Run the central kitchen behind two Japanese restaurants in Melbourne. Weekday production, no service nights, bonus on achieving and maintaining the food cost target. We are gearing up for expansion and you will be directly contributing to our ability to scale.
What we’re looking for:
Important Details:
This isn’t a restaurant service role. This is a hands-on production job covering wagyu and salmon breakdown, slicing, skewers, sauces and purchasing. You’ll lead a team of around six and you are expected to have strong organisation skills.
You’ll also be responsible for the food cost across the group. It’s a number you’ll own, and there’s a bonus when you hit the agreed target.
We’re developing takeaway, catering and retail lines from the central kitchen, including beef tallow and beef chips made from trim we currently throw away. If you’ve wanted to develop a product, we’ll give you the kitchen, supply and backing to do it.
As those parts of the business grow, this role can grow into Group Executive Chef.
The schedule is weekday production.
Apply with your CV and Cover Letter.
Include in your Cover Letter what kind of impact you can have on Yaki Jin and what your greatest achievements in your career have been so far. (Dot points are fine)
** Initial hiring for this round of candidates concludes 31 August 2026.
