Chefs of all levels

We have one or two positions available across our kitchens, and we're not fixed on the level. If the right chef comes through, we'll build the role around them.

Who we are

Edgars has been part of Canberra's dining scene since 2001. Twenty-five years, a loyal local following, and a reputation for warm service and food that's actually good. Our venues range from busy pub kitchens to The Inn, our elevated restaurant built around premium produce, wine, and wood-fired cooking.

Our kitchens are stable. Most of our team have been with us for years, and our head chefs came up through the group.

The opportunity

We're open to different level. Whether you're a strong chef de partie ready for more, or a sous chef looking for a kitchen worth committing to, we'll place you where you'll do your best work.

You'll cook across restaurant, pub, and wood-fired sections, with real produce and a kitchen that gives you time to plate properly. Wood-fire or grill experience is a plus, not a requirement.

Who we're looking for

We're selective, and we'd rather wait than fill a spot. The chefs who do well here:

• Turn up ready, every time

• Keep their bench clean and their section tight when it gets heavy

• Care about the plate leaving the pass

• Have no ego and back their team

• Want to keep getting better

What we offer

• Competitive pay based on experience.

• Genuine progression. We promote from within

• Staff meals and venue discounts

• Free on-site parking

• Wood-fired and premium produce training you won't get in most Canberra kitchens

How to apply

Send your resume and a few lines on where you've worked and what you're after next. No formal cover letter required.

If you're happy where you are but curious, reach out anyway. Good conversations are worth having.