About the role
We're looking for one pastry chef to lead the dessert and bread programme across the Brisbane kitchen, with a free hand on the seasonal menu.
What you'd do
Own the dessert menu end-to-end — concept, costing, plating, and execution. Run the bread programme (36-hour sourdough, daily yields). Manage one commis pastry. Coordinate with the head chef on menu changes every six weeks. Hold the sourcing standard (200km rule) without exception.
What we need
Five years in pastry, at least two leading a section. Demonstrable bread experience (natural ferments). Right to work in Australia. Food Safety Supervisor certificate. A portfolio or photos of recent work to share at interview.
What we offer
$85,000–$95,000 plus superannuation, depending on experience. Five weeks of paid annual leave. Annual learning budget ($2,000). Genuine creative control — we'll only ever ask for the 200km rule, never for a specific dish.
Why Stay
The parts that keep people here.
Staff dinner, every shift
The whole team sits down together at 4:30pm before service. Proper food, never scraps.
Above-award pay
Award rate and above, penalty rates on weekends and public holidays, and every trial shift is paid.
Four weeks of leave
Full annual leave, rostered fairly — and the roster is written three weeks ahead, so life can be planned.
Ikigailand is an equal-opportunity employer. We hire on craft and care — never on background, gender, age, or anything else that has nothing to do with the work. If you need adjustments at any stage of the process, tell us and we'll make them.
