Job Description
Southern Brisbane | $80,000–$85,000 + Super | Flexible Roster
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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.
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Producing high-quality ready meals, foodservice products and retail food lines for national customers, this is a excellent prospect for a chef looking to move away from the traditional restaurant environment while still putting their cooking skills to work.
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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.
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The Role
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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.
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You'll work with commercial production equipment including Bratt pans, combi ovens and kettles, following established recipes and production schedules.
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Your responsibilities will include:
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High-volume preparation and cooking
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Following recipes and production specifications accurately
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Maintaining consistency, quality and portion control
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Working efficiently to daily production schedules
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Maintaining HACCP, hygiene and food safety standards
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Monitoring ingredient quality and minimising waste
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Working collaboratively with the wider production team
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Taking initiative where appropriate while following established processes
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About You
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We're looking for a qualified chef at Chef de Partie level or above who is comfortable working in a structured, high-volume environment.
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Ideally, you will have:
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Strong experience in high-volume commercial kitchens
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Food manufacturing or production kitchen experience highly regarded
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Experience using large-scale commercial cooking equipment
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A good understanding of HACCP and food safety
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Strong organisation and time-management skills
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The ability to work quickly without compromising quality
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A reliable, team-focused approach
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The ability to follow direction while also showing initiative
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Flexibility across morning, afternoon, evening and weekend shifts
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Experienced Sous Chefs looking for a change from restaurants, hotels or traditional hospitality are also encouraged to apply.
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Roster & Benefits
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There is flexibility around how your working week is structured, including the potential for four 10-hour days or a traditional five-day roster.
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Typical operating hours include:
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Monday–Friday: 6am–2pm and 2pm–10pm
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Saturday & Sunday: generally 6am–4pm
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Flexibility across days and shifts is required
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In return, you'll receive:
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$80,000–$85,000 + super, depending on experience
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Flexible four or five-day roster options
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Free off-street parking
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Free meal during your break
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Regular staff events and team days
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Stable, structured working setting
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Opportunity to join a growing Australian food manufacturing business
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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.

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