About The Cupping Room

The Cupping Room is ONA's flagship specialty coffee venue in the heart of Canberra City. We pair award-winning coffee with a seasonal, produce-driven brunch and lunch menu, serving a high volume of guests who expect consistency and care on every plate.

Our kitchen is fast, organised and proud of what it sends out. We back local growers and suppliers, cook from scratch, and treat food with the same precision we bring to coffee.

Key responsibilities

Service and food quality

- Run the pass during service, controlling ticket flow, timing and plate quality
- Ensure every dish meets recipe specs and presentation standards before it leaves the kitchen
- Step in on any section when needed and keep ticket times within venue targets
- Lead the kitchen in the Head Chef's absence

Kitchen operations and cost control

- Manage ordering, supplier relationships, deliveries and stock levels
- Lead weekly stocktakes and track waste, food cost and wage targets
- Plan daily prep and production so every section is set before service
- Help write kitchen rosters within labour budget

Food safety and compliance

- Act as the venue's Food Safety Supervisor and keep the Food Safety Program up to date
- Make sure temperature logs, cleaning schedules and allergen records are completed and audited
- Own allergen management across the menu and train the team to handle allergy orders safely
- Maintain WHS standards, equipment maintenance and a clean, organised kitchen

Team and leadership

- Lead, train and develop Chefs de Partie, commis chefs and kitchen hands
- Run inductions for new kitchen starters and give regular feedback
- Work with the Head Chef on menu development, specials, costings and recipe cards
- Build a positive, respectful kitchen culture and model ONA's values

Skills and experience required





Essential

- Certificate III in Commercial Cookery (or equivalent trade qualification)
- 4+ years in high-volume commercial kitchens, including at least 1 year as a Junior Sous or senior Chef de Partie
- Proven experience running the pass and leading a kitchen team through peak service
- Food Safety Supervisor certificate
- Strong knowledge of allergen management, HACCP and WHS
- Experience with ordering, stocktakes and food cost control
- Full working rights in Australia
- Available for a rotating roster including weekends and public holidays

Desirable

- Certificate IV in Kitchen Management
- Experience in a specialty cafe or brunch-focused venue
- Experience with rostering and labour budgets
- First Aid certificate

Personal attributes

- A natural leader who sets the tone and keeps the team calm under pressure
- Organised, decisive and quick to solve problems
- High standards and strong attention to detail
- Clear communicator who coaches and gives honest feedback
- Reliable, hands-on and leads by example
- Passionate about quality produce, seasonal cooking and coffee

What we offer

- Daytime hours — no late nights, your evenings are your own
- Staff meals and coffee every shift, plus discounts across ONA venues
- Real input into menus and kitchen systems
- Leadership development and a clear path to Head Chef within ONA Retail Group
- A central city location close to the light rail and bus interchange

Job Type: Full time

Pay: $80,000.00 – $85,000.00 per year

Benefits:

- Employee discount
- Free drinks
- Travel reimbursement
- Visa sponsorship

Ability to commute/relocate:

- Canberra ACT 2601: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

- Chef: 1 year (Preferred)

Work Authorisation:

- Australia (Preferred)

Work Location: In person

📌 Sous Chef (Canberra)
🏢 Empire Cupping Room
📍 Canberra