High-volume kitchen, no service. Monday to Friday, no weekends, 9:30pm finish. Feedwell is a Sydney corporate caterer making fresh food at volume for major corporate clients. This is the senior seat on our PM production shift. It might suit you if you still love running a kitchen but you're done with service and the late finishes. You'll run the PM production shift: plan the timeline, structure the floor, and get prep and finished products out on time and to standard. Same craft, same satisfaction of running a shift with a team behind you. But it's corporate catering, so no front of house, no customers, and you're scheduled to finish at 9:30. You'd report to our PM Production Manager and take on the shift over a structured handover. What success looks like Within six months, you're running the shift independently, with the floor consistently on time on the 30-minute checker. Quality scores hold at 4 or above across the floor, built into how the shift runs, not checked at the end. Labour stays at or under target. When late order changes or several staff absences push hours up mid-shift, you find the recovery and act in the same shift, and still finish on schedule. By month 12, you've developed at least four strong team leaders who can cover key responsibilities, so the shift never leans on one person. Why this role This isn't a step up in title. It's sideways and saner. You keep the part of the work you love, hitting targets, leading a team, running a shift to time, and you lose the service, the customers and the midnight finishes. Fixed Monday to Friday, no weekends, home at a civilised hour. A permanent role you own and improve over time. What we're looking for You've run a busy kitchen or a section at volume and held pace under pressure. You've owned quality and food-safety standards, not just your own bench. You've held a shift to time when the orders kept changing on you. You've built and kept a strong team over the long term. Not just managed people, but grown a crew that stayed, held a positive culture shift after shift, and left people feeling trusted enough to own their stations and bring real energy most shifts. You're a qualified chef, senior chef de partie or above. This role may NOT suit you if You're chasing a head chef title or a kitchen of your own. This is production to a standard, not a creative menu role. You'd miss service so much you'd be restless without it. You snap at people, or let quality slide, when the shift is under pressure. You can't work fixed Monday to Friday, 12:30 to 9:30, or you live more than about 60 minutes from the Sydney CBD. Apply Click Apply. You'll receive a short follow-up questionnaire via email and SMS. Be ready to tell us about: A KPI you personally turned around Someone you developed who measurably improved A quality issue you caught before it left the kitchen
