The Venue

This newly refurbished multi-outlet hub is stunningly fitted with more impressive plans coming later. It’s a local favourite among the crowds and diners, showcasing a farm-to-fork approach for its pub classics, grilled meats and wholesome seafood. Food here is big on quality and generous with helpings.

  • Max 42 hours per week only
  • Suitable for those with driver’s license
  • Relaxed and friendly team

The Role

The exec chef has worked extensively in various restaurants including award winning venues and chic boutique hotels in UK. With a hands-on approach, he is committed to delivering delicious food and appreciates good ideas from those under him.

Meanwhile, the kitchen is fully equipped with loads of space for prep and service. It is a dynamic workplace where the pace can go up a notch in just a second.

You’ll get plenty of chance to progress further, whether as a sous chef or a chef de partie. There’s training programs in place for everyone. With just 38 – 42 hours per week, and an early finish by 10 pm latest, you will regret missing out on this one.

Other perks are laundry allowance for your uniforms and parking spots available.

Required Experience & Traits

  • Love for food and passion for cooking
  • Eager to learn the ropes
  • Positive and committed to work
  • Good team player

Benefits and Culture

  • Northern beaches of Sydney
  • Highly experienced exec chef
  • Spacious kitchen
  • Stunning interior
  • Farm-to-fork approach
  • 38 – 42 hours a week
  • Start 11 am or 3 pm
  • Finish 9pm-10pm
  • Up to $75K+Super
  • Uniforms, parking provided

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