The Salisbury Hotel is a local favourite, busy, relaxed, and known for great pub food, strong community vibes, and a supportive, team-first culture.
20+ hours in a busy pub kitchen, with potential for more hours if desired Fast-paced service – strong team + consistent trade Cook quality pub food – no fuss, just excellent execution ABOUT YOU!
You take pride in your work, stay calm under pressure, and deliver quality meals every time — even when the docket rail is full.
You'll thrive if you are: Experienced in a rapid-paced pub or Western-style kitchen Confident cooking classic pub meals with consistency and care Calm, organised, and able to handle high-volume service A strong communicator who works well with front-of-house Knowledgeable in food safety, allergens, and kitchen compliance Proud of your standards, presentation, and output every shift Comfortable working independently while supporting your team THE NON-NEGOTIABLES Minimum 2 years' experience in a fast-paced pub or similar Availability for evenings, weekends, and public holidays Strong understanding of food safety, allergen management, and WHS Ability to manage portion control, waste, and food costs Full working rights in Australia WHY YOU'LL LOVE IT A busy, well-established venue with strong,



consistent trade A supportive kitchen team that works hard and backs each other Opportunities to grow your skills and develop your career Be part of a proud South Australian hospitality group A kitchen that values quality, consistency, and teamwork A workplace built on respect, professionalism, and integrity ABOUT THE JOB This is a casual Chef/Cook role offering 20+ hours per week , working across a 7-day roster with evenings and weekends essential.
You'll be working in a high-volume kitchen focused on delivering consistent, high-quality pub meals.
Your role will include: Preparing and cooking a range of classic pub dishes to a high standard Maintaining consistency in taste, presentation, and portion control Managing your section efficiently during busy service periods Monitoring stock, minimising waste, and supporting cost control Ensuring all food safety, hygiene, and WHS standards are met Working collaboratively with the kitchen and front-of-house team Keeping your workspace clean, organised, and service-ready This is a hands-on role where reliability, consistency, and pride in your work are key.
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