Cook/Chef

Chefs Wanted | Cook With a View, Grow With a GroupDemi Chef (Full-time) & Cook (Part-time/Casual) · Amatrice Rooftop, Cremorne. Campofilone Pty Ltd (trading as Amatrice Restaurant)

Some kitchens you work in. This one you'll want to build a career in.

Amatrice Rooftop sits high above Cremorne, a glasshouse conservatory with the MCG and the CBD skyline stretched out in front of you. Seasonal, produce-driven Italian menus. Authentic technique, modern precision, and a brigade that actually gives a damn about the plate leaving the pass.

We're hiring two chefs into the one brigade.

Demi Chef — Full-time, permanentMA000119 Level 5 · $78,000–$80,000 p.a. + super

This is your section, your standards. Reporting to the Head Chef, you'll own a station end to end and set the bar for everyone around it.

You'll be running your own mise en place and stock, driving quality and timing through service, having real input into menu development, and mentoring the cooks coming up behind you. If you've got a Cert IV (or equivalent) and 3+ years in a full-service kitchen, know your way around HACCP, allergens and cost control, and you cook clean and fast under pressure — you'll fit right in. A love of Italian food and fine-dining presentation seals it.

Come do the best work of your career so far, in a kitchen that'll back you to do it.

Cook — Part-time or casualMA000119 Level 3 · from $27.97/hr (part-time) or $34.96/hr (casual, incl. loading) + penalties & super

Want to learn from chefs who take it seriously? This is the room to do it in.

You'll work a section alongside senior chefs — nailing your prep, holding your standards through service, keeping your area tight, and picking up technique that'll stay with you for the rest of your career. Bring a Cert III or solid kitchen experience (apprentices finishing their trade, we'd love to hear from you), a genuine hunger to get better, and the reliability to be counted on when it's busy. We'll invest in the rest.

Start here. Go further.

What you'll actually get

• Great pay + a share of tips money that adds up
• Rosters that respect your life we know you've got one outside the kitchen
• Real progression in a group that's growing and promotes its own
• Staff discount across venues, plus recognition and rewards for great work
• Training that pays you back industry-leading on- and off-site programs that level up your skills and your pay
• Food and wine tastings built into your training, because knowing the product is half the fun
• Your ideas heard in a genuinely collaborative kitchen
• An easy commute a stone's throw from Richmond station and the trams
• One of Melbourne's best rooms to hang your hat in and be proud of

Here's the part that matters for your next few years: Amatrice is the first venue in a growing group from two of Melbourne's most respected restaurateurs Dave Parker (San Telmo, Pastuso, Palermo, Asado, Robata (1 Hat), Neptune Food & Wine) and Alex Brawn (Good Food Guide–listed Sebastian). More Mediterranean venues are coming. The people who get in now are the ones who move up as we grow. We promote from within, and we mean it.

Ready?

Send your CV and a quick note telling us which role you're chasing and why.

Pay: From $72,722.00 per year

Ability to commute/relocate:

• Cremorne VIC 3121: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Kitchen: 2 years (Preferred)

Language:

• English (Required)

Work Authorisation:

• Australia (Required)

Work Location: In person