Sunshine Coast Cellar Door Cook
Budget: $25 – $50 AUD
I run a busy cellar door on the Sunshine Coast and need an experienced cook who can take charge of our lunch service. The focus is proudly Australian cuisine—think fresh local produce, cheeses, smoked meats, and native ingredients—served mainly as cold share plates and a small selection of house-made desserts that pair well with our wines.
The role centres on lunchtime hours, Friday to Sunday, with extra days during peak periods. I’ll count on you to:
• Design a concise, rotating cold-dish menu plus two or three desserts that highlight regional flavours.
• Handle prep and plating solo in our compact open kitchen while maintaining impeccable presentation and food-safety standards.
• Source or liaise with local suppliers when specialty items are needed and keep food costs in check.
• Maintain a spotless workstation and complete end-of-service cleanup so the space is ready for the next day.
Deliverables I’ll review weekly are: updated menu sheets, a prep list with quantities, and a short cost report to ensure we stay on target.
If you’re confident creating fresh Australian fare, comfortable working independently, and excited to showcase the Sunshine Coast’s produce in a relaxed cellar-door setting, I’d love to hear how soon you can start.
The role centres on lunchtime hours, Friday to Sunday, with extra days during peak periods. I’ll count on you to:
• Design a concise, rotating cold-dish menu plus two or three desserts that highlight regional flavours.
• Handle prep and plating solo in our compact open kitchen while maintaining impeccable presentation and food-safety standards.
• Source or liaise with local suppliers when specialty items are needed and keep food costs in check.
• Maintain a spotless workstation and complete end-of-service cleanup so the space is ready for the next day.
Deliverables I’ll review weekly are: updated menu sheets, a prep list with quantities, and a short cost report to ensure we stay on target.
If you’re confident creating fresh Australian fare, comfortable working independently, and excited to showcase the Sunshine Coast’s produce in a relaxed cellar-door setting, I’d love to hear how soon you can start.