Join a 20-year Newtown favourite known for Up-to-date Australian grazing banquets, strong GF/vegan options, and a lively cocktail bar. We’re looking for a hands-on Larder Chef to own our cold section and help deliver consistent, beautiful plates for banquets, functions and à la carte service.
What you’ll do
- Lead the larder/cold section: salads, cold entrées, canapés, cold sides, dessert garnishes.
- Prep & service for banquets and large groups (high-volume, fast plating).
- Maintain mise en place, prep lists, labels, FIFO, and daily section checks.
- Uphold food safety/HACCP, allergen & dietary handling (GF, vegan, veg).
- Assist with stock control (rotation, counts) and occasional ordering.
- Collaborate with the Head/Sous on menu changes and function requirements.
- Keep your section spotless and service-ready at all times.
You’ll bring
- 2–3+ years in a larder/cold section (bistro, banqueting or modern Australian preferred).
- Speed + consistency under pressure; clean, tight plating standards.
- Strong understanding of GF/vegan prep and cross-contamination control.
- Reliability, good communication, and pride in teamwork.
Hours & Pay
- Full-time, typically Tue–Sat roster (evenings + some lunches for functions).
- Pay: $55k + super .
- Perks: Staff meals, tips share, staff discounts, stable roster, growth/training.
How to apply
Email badrul@rubyos.com.au with subject “Larder Chef – Your Name”.
Please include:
- CV (with refs), your availability, and earliest start date.
- 3–4 lines on your favourite cold-section prep or a plating you’re proud of.
Only candidates with valid Australian work rights can be considered.
Job Type: Full-time
Pay: $55,000.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
📌 Larder Chef (Full-Time) – Rubyos Restaurant & Cocktail Bar, Newtown
🏢 Rubyos
📍 Newtown