? Join the Culinary Excellence at Occy’s Brewing Co.

Company: Occy’s Brewing Co.

Location: Dunsborough

Position: Full-time Sous Chef leading into Head Chef Position

Salary: $80,000–$90,000 depending on experience

Hours: Full-Time 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning)

Website

Instagram: occysdunsborough

Application Deadline: ASAP preferred, flexible for the right person

? About Occy’s

Tucked in the heart of Dunsborough’s main street, Occy’s Brewing Co. is one of the South West’s most beloved local institutions. Family-owned and fiercely independent, we brew 18 craft beers on-site from our working solar-powered farm (using rainwater exclusively), distil our own white rum, gin and tequila, and serve Australian-only seafood alongside seasonal local produce — with full table service, which is a genuine rarity in this part of the world. We’re dog-friendly, kid-friendly, and half indoors, half outdoors with a main street vista that makes it one of the best seats in the South West.

Our philosophy is simple: military discipline behind the scenes enables a genuinely relaxed, memorable experience for every guest who walks through our doors. We don’t chase volume. We chase connection — educating customers, expanding palates, and building a loyal community one conversation at a time.

?The Role

- After an extended search, we’re looking for a Sous Chef Leading into a Head Chef role who genuinely gets it — someone with the technical skills and the speed to run a skilled kitchen, but also the maturity, empathy and systems mindset to build a team that actually stays.
- This is not a role for someone who leads through intimidation. We’ve seen that approach cycle through seven people in this position. We’re done with it.
- The right person will take ownership of a creative, well-resourced kitchen with complete freedom on specials, genuine input into the core menu, and a venue owner (Jason) who wants a collaborator — not a subordinate.

? What You’ll Actually Do

Kitchen Leadership

- Manage all kitchen operations in conjunction with the General Manager — scheduling, prep planning, timing and service flow across larder/prep, fries and grill sections
- Ensure consistent,



high-quality output regardless of team strength on any given shift
- Train, develop and mentor kitchen staff using encouragement and empathy rather that pressure
- Bridge the gap between front-of-house and kitchen — at Occy’s, we’re one team, not two
Menu & Creativity

- Design and maintain a core printed menu built for efficiency: simple, streamlined, executable by any skill level without compromising quality
- Run a rotating specials program with full creative freedom — propose what you want, we’ll cost it together and adjust GP targets if needed (our beer margins give us flexibility most kitchens don’t have)
- Align menus with seasonal produce availability and local market trends
- Think about food as a storytelling vehicle — our table service model means every dish gets explained, and we want a chef who cares about that
Operations & Systems

- Manage stock ordering, receiving, checking, storage and waste control in collaboration with the GM
- Work within (and help improve) our systems — we’re moving to Square for integrated back-of-house management post-Easter, and we want a chef who embraces that rather than resists it
- Maintain all health, hygiene and food safety standards to council requirements
- Minimise waste in a small-venue environment where every decision matters
? What We’re Looking For

Essential

- Proven experience running a professional kitchen — speed, composure under pressure and genuine cooking ability are non-negotiable
- Menu design and costing experience; understanding of GP management
- A leadership style built on empathy, communication and team development — not hierarchy
- Systems-oriented: you think in processes, not just plates
- Maturity and life experience to manage diverse skill sets, personalities and situations with calm and clarity
- Ability to design a core menu that functions with any team composition,



while using specials as your creative outlet
Highly Regarded

- Experience with seasonal businesses and regional/tourist clientele
- Knowledge of sustainable sourcing and local produce networks
- Existing relationships or networks in the South West region
- Background in venues with a strong beverage program (brewery, distillery or wine)
Formal qualifications are not required

- We care about what you can do, not what’s on paper.
? The Offer

Salary: $80,000–$90,000 depending on experience

Hours: 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning)

Schedule: Tuesday–Sunday · Service 12pm–8pm · Flexible shift structure agreed with GM

Days off: We actively roster for 3-day weekends for all permanent staff

Staff meals: Free meals during every shift

Staff discount: 50% off all food and drinks when off-duty

Accommodation: Potential assistance available for the right candidate relocating to the region

Bonus: Ad hoc bonus structure in development — exceptional performance has always been recognised

Super: 12.5%

Start date: ASAP preferred, flexible for the right person

? The Recruitment Process

- Initial conversation with Cookatoo Recruitment
- Interview (45 minutes) with Jason at the venue
- Paid trial shift — 10am–2pm, covering prep and lunch service
- Offer made to successful candidate
- Check-ins at 4 weeks and 12 weeks post-placement A Note on Culture

We’ve had chefs who could cook. What we haven’t had is a chef who could lead — who understands that the kitchen is only as robust as its least experienced member on a given day, and designs around that reality rather than fighting it. If you’ve spent years in kitchens that ran on fear and ego, and you’re ready to do it differently — this is the role.

If you want complete creative control on specials, a venue that trusts you, an owner who’ll listen, and a team that’s being built to last — this is the role. If you want to be part of something genuinely special in one of Australia’s best regions — this is the role.

Placed exclusively by Cookatoo Recruitment — WA’s permanent hospitality placement specialists.

Enquiries: [email protected]

📌 Sous Chef (Dunsborough)
🏢 Cookatoo Recruitment
📍 Dunsborough