Job description

Target Business Services

Location: 33 Honeysuckle Drive, Newcastle NSW 2300 Salary: $77,000 plus 12 % super

Our client, 7 Cutz Steakhouse Newcastle Pty Ltd trading as 7 Cutz Steakhouse Newcastle, operates, a premium, South African-inspired steakhouse situated on the Honeysuckle waterfront offering chargrilled steaks, ribs, a curated drinks program and private functions in an elevated yet welcoming setting.

7 Cutz Steakhouse Newcastle is seeking a motivated, hands-on Chef to support and lead day-to-day kitchen operations. The successful candidate will be responsible for delivering consistently high-quality food, maintaining operational efficiency, ensuring compliance with food safety standards, and contributing to the continued growth and reputation of the business.

This role presents an excellent opportunity for a culinary professional looking to work in a high-end, steak-focused kitchen environment where attention to detail, consistency and a strong service mindset are highly valued.

Key Responsibilities

• Oversee daily kitchen operations and ensure consistent food quality, portion control and presentation standards.
• Prepare, cook and finish a range of dishes including premium steaks, ribs and accompaniments in line with restaurant specifications and service timelines.
• Menu planning and development, including daily specials and seasonal offerings aligned with the steakhouse concept.
• Monitor food and labour costs, manage ordering and stock control, and minimise wastage.
• Train, supervise and roster kitchen staff to ensure smooth service during peak trading periods.
• Ensure strict compliance with food safety, hygiene and WHS requirements, including HACCP standards.
• Inspect food deliveries, storage areas and kitchen equipment to ensure quality and compliance with procedures.
• Support menu pricing reviews, supplier coordination and occasional private functions or special events.
• Conduct regular quality checks and participate in post-service reviews to drive continuous improvement.

Minimum Qualifications & Experience

• Certificate III in Commercial Cookery (or AQF Diploma / Advanced Diploma in Hospitality or equivalent trade qualification), or at least three years of relevant commercial kitchen experience.
• Minimum one year recent hands-on experience as a Chef in a busy, high-quality restaurant or steakhouse environment.
• Sound knowledge of food safety standards, HACCP and workplace health and safety requirements.

Skills & Attributes

• Proven ability to perform in a fast-paced, high-volume service environment while maintaining premium quality standards.
• Strong organisational, time management and team leadership skills.
• Solid understanding of food cost control, portioning and stock management.
• High attention to detail with a passion for quality produce and presentation.
• Effective communication skills and a professional, customer-focused attitude.

To apply for this position, please email your resume to .

Please note that only shortlisted candidates will be contacted. All applications will be treated as strictly confidential.