About the business

Boulangerie 113 Port Elliot is an artisan bakery and cafe on the Fleurieu Peninsula, housed in a heritage building on The Strand. The business began as a bakery and now runs a full breakfast and lunch service alongside its daily baking, with a purpose-built commercial kitchen installed for that purpose. The venue seats more than 80 guests and trades to both local residents and holiday visitors, with volumes rising sharply over summer, school holidays and long weekends.

A dinner service is planned.

About the role

We are looking for a qualified Chef to run the kitchen day to day. The role covers menu planning and costing, cooking and presentation to a set standard, supervision of kitchen staff, and food safety compliance. The successful applicant will work closely with the owner and the front of house team on menu direction and on the move into evening trade.

This is a hands-on position in a kitchen that produces both baked goods and plated meals, so applicants need to be comfortable moving between production baking and a la carte service.

Duties

▪ Plan menus for breakfast, lunch and afternoon service, including seasonal changes and specials, and develop current dishes as the business extends into dinner trade.

▪ Estimate food and labour costs, set portion sizes, and order and receive supplies from local growers, butchers and wholesalers.

▪ Prepare and cook dishes to order, including eggs and hot breakfast plates, burgers, wraps, composed salads and daily fish, with the venue's sourdough as the base of much of the menu.

▪ Monitor the quality of dishes at every stage of preparation, cooking and presentation, and correct problems before service.

▪ Supervise and coordinate kitchen staff and kitchen hands, set the section order for each shift, and manage the flow of orders during peak trade.





▪ Demonstrate cooking techniques and advise kitchen staff on preparation methods, plating and handling of specialist ingredients.

▪ Manage stock levels, rotation and wastage, and keep ordering within budget.

▪ Prepare dishes to meet stated dietary requirements, including gluten free, vegetarian and vegan variants already carried on the menu.

▪ Explain and enforce food safety and hygiene requirements, maintain temperature and cleaning records, and keep the kitchen compliant with food safety and work health and safety law.

▪ Assist with the selection and training of kitchen staff.

Skills and experience required

▪ An AQF Certificate IV or Diploma in commercial cookery, or an equivalent qualification. At least two years of relevant post-qualification experience may be accepted in place of the formal qualification.

▪ A minimum of two years of experience working as a Chef in a commercial kitchen.

▪ Experience in a high-volume breakfast and lunch operation, or in a cafe or restaurant of comparable size.

▪ Menu planning, costing and stock control experience.

▪ Experience supervising and training kitchen staff.

▪ Working knowledge of food safety, hygiene and work health and safety requirements in a commercial kitchen.

▪ Ability to hold quality and presentation standards under pressure during peak trade.

▪ Availability for early starts, weekends and public holidays.

▪ Applicants must hold unrestricted rights to work full time in Australia to be considered for this role.

How to apply

Send a current resume and a short covering letter setting out your qualifications and kitchen experience to the email address shown above, by the closing date shown above. Only applicants selected for interview will be contacted.

Pay: $78,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (Port Elliot)
🏢 BOULANGERIE 113 PORT ELLIOTT
📍 Port Elliot