Daytime Cafe Chef — Breakfast & Lunch, 38h/wk, Sundays Off

Chase Cafe; Wangaratta; On-site; AUD 65,000 - 80,000; Full time

Job summary

Chase Café in Wangaratta is seeking an experienced full-time chef to join our team. The role covers breakfast and lunch service across 38 hours a week, with Saturdays on the roster and Sundays/public holidays off.

You will work daytime shifts with no night work and collaborate closely with the owner and FOH team. Your experience should include a Certificate III in Commercial Cookery and at least three years in a busy kitchen, with strong prep, time management, and food safety skills.

Qualifications

• Hold a Certificate III in Commercial Cookery or equivalent.
• At least three years of commercial kitchen experience.
• Experience in a busy breakfast and lunch café is preferred.
• Capable of running kitchen service independently and maintaining quality.
• Strong preparation and time management skills.
• Calm and organised during busy service.
• Understand food safety and safe handling of allergies and dietary needs.
• Experience with stock control and minimising food waste.
• Clear communication with owner and front-of-house team.
• Have the right to work in Australia.

Responsibilities

• Prepare and cook breakfast and lunch menu.
• Organise daily preparation and keep service running efficiently.
• Maintain consistent food quality and presentation.
• Assist with ordering and manage stock rotation to minimise food waste.
• Maintain a clean kitchen and follow food safety standards.
• Handle food allergies and dietary requirements safely.
• Work closely with the owner and front-of-house team.
• Contribute ideas for specials and seasonal menu changes.
• Prepare catering orders.

Skills

Breakfast and lunch preparation

Stock rotation

Food safety standards

Time management

Communication with owner/FOH

Calm under pressure

Education

Certificate III in Commercial Cookery

Job description

Chase Café in Wangaratta is seeking an experienced full-time chef to join our team. The role covers breakfast and lunch service across 38 hours a week, with Saturdays on the roster and Sundays/public holidays off.

You will work daytime shifts with no night work and collaborate closely with the owner and FOH team. Your experience should include a Certificate III in Commercial Cookery and at least three years in a busy kitchen, with strong prep, time management, and food safety skills.