Creative Chef - Cafe, Burgers & American-Inspired Fare

Esculent - Old Reynella; Adelaide; On-site; AUD 60,000 - 90,000; Full time

Job summary

Esculent - Old Reynella in Adelaide is seeking a passionate and experienced Chef to lead our busy kitchen, delivering Australian cafe‑style meals, gourmet burgers and modern comfort dishes. You will oversee service from breakfast to dinner, mentor junior cooks, manage stock and costs, and uphold food safety, quality and presentation standards in a supportive team environment.

Competitive remuneration based on your skills and experience, with opportunities for menu input and professional growth

Qualifications

• Certificate IV in Commercial Cookery (or equivalent qualification).
• At least 1 year of experience as a Chef in a commercial kitchen or busy cafe/restaurant environment.
• Strong culinary skills and experience preparing Australian café-style cuisine, gourmet burgers, American-inspired dishes, and contemporary comfort food.
• Strong communication, organisational, and leadership skills.

Responsibilities

• Prepare and cook a wide range of cafe-style dishes and burgers.
• Ensure meals meet high standards of quality, flavour, and presentation.
• Assist with menu development and daily specials.
• Oversee daily kitchen operations across breakfast, lunch, and dinner.
• Manage stock, orders, inventory, and wastage.
• Maintain food safety, hygiene, and kitchen cleanliness.
• Supervise and train junior kitchen staff.
• Ensure portion control and consistent plating.
• Monitor food costs and resource efficiency.
• Coordinate kitchen activities during busy service.
• Contribute ideas to improve menu variety and quality.

Skills

Culinary skills

Leadership

Communication

Education

Certificate IV in Commercial Cookery

Job description

Esculent - Old Reynella in Adelaide is seeking a passionate and experienced Chef to lead our busy kitchen, delivering Australian cafe‑style meals, gourmet burgers and modern comfort dishes. You will oversee service from breakfast to dinner, mentor junior cooks, manage stock and costs, and uphold food safety, quality and presentation standards in a supportive team environment.

Competitive remuneration based on your skills and experience, with opportunities for menu input and professional growth