Overview

  • Great opportunity to jon an established and growing hospo group
  • Work with great produce in a creative environment
  • Beautiful kitchen set up and supportive team

The Property

This is a stylish and funky venue that offers chic and modern dining with a menu as trendy as the guests they serve. Throw in a fully decked out and open kitchen with all the latest toys! There is nothing not to love about this restaurant.

This venue is part of a modern and ambitious hospo group. Not only are they striving for the best but also proving that they genuinely care about company culture and their staff.

The Role

This is a chef de partie role that requires hands-on leadership to help run this business with a young and tight knit kitchen team, requiring an eye for detail and passion to want to grow.

There will be all the support from the Head Chef and Group Exec Chef / Owner who is also very hands on in the business and big on staff training and development.

The Hours

As a guide, most of the chefs work 5 days on, 2 days off. Shifts are usually around 9am. It starts with a break in the afternoon on doubles or 5pm finishes, and finishing by 11pm on late shifts. They also get paid for any extra days or shifts they do!

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