We are looking for a cook who has run a section in a serious kitchen and who still checks the board twice before service.
What you would do
Run the grill or larder section across five services. Prep your own station through the afternoon and hand it over clean and stocked. Work the woodfire — the hearth is the centre of this kitchen, not a garnish. Talk to the pass calmly and help bring a commis along. Sit down for family meal before doors.
What we need
Two years on a hot line somewhere that cared. Right to work in Australia. A current Food Handler certificate, or willingness to obtain one within thirty days. Live-fire experience is welcome but we will teach it. A licence and a car, because Trentham East is rural and the last bus is theoretical.
What we offer
Above-award pay with full weekend and public-holiday penalties. Rosters published three weeks ahead. Family meal every shift and thirty percent off your own table. Paid days out with our growers and the distillery.
What the Job Actually Comes With
Family meal before service
The whole brigade eats together before doors. Proper food off the same section you will be running.
Above-award rates
Award and above, full penalty rates on weekends and public holidays, and every trial shift is paid at rate.
Rosters three weeks out
Published a fortnight and a half ahead so the rest of your life can be planned around it.
The drive is counted
Trentham East is rural. Finish times account for the road home, and we help sort transport for late closes.
Trade and produce days
Paid time with our growers, brewers and the distillery — the cellar list is learned at the source.
Staff table, 30% off
For you and yours, dining in or taking home. Book it like anyone else; we will find you a table.
Apply for this role
Tell us who you are and attach your CV. We read every application and get back to you either way.
Three Steps, and We Always Reply
Send it through
A CV and a few lines about the work you want. Every application is read and answered within the week.
Sit down with us
Half an hour with the head chef or the floor manager, in the front bar. Ask us the hard questions.
Work a paid trial
One full shift at rate, on the section you would run. An honest look at us, and at you.