ABOUT FOODLAB

FoodLab is a startup social enterprise based in South Strathfield. We help economically vulnerable Australians — especially new migrants, refugees, First Nations people, women and low-income groups — to start and grow their own food businesses.
We believe food is a healer and connector across cultures. Through our training program, commercial kitchen, and catering business, we create pathways to financial independence, stronger communities, and a more diverse food industry.
Our catering business not only supports FoodLab financially, but it is also a practical training ground where entrepreneurs gain real-world skills and experience.

SKILLS & EXPERIENCE

• 5 years in a commercial food business, events/catering experience is a must
• Commercial Cookery Cert III (preferred)
• Current Australian driver’s licence and clean driving record (essential for GoGet van use)
• Strong customer service skills — confident engaging with corporates and/or the public
• Experience working with refugees, migrants, or apprentices (desirable)

CAPABILITIES & VALUES

• Passionate about food and social impact
• Hard-working, adaptable, and collaborative
• Attention to detail and pride in quality
• Humility, respect, and alignment with FoodLab’s mission of diversity and empowerment
  Job Type: Casual
  Pay: $39.00 – $40.00 per hour
  Expected hours: 8 per week

Experience:

• Chef: 5 years (Required)

Work Authorisation:

• Australia (Required)

Work Location: In perso

We are seeking a flexible, passionate chef to support our catering operations and mentor FoodLab entrepreneurs.

You will:

• Work underneath the Head Chef to prepare, cook, and deliver high-quality catering for corporate clients and events.
• Drive a GoGet van to deliver food to clients, engaging with customers and the public in a professional way that reflects FoodLab’s brand and quality.
• Support set-up, execution, and pack-down of catering events.
• Mentor entrepreneurs in the kitchen, helping them refine recipes, event flows, and commercial cooking practices.
• Ensure the kitchen meets the highest standards of food safety, hygiene, and compliance with Australian regulations.
• Apply lean operations principles in all work — including eliminating waste, streamlining workflows, and helping to standardise best practices.
• Contribute to continuous improvement by spotting problems, proposing solutions, and helping to make small daily changes that improve safety, quality, speed, or cost.