Chef Partnership Opportunity

Pop-Up Kitchen Residency at the Natural Wine Bar

Natural Wine Bar is seeking talented chefs for one-off or regular pop-up kitchen residencies in our vibrant bar, located in Burringbar, NSW.

The Opportunity

We offer a light kitchen setup with seating for 36 seated guests (42 standing) with potential for up to two sittings per day. Our intimate neighbourhood venue has a loyal customer base including town locals and neighbouring towns, who appreciates quality food and drink offerings, creating an ideal platform for showcasing your culinary talent. We have, on average, over 500 people per day on the local rail trail visiting Burringbar.

Kitchen Facilities & Equipment

• 3 x induction cookers

• Basic prep space (seperate to behind bar)

• 1 x Refrigeration storage

• 1 x Freezer storage

• Plates, cutlery, and basic serving equipment

• Space suited for final assembly and simple cooking methods

Bump in and Bump Out

Our space is a shared space. We have strict bump in and bump out procedures.

Bump in
2pm onwards: Access to the Food Prep Space (separate room; not bar)
3pm onwards: Access to behind the bar

Bump out
6pm-7pm: Thursdays and Sundays
9pm-10pm: Fridays and Saturdays

Available Schedule

• See Calendar

• One service period on Thursday & Sundays (early dinner, 4pm-6pm)

• Two service periods on Friday and Saturday nights day (early dinner, 4pm-6pm, late dinner 7pm-9pm)

• Flexibility to book recurring or one-off residencies

The Partnership

We offer the following flexible options:

Option 1: Flat fee per night/weekend:

Chef:

• brings their own payment system (e.g. square) and retains 100% of all revenue for food.

• is responsible for all food costs

• is responsible for all food staff (preferably 2, max 3)

• is responsible for making, bringing, serving and taking payment for food

• pays flat fee to NWB:
  Off Peak: $150 for 1 night, or $200 (i.e. $100 per night) for 2 nights
  Shoulder: $200 for 1 night, or $300 (i.e. $150 per night) for 2 nights
  Peak: $250 for 1 night, or $400 (i.e. $200 per night) for 2 nights

• has full use of our food prep area (separate to behind the bar) as per bump in and bump out times

• is welcome to use ‘Kitchen Facilities & Equipment’ as listed above.

• provides final menu and logo to NWB 7 days before event for NWB to print.

• responsible for cleaning and returning all NWB ‘Kitchen Facilities & Equipment’ to designated area

Natural Wine Bar:

• retains 100% of beverage sales.

• pays for all beverage costs and is responsible for preparing, serving and taking payment for all beverages.

• retains all other sales outside the Chef’s set menu.

• pays for all operational costs (such as electricity, internet, admin and printing costs etc.)

• prints menu

• responsible for cleaning and returning all NWB ‘glasses’ to designated area

Option 2: ‘Natural Wine Bar x Chef’ Ticketed Event Revenue split:

Chef & NWB:

Agree on ticket price. (e.g. $99)

Chef:

• Admin fee paid for NWB to block calendar and to set up ticketing system on website:
  Admin fee: $150

• retains 75% of all ticket revenue

• is responsible for all food costs

• is responsible for all food staff (preferably 2, max 3)

• is responsible for making, bringing, and serving all food

• has full use of our food prep area (separate to behind the bar) as per bump in and bump out times

• is welcome to use ‘Kitchen Facilities & Equipment’ as listed above.

• provides final menu and logo to NWB 7 days before event for NWB to print.

• responsible for cleaning and returning all NWB ‘Kitchen Facilities & Equipment’ to designated area

NWB:

• retains 25% of all ticket revenue

• is responsible for all beverage costs

• is responsible for all beverage staff

• is responsible for creating ticketing system in NWB website and sharing booking link for Chef’s website or Social Media Pages

• distributes ticket sale fees within 5 business days of Pop Up

Option 3: 3rd party Ticketed event:

Third party organiser:

• collects tickets for third party event

• provides booking link to Chef and NWB

Chef:

• is responsible for all food costs

• is responsible for all food staff (preferably 2, max 3)

• is responsible for making, bringing, and serving

• pays 50% of organiser fees

• has full use of our food prep area (separate to behind the bar) as per bump in and bump out times

• is welcome to use ‘Kitchen Facilities & Equipment’ as listed above.

• provides final menu and logo to NWB 7 days before event for NWB to print.

• responsible for cleaning and returning all NWB ‘Kitchen Facilities & Equipment’ to designated area

Natural Wine Bar:

• is responsible for all beverage costs

• is responsible for all beverage staff

• pays 50% of organiser fees

• retains 100% of beverage sales

• retains all other sales outside the Chef’s set menu.

• pays for all operational costs (such as electricity, internet, admin and printing costs etc.)

• prints menu

• responsible for cleaning and returning all NWB ‘glasses’ to designated area

Option 4: Food trucks.

Food truck:

Flat fee. Booking fee paid. You collect all food revenue through your own POS. You print and provide your own menus. NWB provides electricity. You provide your own take away plates and cutlery*

*Sample menu offered to staff 30 mins prior to service for ‘crew briefing’. Three free meals provided to venue management (or each dish divided for staff to taste).

• Different Fees apply for peak period bookings (Friday/Saturday nights, holidays)

• Joint marketing through our social media platforms and email database

• Full access to kitchen facilities and equipment

• Each entity to provide front-of-house staff to serve food and drinks

• Option to create special drink pairings for your men Flat fee per night/weekend:

Chef:

What We're Looking For

• Innovative chefs with a clear culinary vision

• Menu concepts that work within our ‘light’ kitchen setup

• Ability to produce quality food consistently at volume

• Menus that complement a bar environment

• Proper food safety certification and insurance

• Strong social media presence and marketing capabilities

• Commitment to creating memorable dining experiences

Requirements

• Must offer substantial meals that comply with NSW liquor and gaming regulations

• Provide all ingredients and specialized cooking equipment

• Manage food costs and inventory

• Work within agreed service hours

• Professional conduct and kitchen cleanliness

Hours

• Thursdays (2 sittings) 3pm-5pm, 5pm-7pm

• Fridays (3 sittings) 3pm-5pm, 5pm-7pm, 7pm-9pm

• Fridays (3 sittings) 3pm-5pm, 5pm-7pm, 7pm-9pm

• Sundays (2 sittings) 3pm-5pm, 5pm-7pm

  Access from 1pm onwards

Next Steps

Interested chefs should submit:

• Proposed menu concept with pricing, or

• Sample food images

• Brief bio and culinary background

• Links to social media and previous work

• Preferred dates for residency

Submit your expression of interest to: info@naturalwineshopandbar.com.au

Join our community of culinary talent and bring your unique flavours to the Natural Wine Bar!