Job description

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 in office 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 professional 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)

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