Chef de Partie, Sous Chefs & Cooks

Gage Roads Fremantle 

Who We Are

Proudly West Australian, Gage Roads has grown to become the country's leading independent brewery. In Jan '22, we opened Gage Roads Freo, our 1500 capacity brewpub, located in the Fremantle Port, on the Walyalup Waterfront. Perfectly perched on right on the harbour, our venue overlooks the channel of water that originally inspired our name.

Since slinging our first beer, we've solidified ourselves as a "must visit" for tourists, and a regular spot for locals, taking out awards like "Best Bar" and "Best Outdoor Area". Not to mention being packed to the rafters day in and day out.

None of this would be possible without our legendary "Good Times Crew". As a company we champion; Determination, courage, honesty, freedom, creativity, authenticity, balance, independence, and having a good old Aussie crack. It's an ethos we started out with and we’re proud that this culture is alive and well within our business to this day.

So, if you are looking to work somewhere with epic views, tasty chews, bloody good brews, and a incredible work culture, Gage Roads Freo is the place for you.

About the Role

We're growing our kitchen team across every level, from Cooks through to Sous Chef and Chef de Partie. You'll help us prep and execute an elevated casual dining menu featuring pizza, tacos and a large share section built around local produce, in a kitchen that fits our port side home. Whatever your experience, there's a section and a pathway here for you.

Key Responsibilities

Service & Execution

• Execute dishes and run a section to a consistently high standard, from à la carte through to high-volume service
• Prepare ingredients and mise en place to spec, following standard recipes and presentation guidelines
• Assist with or oversee prep planning, menu execution and service coordination across the kitchen

Leadership & Team

• Lead, supervise and mentor junior chefs, cooks and kitchen hands, setting the tone for the brigade
• Support Sous Chefs, Chefs de Partie and the Head/Executive Chef during high-volume services as required for your level
• Contribute to menu development, costing and recipe documentation (Sous Chef and senior CDP)

Compliance & Operations

• Manage stock control, ordering, supplier relationships and goods receiving, minimising wastage
• Maintain rigorous food safety, hygiene, HACCP and WHS standards at all times
• Assist with rostering, labour forecasting and end-of-month stocktakes (Sous Chef)

About You

Experience

• A career professional with hospitality experience at any level, from Cook through to Sous Chef
• Restaurant, hotel or high-volume venue experience relevant to the level you're applying for (Sous Chef: min. 4 years as a CDP, including Senior CDP or Sous Chef time)

Attitude & Attributes

• Friendly, enthusiastic and positive, with a genuine team-first mindset
• Creative flair and excellent presentation skills, with a real passion for quality food
• Strong organisational skills, initiative and the ability to perform under pressure

Requirements

• Solid understanding of food safety, HACCP, allergens and compliance
• Flexible availability, including evenings, weekends and public holidays
• Food handler's certificate required
• Cert III/IV in Commercial Cookery advantageous for Sous Chef

What's On Offer

• Fixed roster options, designed around individual employee needs
• Beer allowance, plus 50% off food, drinks and merch across our hospitality venues
• Real career growth and pathways based on your skills and goals
• Access to our Employee Assistance Program
• A supportive, high-performing kitchen culture
• Close to public transport

Sound like you? Come join us! Please apply with your CV and resume.