Breakfast Chefs, CDPs + Supervisors, Wait Staff, Baristas | RMP

Chefs, Supervisors, Wait Staff and Baristas – Ripples Milsons Point

Be part of the opening team at a new venue under the Harbour Bridge

Ripples Milsons Point sits at 1 Olympic Drive, between the Harbour Bridge and Luna Park. It reopens in the next couple of weeks after a full refit. The kitchen and floor are new, the menu runs from breakfast through to dinner, and nobody has worked a service here yet. The team we hire now decides how the venue runs, starting with the first Saturday breakfast rush.

Why we’re hiring now  Ripples is growing along the harbour. Ripples Rose Bay opened in July, Milsons Point reopens next, and Ripples Watsons Bay follows in 2027. Like Rose Bay, Milsons Point trades from breakfast to dinner. It needs a team whose service, coffee and plates are the same at the busiest hour as at the quietest. We’re filling several roles in the kitchen and on the floor.

Here’s the deal. The group sets the menu, and the harbour gets the headlines. In return, you get real volume in a venue built from scratch, inside a group that keeps opening venues.

The roles

Kitchen

• Breakfast Chefs (full-time)
• Chefs de Partie, lunch and dinner sections (full-time)

Front of house

• Supervisors ([full-time])
• Section Wait Staff ([full-time / casual])
• Baristas ([full-time / casual])

What you’ll own

Chefs

• Your section is ready on opening day, with prep lists, pars and plating specs written and tested before the first guest sits down.
• Your weekend breakfast tickets leave on time at full volume, and the hundredth plate looks like the first.
• Food cost and waste on your section stay inside the targets your head chef sets.
• At least one junior cook can run your section on your day off.

Supervisors

• Every shift opens set, briefed and on time, and the floor runs to plan from first seating to close.
• You read the room. When the breakfast rush builds, you move people before guests feel the wait.
• Steps of service, opening and closing checklists and section plans are written down, and the whole team uses them.
• Complaints are resolved on the floor, on the day, and logged so they don’t happen twice.
• At least one team member can run the floor on your day off.

Section Wait Staff

• Your section is greeted, ordered and served to the steps of service, at full volume.
• You know the menu, allergens and drinks well enough to guide every table without checking.
• Your tables leave happy, and your average spend grows because you recommend, not because you push.

Baristas

• Every coffee is dialled in and consistent, from the first order at open to the weekend peak.
• Coffee dockets leave on time during the breakfast rush, without holding up the floor.
• Your machine, grinders and station are clean, calibrated and stocked before service.

Your first 90 days, and your first year

Chefs

• By day 90: The venue is open, and your section hasn’t run out of a dish because prep fell short. Your weekend breakfast tickets leave the pass within [12] minutes at peak. Your pars and specs are written down, and the whole team uses them. You’ve trained one junior to run your section.
• By month 12: Food cost on your section is at or under target for the last [two] quarters. Waste is logged every shift and sits lower than it did at opening. Two juniors can run your section. You and your head chef have agreed your next step, with a date on it.

Front of house

• By day 90: The venue is open, and steps of service, section plans and checklists are written down and used every shift. Weekend breakfast coffees leave within [X] minutes at peak. Supervisors have trained one team member to run the floor.
• By month 12: Guest feedback and review scores have held or improved since opening. You and your manager have agreed your next step, with a date on it, whether that’s supervisor, assistant manager or a move across the group.

You’ll do well here if

• You check your pars or section the night before and fix the gaps before anyone asks.
• Your plates, coffees and service at 11am on a Sunday match 7am on a Tuesday.
• When tickets or tables stack up, you call it early instead of going quiet.
• You teach while you work, and juniors copy the way you set up.
• You’d rather do one menu perfectly 300 times than change it every week.
• In a new venue, you log what doesn’t work, from a slow oven to a bad floor layout, and push until it’s fixed.

What you need

Chefs

• Chef de Partie experience in a kitchen that does quality and high volume at the same time
• Availability for weekend rosters, plus early starts if you’re on breakfast

Supervisors

• Supervisor or senior floor experience in a high-volume, quality venue
• Confidence leading a team through a busy service

Section Wait Staff

• Waiting experience in a quality restaurant or busy café

Baristas

• Barista experience in a high-volume café or restaurant

All roles

• Full Australian work rights
• Availability for weekend rosters
• A current NSW RSA (front of house)

What you get

• A venue fitted out from scratch for the reopening
• An easy commute without the car. Milsons Point station is a short walk up the hill, and ferries stop at Milsons Point and Kirribilli wharves. Street parking on Olympic Drive is metered.
• Room to move. SRG runs around 17 venues across Sydney, so your next role can be inside the group.

About SRG 

SRG Hospitality is a Sydney family business. Bill and Kathleen Drakopoulos opened Aqua Dining in 2000, and their children now run around 17 venues, including Ripples Chowder Bay, Little Manly and Rose Bay. Aqua has traded for more than 25 years, and the group is still opening new sites. That means you can step up to sous chef, head chef, supervisor or venue manager without changing employers.

How to apply 

Use the application link to submit your CV, and tell us which role you’re applying for.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds, abilities, and identities.