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 experiencedProduction Chef / Chef de Partieto join its production team.
Producing high-quality ready meals, foodservice products and retail food lines for national customers, this is a outstanding opportunity for a chef looking to move away from the traditional restaurant environment while still putting their cooking skills to work.
This is ahigh-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 includingBratt 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 atChef de Partie level or abovewho 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 ofHACCP 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
ExperiencedSous Chefslooking 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 forfour 10-hour days or a traditional five-day roster.
Typical operating hours include:
Monday–Friday:6am–2pm and 2pm–10pm
Saturday & Sunday: generally6am–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
Opportunity 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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