EEC Station Road Pty Ltd, trading as STNRD, is seeking a qualified and experienced Chef (ANZSCO 351311) to join its kitchen team in Adelaide, South Australia. STNRD is a contemporary hospitality venue located at Festival Tower, offering a refined yet approachable dining experience inspired by European flavours, quality local produce, and a curated food and beverage program.

The successful candidate will be responsible for overseeing food preparation and kitchen operations while maintaining high standards of quality, presentation, and service. This role requires advanced culinary skills, strong organisational abilities, and the capacity to work efficiently in a fast-paced hospitality environment. The Chef will contribute to menu development, kitchen coordination, stock management, and compliance with food safety and workplace standards.

Benefits

Competitive salary package based on skills and experience
Opportunity for long-term career growth within a dynamic hospitality venue
Supportive and professional kitchen team environment
Exposure to contemporary European-inspired cuisine and premium dining standards

Task & responsibilities

Planning and preparing high-quality menu items in accordance with established recipes, presentation standards, and service requirements.
Managing daily kitchen operations and coordinating food preparation activities to ensure efficient and timely service.
Monitoring the quality of dishes at all stages of preparation and presentation to maintain consistency and customer satisfaction.
Assisting in menu planning and the development of seasonal dishes and specials aligned with the restaurant’s concept.
Supervising and coordinating kitchen staff during food preparation and service periods.
Monitoring stock levels, assisting with ordering supplies, and ensuring proper stock rotation and minimisation of wastage.
Ensuring compliance with food safety regulations, hygiene standards, and HACCP procedures, including storage, labelling, and temperature control.
Maintaining a clean, organised, and safe kitchen environment in accordance with workplace health and safety requirements.
Training and supporting junior kitchen staff to maintain operational standards and improve kitchen efficiency.
Coordinating with management and front-of-house staff to ensure smooth communication and high-quality customer service.

Qualification & experience

Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification preferred.
Minimum 3 years of relevant experience working as a Chef in a commercial kitchen environment.
Strong knowledge of culinary techniques, kitchen operations, food safety, and stock control procedures.
Ability to work effectively under pressure in a high-volume hospitality environment.
Demonstrated leadership skills and ability to supervise and support kitchen staff.
High attention to detail and commitment to food quality, presentation, and consistency.
Strong communication and teamwork skills.
Sound understanding of workplace health and safety and food hygiene standards.