Head Chef | Duke of Brunswick Hotel | 100% Gluten Free Kitchen

Most chefs have never cooked in a kitchen with no gluten in it. Not a section of the menu. Not a substitution. The whole building.

That's the Duke of Brunswick. We took gluten out entirely so that people with coeliac disease could walk in, order whatever they want, and just eat. No interrogating the server. No risk assessment. No three days in bed afterwards. For a lot of our guests, we're the only place they truly relax when they eat out. That's not a gimmick. It's a responsibility, and it's the reason this role matters.

WHY WE'RE HIRING NOW The Duke has built something people genuinely love. Now it's ready for its next iteration, and we want a Head Chef who sees that as an invitation, not a maintenance job. We're not looking for someone to keep the lights on. We're looking for someone who'll look at the menu, the bench and the systems and ask "what could this be?"

THE ROLE AT A GLANCE -

Full time salaried position, rostered at 42.5 hours per week - 7 day kitchen - Reporting to the business owners and our Executive Chef - Start date flexible for the right person

WHAT YOU'LL BE DOING -

Leading the Duke's kitchen day to day: service, prep, ordering and standards

- Developing a menu that proves gluten free pub food can be the best pub food in the city
- Building, training and steadying a kitchen team so it runs well whether you're on the pass or not
- Owning food cost, wastage and wage percentage, and actually enjoying the numbers
- Keeping recipe cards, allergen documentation and food safety tight, because our guests are trusting us with their health
- Working alongside our Executive Chef and FOH leadership to shape where the Duke goes next

WHO YOU ARE -

An experienced Head Chef,



or a Sous ready to step up who can show us why - Someone who understands cross contamination properly, or is genuinely keen to learn it to the level our guests deserve - A calm, fair leader who builds people up rather than burning them out - Commercially switched on: you know a outstanding dish and a profitable dish should be the same dish - Up for a bit of cheek. This is a pub, not a cathedral

MUST HAVES -

Current Food Safety Supervisor certificate - Current First Aid certificate - Full Australian working rights (we cannot offer sponsorship)

WHAT YOU GET -

Real input into the direction of an established, much loved venue

- Support from an Executive Chef who works across both our venues, plus a sister kitchen at the Port Admiral Hotel in Port Adelaide (certified gluten free with Coeliac Australia)
- Owners who are in the business, not hiding behind it
- A workplace built on inclusion.

Everyone is welcome at the Duke, on both sides of the pass
- A salary negotiated around your experience and what you bring to the table
- A straight answer on money: we're not a pokie pub.

There's no gaming room propping up the kitchen, so our packages are built on what the food and the venue genuinely earn. If you're the kind of chef who wants to be paid well because the kitchen performs, we should talk

ABOUT US The Duke of Brunswick Hotel sits in the Adelaide CBD and is owned by Simone Douglas and Alex Fairgrieve, who also own the Port Admiral Hotel. We're hospitality operators first. We know what a hard Saturday looks like, we know what it takes to make payroll, and we'd rather build a kitchen people want to stay in than keep advertising for one.

HOW TO APPLY Send through your CV and a few lines telling us one thing you'd change, keep or try at the Duke. That answer tells us more than any CV will.

📌 Head Chef | Duke of Brunswick Hotel | 100% Gluten Free Kitchen (Adelaide)
🏢 Digital Marketing AOK
📍 Adelaide