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Chef Wanted – Future Leadership Pathway

2 weeks ago


Hawthorn, South Australia The Resistance Burgers, Bar and Cafe Full time $35,000 - $40,000 per year

At The Resistance, we create cult-status burgers, cocktails, and experiences. We're on the hunt for a driven, reliable, and hungry chef who wants to grow into a leadership role over the next few years.

If you're hardworking, love learning, and want to be part of a creative, growing team — we'll train you, mentor you, and give you the tools to lead.

What We Offer

Leadership Pathway – Hands-on training & leadership mentoring

Creative Environment – Burgers, cocktails, and innovation every day

Supportive Team Culture – No ego, no drama, just hardworking legends

Stability & Growth – Consistent hours + long-term career security

Staff Perks – Free meals, team discounts, and an incredible vibe

What We're Looking For

Growth Mindset → Willing to learn, adapt, and master our systems

Reliability & Punctuality → On time, every time

Hard Worker → Loves the hustle of a busy kitchen

Team Player → Ego-free, collaborative, and positive

Career-Focused → Looking to stay, grow, and lead

Bonus Skills (Not Essential)

  • Certificate III/IV in Commercial Cookery (preferred, not required)
  • Basic knife skills & understanding of food hygiene
  • Experience in burgers, fried chicken, or high-volume kitchens

Job Types: Full-time, Part-time

Pay: $35.00 – $40.00 per hour

Benefits:

  • Employee discount
  • Free drinks
  • Free food

Application Question(s):

  • If we showed you a different way to prep, cook, or plate than you're used to, how would you approach it?
  • Are you happy to unlearn habits and master The Resistance way of doing things? (Yes/No)
  • Our kitchen runs on teamwork and timing. How do you make sure you're always on time for your shifts?
  • What's the longest you've stayed in one role, and what kept you there?
  • Why are you leaving your current job?
  • How do you handle feedback or corrections during service?
  • Tell us about a time you disagreed with a head chef or team member — how did you handle it?

Work Location: In person