Prep Manager / Production Chef

Prep Manager / Production Chef — Rick's GaragePalmwoods, Sunshine Coast QLD · Full-time · $80,000 – $85,000 base + superBig burgers. Bigger weekends. Rick's Garage is one of the Sunshine Coast's busiest hospitality destinations — and we're hiring a Prep Manager to take our production operation up a level.This isn't entry-level prep. We're hiring the person who owns the production engine.The roleYou run all back-of-house production — every sauce, every slow-cook, every crumb, every portion. You set the standards, write the par sheets, train the prep team, and make sure what hits the line each service is consistent, abundant and on-spec. You'll work shoulder-to-shoulder with our Head Chef, with real runway to influence the menu over time.Tue–Sat, 6am–2pm. Report to the Head Chef. Manage our casual prep team.You bring

• Cert III Commercial Cookery minimum (Cert IV preferred)
• 3+ years post-qualification including production lead or supervisory time
• Genuine chops in meat cookery, slow-cooking and sauce work
• Background in American or Australian pub cuisine is a real plus
• The discipline to weigh, record and check — every time
• Calm under peak service pressure
• Strongly proficient in food safety standards
• The kind of operator who builds kitchens, not just works in them

You get

• $80,000 – $85,000 base + Super
• Tue–Sat day shifts — your real weekend starts Saturday afternoon
• Sunshine Coast lifestyle — 15 minutes from beaches, beers and bushwalks
• A stable, well-resourced venue with real career runway
• A Head Chef who'll back you, give you autonomy and grow with you
• A team that solves problems together and has a good time doing it

Open to applicants currently in Australia and to overseas applicants eligible for the Subclass 494 Skilled Employer Sponsored Regional visa. We're a regional employer in a Designated Regional Area and can support the right candidate through sponsorship.ApplySend your CV and a short note to man••••@ricksgarage.com.au. Tell us your three signature sauces and your approach to crumbing the perfect piece of fried chicken.