Join the kitchen team at Quarter Acre Hotel!
We’re looking for Casual Cooks and Commis Chefs to join the kitchen team at Quarter Acre Hotel in Applecross.
Quarter Acre is a busy neighbourhood pub with a fresh take on classic pub food, a spacious backyard and beer garden, functions and regular events and live entertainment.
The Opportunity
We’re looking for cooks and junior chefs who enjoy working in a busy kitchen and want to be part of a great team.
You’ll be involved in:
Preparing and cooking a range of pub classics and contemporary dishes
Supporting the kitchen team during busy lunch and dinner services
Maintaining high standards of food quality and presentation
Following food safety and kitchen procedures
Keeping your section clean, organised and ready for service
Working as part of a supportive and fast-paced kitchen team
About You
Previous kitchen experience preferred, but we’re happy to consider the right junior candidate
Commis Chef applicants looking to develop their skills are encouraged to apply
Comfortable working in a fast-paced kitchen
Reliable, hardworking and keen to learn
Good communication and a positive attitude
Available to work across lunch, dinner and weekends
Why Join Us?
Casual opportunities with regular shifts available
Staff discounts across Australian Venue Co. venues
Work in a busy and modern neighbourhood pub
Great opportunity to develop your kitchen skills
Supportive team environment
Contemporary pub menu with plenty of variety
Functions, events and busy service periods
Join a venue that values good food, good people and a great atmosphere
Ready to join the team? Apply now and become part of Quarter Acre Hotel.
Skills Required
- Previous kitchen experience
- Ability to work in a fast-paced kitchen
- Reliable, hardworking, and willing to learn
- Good communication and a positive attitude
- Availability for lunch, dinner, and weekend shifts
What We Do
Australian Venue Co. is a hospitality firm that operates a portfolio of over 200 pubs, bars, restaurants, and event spaces across Australia and New Zealand. The company takes a local-first approach, tailoring menus, customer service, and design to the specific local market while providing specialist support at scale from its centralized head office to revitalize and maintain high-quality standards across its venues.
