Senior Chefs At Applejack Hospitality

Hamish Watts - Owner / Operator - Applejack Hospitality; Sydney; On-site; AUD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Job summary

Hester's and June's in Sydney's CBD seeks a Line Chef / Chef de Partie to join a fast-paced kitchen. You will rotate across sections, maintain high-quality cooking, and contribute to consistent service for breakfast and lunch crowds.

This family-owned restaurant emphasizes volume, technical depth, and long-term growth in a structured kitchen with clear leadership.

Qualifications

• Passion for food and culinary excellence expected.
• Team player with strong communication and collaboration.
• Adaptability to new ideas, techniques and trends.

Responsibilities

• Run your assigned section during prep and service with confidence.
• Adapt to rotations across sections and support the team where needed.
• Maintain speed, accuracy and consistency during high-volume service.
• Follow recipes, standards and systems set by the Head Chef and Sous Chefs.
• Uphold food safety, hygiene and sanitation standards.

Skills

Passion for Food

Team Player

Adaptability

Job description

Join our Café Teams!

Join our Café Teams!
Hester's and June's are a vibrant, feel-good cafés in the heart of Sydney’s Wynyard precinct, bringing a fresh influence to the CBD café scene.
Located alongside Bopp & Tone, Hester’s and June's have quickly become a go‑to for Sydney’s CBD locals from the morning coffee crowd to regulars grabbing breakfast, lunch or a quick pick‑me‑up throughout the day. We’re all about great food, great coffee, genuine hospitality and creating a place people want to come back to.
From breakfast through to lunch, everything is prepared with care and served quickly in a busy weekday environment. We’re looking for passionate Café Chefs and Prep Chefs to join our kitchen team and play an important role in delivering the food that keeps our regulars coming back.
Why Join Us?
Incredible Variety: Work across multiple concepts and cuisines.
Real Career Growth: We invest in your development and progression.
World-Class Kitchens: Work with the best tools, equipment, and ingredients.
Competitive Pay: Great salary packages and perks.
What We're Looking For:

• Passion for Food: You live and breathe culinary excellence.
• Team Player: Great communication and a collaborative spirit.
• Adaptability: Open to new ideas, techniques, and trends.

About the role

We are recruiting for one of Western Sydney’s most established and respected Italian restaurants, a large-scale venue with a 220‑seat dining room, strong à la carte trade, and a busy calendar of events and functions.

The restaurant is currently rebuilding and strengthening its kitchen team following recent changes, with a new General Manager appointed two months ago and a renewed focus on structure, consistency, and long‑term team stability.

This is a family‑owned business with deep roots in the community. Many staff members have been here 1025+ years, and ownership is committed to staying for the long term offering genuine security for chefs who invest themselves in the team.

As a Line Chef / Chef de Partie, you will join a professional, fast‑paced kitchen where volume and quality go hand in hand. This role suits chefs who thrive in volume while remaining composed and quality‑driven, with 80100 lunch cover and 100+ dinner cover services.

Chefs are expected to be strong all‑rounders, with the ability to rotate between sections on a monthly basis. This role suits chefs who enjoy variety, want to continue building technical depth, and value working in a structured kitchen with clear leadership.

You will typically work 3840 hours per week, across 45 days, with rotating split shifts.

This is the ideal role for someone who’s confident on the pans, driven to keep improving, and looking for long‑term growth in a professional kitchen setting.

Responsibilities

• Run your assigned section during prep and service with confidence.
• Adapt to rotations across sections and support the team where needed.
• Maintain speed, accuracy, and consistency during high‑volume service.
• Follow recipes, standards, and systems set by the Head Chef and Sous Chefs.
• Uphold food safety, hygiene,