Breakfast Cook / Chef — Billie, Aldinga Beach Hours: 7am–3pm | Location: 105–107 Esplanade, Aldinga Beach Billie just opened. We're a wood-fired restaurant, daytime café, bar and providore on the Esplanade, and we're after a breakfast cook or chef to own the morning service and help shape it from the ground up. This is a foundational role. The menu isn't set in stone — it's being built, and we want someone with the imagination and initiative to leave fingerprints on it. If you've got an idea for a dish, we want to hear it. If you spot a better way to run the section, run it. What the day looks like Breakfast and lunch service, 7am to 3pm. You'll run the morning, and plate with care, and keep the section tight through the lunch turn. For anyone who wants more, the dinner dining space is open to you too — the wood oven runs at night, and there's room to grow into it. What we're after A genuine love of food and the industry — this is the non-negotiable. We start with the ingredient: quality comes first, always, and we want someone who can taste the difference and cook to it. Just as important is the relationship behind the produce. We work closely with our suppliers, and we want a cook who'll work with them too — pushing for better, asking the right questions, helping them lift their game alongside ours. Candidates must have a minimum of 1-2 years of commercial cooking experience in a professional kitchen environment. Only permanent residents or Australian citizens are eligible to apply for this position. You should be the kind of cook who can walk into a coolroom, look at what's there, and see today's special — or tomorrow's. Someone who reads ingredients rather than waiting on a recipe. You'll be working alongside other hospitality professionals from diverse backgrounds, each adding their voice to the story we're telling. Beyond that: someone who takes the initiative, brings imagination to the plate, and works as part of a bigger team without ego. We want contribution, not friction. The ability to give and take with good grace matters as much as what you can do on the line. Wood oven experience is a bonus, not a requirement. We'll back the right person to learn it. What you get A seat at the table early, when there's still room to influence how things are done. The best produce we can get our hands on, daylight hours, and the coast at the end of your shift. If that sounds like you, get in touch with a quick note about who you are and what you cook.
