CHEFS

About Oliver’s Bar and Restaurant

Oliver’s Bar and Restaurant is a renowned, fully licensed country bar and restaurant located in the remote town of Coober Pedy, South Australia.

We take pride in offering high-quality pub food with a focus on fresh, locally sourced ingredients. Our licensed restaurant provides a quality fine-dining experience and is a popular destination for both locals and tourists, offering a relaxed yet vibrant atmosphere.

Position Overview

As Chefs, you will play an important role in the day-to-day operation of the kitchen, assisting the Head Chef in ensuring the consistent delivery of exceptional food and service.

The roles include food preparation, menu development, assisting with kitchen staff management, maintaining high food safety and hygiene standards, and supporting effective cost control. Chefs will also be encouraged to contribute innovative dishes that showcase local and seasonal produce while maintaining the traditional charm of a country pub combined with a quality fine-dining experience.

Key Responsibilities

Menu Development

• Assist in designing and developing seasonal menus that showcase local produce and reflect the culinary identity of Coober Pedy.

• Create and contribute to daily and weekly specials to enhance the customer dining experience.

• Ensure menu offerings are varied and cater to a range of dietary requirements.

Kitchen Management

• Assist the Head Chef in overseeing and leading the kitchen team, including staff training, scheduling, and performance management.

• Ensure the kitchen operates efficiently and maintains high standards of food preparation, presentation, and service.

• Promote effective communication and collaboration within the kitchen team and with front-of-house staff.

• Assist in maintaining a positive, professional, and productive kitchen environment.

Food Safety & Compliance

• Maintain compliance with all relevant food safety and hygiene standards, ensuring food is prepared, handled, and stored in accordance with applicable regulations.

• Ensure the kitchen operates in accordance with workplace health and safety requirements.

• Conduct regular checks of kitchen cleanliness, food storage, and food-handling practices.

• Maintain appropriate records and procedures relating to food safety and hygiene.

Cost Control & Inventory

• Assist with managing kitchen costs, including inventory and staffing, to support profitability without compromising food quality.

• Assist with stock control, ordering, and supplier management to ensure the availability of fresh, high-quality ingredients.

• Minimise food waste by implementing efficient preparation, storage, and stock-management processes.

• Monitor stock levels and assist with maintaining accurate inventory records.

Customer Focus

• Ensure all dishes are prepared to a consistently high standard in terms of quality, presentation, and taste.

• Interact with customers when required to ensure satisfaction and appropriately address feedback.

• Contribute innovative menu ideas based on customer preferences, seasonal availability, and local produce.

• Maintain consistency in food quality and presentation across all services.

Skills & Experience

• A minimum of 1 year of relevant experience in a fast-paced restaurant, pub, hotel, or similar hospitality environment, with 1–3 years of experience preferred.

• Strong leadership and teamwork skills, with the ability to assist in managing, motivating, and training kitchen staff.

• Comprehensive understanding of food safety, hygiene, and workplace health and safety requirements.

• Creative flair for menu development and preparing innovative, high-quality dishes.

• Strong time-management and organisational skills.

• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

• Excellent communication skills and the ability to work collaboratively with kitchen and front-of-house teams.

Qualifications

Applicants should hold one of the following:

• A relevant Associate Degree, Advanced Diploma, Diploma, or equivalent qualification in commercial cookery, hospitality, or a related field; or

• At least 3 years of relevant full-time work experience that may be considered as a substitute for the formal qualification.

Work Environment

• Fast-paced kitchen environment requiring the ability to manage multiple tasks simultaneously.

• Flexibility to work a rotating roster, including evenings, weekends, and public holidays.

• Ability to work effectively both independently and as part of a team.

Benefits

• Competitive salary package.

• Opportunity to work in a dynamic and well-established country bar and restaurant with a supportive management team.

• Opportunity to contribute to menu development and introduce innovative dishes.

• Accommodation assistance may be provided if required.

Salary

$75,000 – $85,000 per annum plus superannuation

To Apply

Please submit your resume and a cover letter outlining your relevant qualifications, skills, and experience.