Whether you learned your knife skills in Dublin, London, Manchester, Melbourne or a country pub in the middle of nowhere, you've got something we can't teach: you know what a chef actually needs before they do.

We're one of Australia's biggest foodservice butchers — beef, lamb, pork, poultry and smallgoods going out daily to restaurants, pubs, RSLs, hotels and caterers. We're hiring reps in:

- Brisbane / Gold Coast — from Surfers to the Valley

- Sydney — inner west, eastern suburbs, the northern beaches

- Perth — Freo to Joondalup

- Adelaide — CBD, the Hills, the wine regions

What the job actually looks like

- Run your own patch of 80–120 venues. They're yours.

- Walk into a kitchen mid-prep, talk shop, sort their spec — the right cut, the right grade, the right price per plate

- Chase new openings before the competition even knows they exist

- Coordinate with our butchers and drivers so what you promise, lands

The positive bits

- Base salary + commission

- Company car,



fuel card, phone, laptop

- Full product and sales training — we'll teach you the sales side; you already know the food side

- Real progression: rep → key accounts → state sales lead

- On a working holiday or skilled visa? We'll talk relocation support and sponsorship for the right person.

You'll thrive here if you

- Have 2+ years in a professional kitchen — any cuisine, any level, any country

- Can tell a striploin from a scotch and a 200g from a 250g by eye

- Are organised enough to run your own week without a roster telling you where to be

- Hold a full driver's licence and have the right to work in Australia

- Still love the industry — you just don't want to die in it

You don't need

- Sales experience

- A suit

- To pretend you enjoyed the 2am cleandown

📌 Territory Chef – Foodservice Sales (Brisbane)
🏢 Leading
📍 Brisbane