Chef
- Prepare and present meals across breakfast, lunch and dinner service.
- Plan and design seasonal menus in consultation with the Executive Chef.
- Instruct and supervise kitchen staff in cooking techniques and kitchen procedures.
Position: Chef
Type: Full-time (38 hours per week)
Employer: The Trustee for JR Adventure Unit Trust trading as Wood & Grill
Location: Melbourne VIC 3000
Salary: $80,000 per annum plus superannuation
About the Business
Wood & Grill is a chef-led, semi-fine dining steakhouse in the heart of Melbourne CBD. It was founded by an Executive Chef with more than two decades of experience in leading steakhouses, fine dining and hotel kitchens. The restaurant is built on a simple philosophy: exceptional ingredients, handled with care, cooked with precision and served consistently every time. Steak is at the centre of the menu, from premium cuts to Wagyu and dry-aged selections. These sit alongside seafood, chicken, lamb and vegetarian dishes, halal options, a dedicated kids’ menu and a wine and beer list paired to complement the grill. Wood & Grill operates as an all-day dining destination seven days a week, offering a continental buffet breakfast, à la carte lunch and dinner, and a lively after-work bar. Its guests include business diners, couples, families and celebration groups, all looking for a premium steakhouse experience at an accessible price. The kitchen culture values discipline, consistency and genuine hospitality, and the team takes pride in local and seasonal produce.
About the Position
Wood & Grill is seeking an experienced Chef to help run its kitchen across breakfast, lunch and dinner service. Reporting to the Executive Chef, the Chef will prepare and present steaks and the wider menu to the restaurant’s standards of precision and consistency. The role also contributes to seasonal menu development and costing, manages stock and waste on premium meat lines, and trains kitchen staff in cooking technique and plating. With a weekly roster running from early breakfast service through to late weekend dinners, this position is central to keeping quality, food safety and food cost under control while the restaurant serves a busy and varied CBD clientele.
Key Responsibilities
- Prepare, cook and present meals across breakfast, lunch and dinner service to consistent quality, portion and presentation standards
- Cook steaks and grilled proteins to precise guest specifications, managing doneness, resting and timing during peak service
- Plan and design seasonal menus in consultation with the Executive Chef, including testing new recipes and refining existing dishes
- Calculate dish and menu food costs, set portion controls and contribute to pricing that meets cost targets
- Order food supplies, monitor stock levels, rotate stock and receive and check deliveries for quality and temperature
- Minimise waste through careful preparation, accurate forecasting and effective use of trim and by-products
- Instruct and supervise kitchen staff in cooking techniques, plating standards, kitchen procedures and station set-up
- Enforce food safety, sanitation and hygiene standards in line with the restaurant’s food safety program and Victorian health regulations
- Ensure dietary, allergen and halal requirements are correctly identified, prepared and separated
- Maintain cleanliness and organisation of the kitchen, cool rooms and equipment, and report maintenance issues promptly
Requirements
- Australian citizens and permanent residents are encouraged to apply.
- Certificate III or Certificate IV in Commercial Cookery, or equivalent.
- Minimum of 1 year of experience as a Chef or in a comparable commercial kitchen role.
- Strong grill and protein cookery skills, including the cooking of premium and dry-aged cuts to specification.
- Sound knowledge of food costing, portion control, stock ordering and waste management.
- Working knowledge of food safety, HACCP principles, allergen management and halal food handling.
- Ability to train, guide and supervise kitchen staff during busy service.
- Clear communication, strong attention to detail and the ability to stay calm and organised under pressure.
- Availability to work a rotating roster across breakfast, lunch, dinner, weekends and public holidays.
How to Apply
Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.
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