Overview

The Restaurant

This is a stunning property with water views, serving exceptional food. There is a function space with fresh and contemporary décor. The restaurant seats 100 people and can be split for a la carte dining and function when required.

Food here is modern, clean and fresh, boasting only the freshest ingredients. The menu leans heavily towards seafood and Mediterranean cuisine.

The owners are hands on, running the floor, finance and management. They are friendly and wants a good front-of-house and back-of-house relationship.

  • Stunning restaurant sitting on the water
  • Career growth in a successful business
  • Striving for a chef hat next year

The Team

There is one sous chef, 2 junior sous chefs, 5 chefs de partie, 4 cooks plus KPs. Expect to see 8-10 people rostered during a busy shift.

The team is mid-sized and is managed using the “fair new school” approach. Staff members are well-trained and stay interested in their jobs.

The Role

This is a hands-on cooking role with little admin work. You will run your own section or the pass. The role mostly requires managing day-to-day operations and cooking. You will also be required to come up with menu and specials. You will need to be creative to come up with new strategies for the restaurant with the head chef.

Customers here follow the season so you will have quieter months with fewer shifts. Depending on the time of the year, there are 2 to 3 doubles and then 2 to 3 singles. The working hours average to 50-55 hours weekly.

Required Experience and Traits

The client is looking for:

  • Organised and good chef who can run a section
  • Creative with lots of ideas for a restaurant
  • Team player and always positive

Benefits and Culture

  • Caring and hands-on owners
  • Water views
  • 14.5 on Good Food Guide
  • Parking available
  • Aprons provided
  • Up To $75K+super+tips

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