Walk into our production kitchen at Third Wave BBQ and the first thing that hits you is the smell — smoke, house-made rubs, briskets slowly rendering into something extraordinary. This is where everything begins.

This isn't a restaurant kitchen. There's no Friday night rush. No split shifts. No docket machine screaming at you.

This is production. Process. Precision. Hundreds of kilos of protein trimmed, seasoned, and smoked the same way every single time — because 'close enough' doesn't exist here. You'll batch-cook our sides, sauces, and rubs from recipes that took years to develop. You'll portion and pack for five venues that depend on you to get it right.

What the work actually looks like:

• Large-scale meat prep — trimming, seasoning, loading smokers
• Batch cooking sides, sauces, and rubs to exact spec
• Running combi ovens and commercial smokers
• Portioning, packing, and labelling for multi-venue distribution
• Stock rotation, ordering, and keeping the kitchen tight

The hard parts, honestly:
Heavy lifting — you're moving 20kg boxes of brisket, not plating tweezered garnishes. Repetition — the same recipe made perfectly, hundreds of times. If you need creative freedom every service, this isn't it. If you find satisfaction in mastering a process until it's bulletproof, keep reading.

What you bring:

• Experience as a production chef or in a professional kitchen (high-volume production background a plus, not a must)
• You follow a recipe exactly. Then you follow it exactly again tomorrow.
• Physically capable — this is manual, demanding work
• Genuine interest in BBQ, smoking, or large-format protein cookery is a bonus — but caring about quality is non-negotiable

Immediate start. Sponsorships are available to the right candidate.