help us prep and execute an elevated casual dining menu featuring pizza, tacos and a large share section built around local produce, in a kitchen that fits our port side home.
Whatever your experience, there's a section and a pathway here for you.
Key Responsibilities
Service & Execution
Execute dishes and run a section to a consistently high standard, from à la carte through to high-volume service
Prepare ingredients and mise en place to spec, following standard recipes and presentation guidelines
Assist with or oversee prep planning,



menu execution and service coordination across the kitchen
Leadership & Team
Lead, supervise and mentor junior chefs, cooks and kitchen hands, setting the tone for the brigade
Support Sous Chefs, Chefs de Partie and the Head/Executive Chef during high-volume services as required for your level
Contribute to menu development, costing and recipe documentation (Sous Chef and senior CDP)
Compliance & Operations
Manage stock control, ordering, supplier relationships and goods receiving, minimising wastage
Maintain rigorous food safety, hygiene, HACCP and WHS standards at all times
Assist with rostering, labour forecasting and end-of-month stocktakes (Sous Chef)
Skills and Experiences
Experience
About You
A career professional with hospitality experience at any level, from Cook through to Sous Chef
Restaurant, hotel or high-volume venue experience relevant to the level you're applying for (Sous Chef: min. 4 years as a CDP, including Senior CDP or Sous Chef time)
Attitude & Attributes
Friendly, enthusiastic and positive, with a genuine team-first mindset
Creative flair and excellent presentation skills, with a real passion for quality food
Strong organisational skills, initiative and the ability to perform under pressure
Requirements
Solid understanding of food safety, HACCP, allergens and compliance
Flexible availability, including evenings, weekends and public holidays
Food handler's certificate required
Cert III/IV in Commercial Cookery advantageous for Sous Chef
What's On Offer
Fixed roster options, designed around individual employee needs
Beer allowance, plus 50% off food, drinks and merch across our hospitality venues
Real career growth and pathways based on your skills and goals
Access to our Employee Assistance Program
A supportive, high-performing kitchen culture
Close to public transport
#J-*****-Ljbffr

📌 Chef De Partie, Sous Chefs & Cooks (Western Australia)
🏢 Good Drinks Australia
📍 Western Australia