Southern Brisbane | $80,000–$85,000 + Super | Flexible Roster

An established and growing food manufacturing business in Brisbane’s southern suburbs is looking for an experienced Production Chef / Chef de Partie to join its production team.

Producing high-quality ready meals, foodservice products and retail food lines for national customers, this is a great opportunity for a chef looking to move away from the traditional restaurant environment while still putting their cooking skills to work.

This is a high-volume, fast-paced production kitchen, so we’re looking for someone who understands consistency, organisation and working efficiently to production schedules.

The Role

Working alongside an experienced production and culinary team, you’ll be responsible for preparing and cooking products to consistent specifications while maintaining strong food safety and quality standards.

You’ll work with commercial production equipment including Bratt pans, combi ovens and kettles, following established recipes and production schedules.

Your responsibilities will include:

- High-volume preparation and cooking
- Following recipes and production specifications accurately
- Maintaining consistency, quality and portion control
- Working efficiently to daily production schedules
- Maintaining HACCP, hygiene and food safety standards
- Monitoring ingredient quality and minimising waste
- Working collaboratively with the wider production team
- Taking initiative where appropriate while following established processes

About You





We’re looking for a qualified chef at Chef de Partie level or above who is comfortable working in a structured, high-volume environment.

Ideally, you will have:

- Strong experience in high-volume commercial kitchens
- Food manufacturing or production kitchen experience highly regarded
- Experience using large-scale commercial cooking equipment
- A good understanding of HACCP and food safety
- Strong organisation and time-management skills
- The ability to work quickly without compromising quality
- A reliable, team-focused approach
- The ability to follow direction while also showing initiative
- Flexibility across morning, afternoon, evening and weekend shifts

Experienced Sous Chefs looking for a change from restaurants, hotels or traditional hospitality are also encouraged to apply.

Roster & Benefits

There is flexibility around how your working week is structured, including the potential for four 10-hour days or a traditional five-day roster.

Typical operating hours include:

- Monday–Friday: 6am–2pm and 2pm–10pm
- Saturday & Sunday: generally 6am–4pm
- Flexibility across days and shifts is required

In return, you’ll receive:

- $80,000–$85,000 + super, depending on experience
- Flexible four or five-day roster options
- Free off-street parking
- Free meal during your break
- Regular staff events and team days
- Stable, structured working environment
- Chance to join a growing Australian food manufacturing business

If you’re an experienced chef who enjoys high-volume production, strong systems and working as part of an organised team, we’d like to hear from you.

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📌 Production Chef / CDP/ Sous (Queensland)
🏢 INAC Hospitality
📍 Queensland