Chef
- Manage kitchen operations and ensure high culinary standards.
- Prepare and cook premium cuts of beef and other dishes according to specifications.
- Supervise and train kitchen staff while maintaining food safety standards.
About the Role
7 Cutz Steakhouse is seeking a skilled, passionate, and dedicated Chef (ANZSCO ******) to join our kitchen team in Newcastle.
In this role, you will manage kitchen operations, plan menus, and ensure high culinary standards with a strong focus on premium steak preparation, butchery, meat aging, grilling, and kitchen service execution.
Key Responsibilities
- Plan menus, design seasonal specials, and estimate food consumption and labour costs.
- Prepare, season, portion, and cook premium cuts of beef, poultry, seafood, and house-made sauces and sides according to venue specifications.
- Monitor meat quality, precision grilling, resting, and carving techniques to ensure consistent plate presentation and taste.
- Supervise, train, and coordinate kitchen apprentices, commis chefs, and kitchen hands in daily food production and culinary techniques.
- Monitor kitchen inventory, order supplies, negotiate with meat and fresh produce suppliers, and manage stock rotation.
- Inspect supplies, equipment, and work areas for cleanliness and functionality.
- Enforce compliance with food safety, NSW Food Authority guidelines, and Work Health and Safety (WHS) regulations.
- Maintain portion control, minimize wastage, and optimize food margins without compromising quality.
- Oversee butchery tasks, trimming, dry-aging management, and specialty marinades.
Requirements & Qualifications
- Qualification: Certificate IV in Kitchen Management / Commercial Cookery (or equivalent relevant qualification).
- Experience: Minimum of 1-2 years of post-qualification commercial kitchen experience as a Chef or Demi Chef, preferably in a steakhouse, grill house, or high-volume contemporary restaurant.
- Demonstrated expertise in cooking temperatures, steak doneness, meat butchery, and grill line management.
- Strong knowledge of Australian food hygiene standards (HACCP) and kitchen safety protocols.
- Ability to work effectively under pressure in a fast-paced dinner service.
- Flexibility to work rotating rosters including evenings, weekends, and public holidays.
What We Offer
- Competitive salary of AUD 80,000 – AUD 85,000 base + superannuation.
- Stable full-time roster and standard 38-hour work week.
- Opportunity to work with premium Australian beef cuts and modern kitchen equipment.
- Supportive management and clear pathways for career progression.
How to Apply
If you meet the requirements and are ready to lead on the grill, please submit your updated resume and cover letter detailing your steakhouse or grill experience via the application link
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