Careers at The Salopian Inn | The Salopian Inn

Grow with Team Salopian.

Everything we do is guided by four core values: integrity, sustainability, inclusivity and collaboration. These values shape how we cook, how we serve, how we work together, and how we welcome both our guests and our team.

Whether you work in the kitchen or front of house, everyone at The Salopian Inn contributes to the same goal: creating a place where people feel welcomed, connected and inspired. We believe the best hospitality experiences come from teamwork, mutual respect and a shared commitment to doing things thoughtfully.

We’re passionate about creating an environment where people can learn, grow and build long-term careers in hospitality. Through mentorship, hands-on experience and ongoing collaboration with industry partners and local producers, our team is encouraged to keep developing their skills and knowledge.

Sustainability informs the way we source, cook and operate. Inclusivity ensures every person feels respected and valued. Integrity underpins every decision we make, from the way we support each other to the way we care for our guests.

Whether you’re stepping into your first role or looking to take the next step in your hospitality career, we offer clear and supported pathways across both kitchen and front of house teams.

If you’re passionate about hospitality and want to grow within a supportive, values-led team, we’d love to hear from you.

A Salopian team member tending the kitchen garden

Starting out: Kitchen Hands

Many hospitality careers begin in the kitchen, and the Kitchen Hand role is often where people first develop the skills and mindset that underpin everything we do at The Salopian Inn; teamwork, attention to detail, resilience and respect for ingredients and the people around you.

It’s a fast-paced and physically demanding role, but also one that offers valuable insight into how a professional kitchen operates. As Karena puts it, “The job is washing dishes, lots of dishes. Then while you’re trying to wash plates, a chef needs a pan, someone else needs a clean tub… you get the picture. It’s busy!”

Alongside maintaining the flow of service, Kitchen Hands support the kitchen team with cleaning, organisation and basic food preparation. For team members who demonstrate initiative, reliability and strong technical skills, there are opportunities to take on greater responsibilities, such as assisting chefs with preparation and plating while continuing to build experience within the kitchen.

Growth and development are an important part of our culture, and many team members begin their hospitality journey here before progressing into further kitchen roles and training opportunities.

Kitchen pathways: Entry-level Kitchen Hand → Senior Kitchen Hand → Apprentice Chef → Chef → Sous Chef → Head Chef.

Sourdough bread being sliced in the Salopian Inn kitchen

Front of House: From Service to Leadership

Our Front of House team plays a central role in creating the genuine and generous hospitality experience that defines The Salopian Inn.

There are a variety of pathways within the team, including Food Runner/Glassie, Section Waiter, Bar Person, Supervisor and Restaurant Manager roles.

No matter where someone begins, we focus on building confidence, communication skills and a strong understanding of how thoughtful service contributes to the overall guest experience.

Team members develop their knowledge of food, wine and beverage service while learning the rhythm and flow of a busy restaurant environment. Over time, opportunities open into leadership positions where the focus shifts toward guiding teams, mentoring newer staff and helping shape a service culture where both guests and colleagues feel supported and at ease.

For staff who have worked with us for a minimum of six months in waiter, bar or supervisor roles, we offer reimbursement of WSET course fees upon successful completion as part of our commitment to ongoing learning and professional development.

Front of house pathways: Food Runner / Glassie → Section Waiter → Senior Waiter → Supervisor → Restaurant Manager. Bar roles offer another pathway within the team.

A front of house team member folding menus at The Salopian Inn

Apprenticeships: Building a Career in the Kitchen

For those drawn to a long-term career in the kitchen, an apprenticeship is where passion develops into professional craft.

Working alongside experienced chefs, apprentices learn the foundations of cookery while developing a deeper understanding of seasonality, sourcing, preparation and menu development. The focus extends beyond technique alone — encouraging apprentices to understand where ingredients come from, how to work with them responsibly and how to contribute meaningfully within a professional kitchen team.

Through structured workplace training and study in partnership with TAFE SA Regency Campus, apprentices gain nationally recognised qualifications while building practical, real-world experience in a supportive and fast-paced environment.

Brittany and Michael working together at the stove in the Salopian Inn kitchen

Chefs: Refining Craft and Leadership

As chefs grow within the business, the focus evolves toward creativity, leadership and collaboration. Our kitchen culture is built on curiosity, respect for produce and strong relationships with local growers, makers and suppliers. Chefs are encouraged to contribute ideas, continue learning and deepen their understanding of sustainable practices and ingredient-driven cooking.

Career progression can lead from section roles through to senior leadership positions within the kitchen, with opportunities to mentor apprentices, support team development and help shape the direction and culture of the kitchen itself.

Join Team Salopian