Teams at SpitJack

Prepare and execute rotisserie and brasserie dishes during busy brunch and dinner services. Maintain high standards of food quality, consistency, kitchen organisation, HACCP compliance, and food safety. Work effectively under pressure, follow structured systems, and contribute to professional kitchen operations. The role is open to chefs from Commis through Senior Chef de Partie level, with morning and dinner shifts available.

Supervise daily café operations, lead and support front-of-house staff, maintain cleanliness, service, and food-safety standards, resolve customer issues, and assist with training, ordering, stock control, and reporting. The role requires a hands-on, positive leader who can work weekends and park event days. Barista experience is advantageous.

Work in a busy rotisserie brasserie preparing classic brasserie dishes to high, consistent standards across brunch and dinner. Maintain HACCP and food safety, perform under pressure, follow structured kitchen systems, and participate in training and progression pathways.