🚀 Join the Culinary Excellence at Occy’s Brewing Co.
Company: Occy’s Brewing Co.
Location: Dunsborough
Position: Full-time Sous Chef leading into Head Chef Position
Salary: $80,000–$90,000 depending on experience
Hours: Full-Time 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning)
Website:
Instagram: occysdunsborough
Application Deadline: ASAP preferred, flexible for the right person
Tucked in the heart of Dunsborough's main street, Occy's Brewing Co. is one of the South West's most beloved local institutions. Family-owned and fiercely independent, we brew 18 craft beers on-site from our working solar-powered farm (using rainwater exclusively), distil our own white rum, gin and tequila, and serve Australian-only seafood alongside seasonal local produce — with full table service, which is a genuine rarity in this part of the world. We're dog-friendly, kid-friendly, and half indoors, half outdoors with a main street vista that makes it one of the best seats in the South West. Our philosophy is simple: military discipline behind the scenes enables a genuinely relaxed, memorable experience for every guest who walks through our doors. We don't chase volume. We chase connection — educating customers, expanding palates, and building a loyal community one conversation at a time.
🎯The Role
After an extended search, we're looking for a Sous Chef Leading into a Head Chef role who genuinely gets it — someone with the technical skills and the speed to run a professional kitchen, but also the maturity, empathy and systems mindset to build a team that actually stays.
This is not a role for someone who leads through intimidation. We've seen that approach cycle through seven people in this position. We're done with it.
The right person will take ownership of a creative, well-resourced kitchen with complete freedom on specials, genuine input into the core menu, and a venue owner (Jason) who wants a collaborator — not a subordinate.
Manage all kitchen operations in conjunction with the General Manager — scheduling, prep planning, timing and service flow across larder/prep, fries and grill sections
Ensure consistent, high-quality output regardless of team strength on any given shift
Train, develop and mentor kitchen staff using encouragement and empathy rather that pressure
Bridge the gap between front-of-house and kitchen — at Occy's, we're one team, not two
Design and maintain a core printed menu built for efficiency: simple, streamlined, executable by any skill level without compromising quality
Run a rotating specials program with full creative freedom — propose what you want, we'll cost it together and adjust GP targets if needed (our beer margins give us flexibility most kitchens don't have)
Align menus with seasonal produce availability and local market trends
Think about food as a storytelling vehicle — our table service model means every dish gets explained, and we want a chef who cares about that
Manage stock ordering, receiving, checking, storage and waste control in collaboration with the GM
Work within (and help improve) our systems — we're moving to Square for integrated back-of-house management post-Easter, and we want a chef who embraces that rather than resists it
Maintain all health, hygiene and food safety standards to council requirements
Minimise waste in a small-venue environment where every decision matters
Proven experience running a professional kitchen — speed, composure under pressure and genuine cooking ability are non-negotiable
Menu design and costing experience; understanding of GP management
A leadership style built on empathy, communication and team development — not hierarchy
Systems-oriented: you think in processes, not just plates
Maturity and life experience to manage diverse skill sets, personalities and situations with calm and clarity
Ability to design a core menu that functions with any team composition, while using specials as your creative outlet
Experience with seasonal businesses and regional/tourist clientele
Knowledge of sustainable sourcing and local produce networks
Existing relationships or networks in the South West region
Background in venues with a strong beverage program (brewery, distillery or wine)
We care about what you can do, not what's on paper.
Salary: $80,000–$90,000 depending on experience
Hours: 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning)
Schedule: Tuesday–Sunday · Service 12pm–8pm · Flexible shift structure agreed with GM
Days off: We actively roster for 3-day weekends for all permanent staff
Staff meals: Free meals during every shift
Staff discount: 50% off all food and drinks when off-duty
Accommodation: Potential assistance available for the right candidate relocating to the region
Bonus: Ad hoc bonus structure in development — exceptional performance has always been recognised
Super: 12.5%
Start date: ASAP preferred, flexible for the right person
We've had chefs who could cook. What we haven't had is a chef who could lead — who understands that the kitchen is only as strong as its least experienced member on a given day, and designs around that reality rather than fighting it. If you've spent years in kitchens that ran on fear and ego, and you're ready to do it differently — this is the role. If you want complete creative control on specials, a venue that trusts you, an owner who'll listen, and a team that’s being built to last — this is the role. If you want to be part of something genuinely special in one of Australia's best regions — this is the role.
Placed exclusively by Cookatoo Recruitment — WA's permanent hospitality placement specialists.
Enquiries: enquiries@cookatoo.com.au
Cookatoo is WA's premium hospitality recruitment agency, dedicated to placing highly educated, qualified, and career-driven professionals into permanent roles within independent restaurants, cafés, hotels, resorts, wineries and bars across Perth, Peel, and the South West.
Unlike traditional recruiters chasing quick fixes, we prioritise long-term career success, employee wellbeing, and ongoing education. We match exceptional talent with venues that value growth and culture, creating stable teams, reducing turnover, and elevating the standard of hospitality in Western Australia, one meaningful, lasting placement at a time.
