Field To Fork Catering is looking to fill two new roles in our growing catering arm. We're looking for experienced catering chefs in full-time roles, able to efficiently manage the cooking of full-service catering jobs with guests ranging from 5-100, and beyond. We're a well-run, efficient operation with multiple decades of experience in food service and retail.

Established in 2014, Field To Fork is a family-run business comprising of retail butcheries, a takeaway grill, a wholesale restaurant supply company and a catering division. We offer catering for all manner of events and celebrations, including pass around canapés, burger and hot sandwich stations, BBQ and spit catering, full-service sit down events and everything in between. Catering is run out of our Vaucluse location, which has a complete professional kitchen, large coolrooms, and refrigerated vans.

Although we require no formal training, ideal candidates will have chef experience in both restaurant kitchens and in on-site catering. Must be flexible, committed, and able to work nights and weekends. A good command of the English language is likewise a must. Those that have managed similar operations will be considered first.