• Role suitable for full-time or part-time candidates, with flexibility on hours
• Day shifts only, across a 5-day operation - no nights
• Opportunities to grow, develop, and progress within our Soluna kitchen team

FULL JOB DESCRIPTION

Welcome to Soluna, our Mediterranean LA-inspired diner in the heart of [insert suburb/location]. Soluna celebrates sunshine-filled dining with a focus on fresh, vibrant flavours and a relaxed West Coast spirit. Our menus draw inspiration from the Mediterranean table – showcasing abundant produce, wholesome shared dishes, and an effortless yet elevated style.
Alongside our all-day diner offering, Soluna also manages the production of catering for Reddam School, ensuring fresh, nourishing, and well-balanced meals are delivered daily. We also create banquet menus and ready-to-enjoy products for casual occasions, events, and group dining.

EXPERIENCE AND QUALIFICATIONS

• Experience in a commercial kitchen, with background in catering or production cooking highly desirable.
• Experience managing large-volume production (schools, events, or banquets) an advantage.
• Knowledge of Mediterranean cuisine and banquet service desirable.
• Strong organisational skills with the ability to manage multiple priorities.
• Certificate III in Commercial Cookery (or related qualification).
• Flexible, adaptable, and able to work to tight deadlines.

THE ROLE

We are seeking a Production/Banquet Chef to support the Soluna kitchen in delivering high-quality catering for Reddam School, as well as Mediterranean-inspired banquet and production cooking for our diner and events. This role will work closely with the Head Chef to execute large-format dishes, oversee daily catering production, and maintain the high standards Soluna is known for. Soluna is open 7 days a week, from 7am to 4pm, so shifts are days only (no late nights). Both full-time (Chef) and part-time (Cook) positions are available, with flexibility on hours.

RESPONSIBILITIES

• Lead and support the production of daily Reddam School catering to ensure consistency, nutrition, and quality.
• Collaborate with the Head Chef to design, cost, and execute banquet and production menu items.
• Prepare large-format Mediterranean-inspired dishes and ready-to-enjoy products for in-house dining, catering, and events.
• Support banquet service execution, ensuring dishes are delivered to specification and high standards.
• Work with the kitchen team to maintain strong culture, productivity, and collaboration.
• Ensure consistency and quality in preparation, presentation, and execution.
• Assist with recruitment, onboarding, and training of kitchen team members.
• Maintain compliance with Health, Safety & Environment legislation and enforce kitchen hygiene standards.