Breakfast Line Cook: High-Volume Café Dynamo

Beerenberg Pty Ltd; Hahndorf; On-site; AUD 55,000 - 75,000; Full time

Job summary

Beerenberg is seeking an enthusiastic Line Cook to join our busy, full‑service café in the Adelaide Hills town of Hahndorf. If you thrive on speed, precision and great flavours, we want you on our iconic South Australian team to help serve breakfast and brunch with pride.

You’ll keep breakfast service humming, own your station, and thrive under pressure while upholding top hygiene, quality and teamwork across kitchen and front‑of‑house. Weekend rosters and early starts are part of the mix.

Qualifications

• Experience as a Line Cook in a high-volume breakfast/brunch environment.
• Ability to prepare and plate breakfast/brunch items quickly and consistently.
• Understanding of food safety, hygiene and WHS requirements.

Responsibilities

• You’ll keep breakfast service humming, preparing and plating high-volume breakfast and brunch favourites with speed, consistency and care.
• You’ll own your station, arriving ready to prep, stock and organise for a smooth and successful service.
• You’ll thrive in the rush, managing multiple orders while maintaining quality, presentation and timing.
• You’ll be a great teammate, working closely with kitchen and front-of-house crews to ensure every meal reaches guests exactly as it should.
• You’ll champion food safety and quality, maintaining high standards of hygiene, stock rotation and workplace cleanliness.
• You’ll help keep the kitchen running smoothly, supporting stock control, general kitchen operations and safe work practices every day.

Skills

Line Cook experience

High-volume breakfast/brunch

Job description

Beerenberg is seeking an enthusiastic Line Cook to join our busy, full‑service café in the Adelaide Hills town of Hahndorf. If you thrive on speed, precision and great flavours, we want you on our iconic South Australian team to help serve breakfast and brunch with pride.

You’ll keep breakfast service humming, own your station, and thrive under pressure while upholding top hygiene, quality and teamwork across kitchen and front‑of‑house. Weekend rosters and early starts are part of the mix.