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Chef – Full Time
Burly Bar | Gold Coast

Burly Bar is looking for a full-time chef to lead our small kitchen operation inside a modern cocktail bar environment.

We’re a refined but relaxed venue focused on quality drinks, good music, good people, and approachable high-end bar food. The kitchen runs a small Modern Australian menu designed to complement the cocktail program — thoughtful food without the ego.

This is primarily a solo chef role, suited to someone organised, consistent, and comfortable owning their section and systems. You’ll have support from floor staff when needed, but we’re looking for someone who can confidently manage prep, service, stock control, and day-to-day kitchen operations independently.

-What the role involves- 
- Running a small refined bar food menu
- Prep and service across approximately 40 hours per week
- Stock ordering and stock control
- Maintaining kitchen systems and cleanliness
- Working alongside the bar team to deliver a strong overall guest experience
- Opportunity for input into menu development over time

-What we’re looking for-
We care more about attitude, consistency, and willingness to improve than fancy resumes.

Ideal qualities:
- Organised and reliable
- Good understanding of stock control and minimising waste
- Calm during service
- Social and personable with staff and guests
- Interested in improving kitchen systems and workflow
- Hungry to learn and grow within the role

-  The good part -
- Sunday and Monday off every week
- Every morning off except Saturdays
- Mostly evening-focused hours
- Small menu and controlled service environment
- Creative input welcomed over time
- Supportive team and good venue culture

- Details - 
- Full-time position
- Approx. 40 hours per week
- Salary around $80,000 depending on experience

If you’re someone who enjoys quality food, good hospitality, and taking ownership of a kitchen without the chaos of large-scale venues, we’d love to hear from you.

1. Previous experience working in a commercial kitchen (restaurant, bistro, or similar)
2. Ability to run a service independently or with minimal supervision
3. Strong understanding of stock control (ordering, rotation, waste management)
4. Confident with prep organisation and service timing
5. Food safety knowledge (certificate preferred or willingness to obtain)
6. Reliable, consistent, and punctual
7. Comfortable working evening-focused hospitality hours (approx. 40 hrs/week)
8. Able to maintain clean, structured kitchen systems during service
9. Calm under pressure in a small, fast-paced service environment
10. Good communication and ability to work closely with bar/floor team in a social venue