• Great Club with a good set up in the kitchen; renovated a couple of years ago
  • A supportive General Manager and Board
  • 5 weeks annual leave and 1 weekend off each month minimum

The Property

Locals and tourists alike love this venue. The Club has a loyal membership and they are looking to grow it further through their F&B offering.

There is separate function room that books out 2-3 times per month. They cater from 100-300 pax usually canape and share plates or sit down dinners.

The Team and Set Up

They have a mid size team approx 15 fulltime and casual with servery staff on top of that. The Bistro serves fairly upmarket bistro fair with some more creative and interesting specials but there certainly is room to play with the specials etc.

The Role

The role is very hands on (80% in the kitchen, 20% admin / meetings). As you would expect, there is some minimal administration and you would need to maintain COG and Labour %’s.

In the Summer, the property turns very busy (winter is actually only busy on the weekends), and you will need to be able to handle the volume when it’s busy and also keep the menu fresh and interesting.

There are a few nights that are pretty quiet and the GM has expressed that if the Chef could build this business they would be open to bonuses based on performance.

Uniforms provided by the clubs, as well as $100 voucher to use on premises each week.

The Hours

Being the Head Chef, the schedule varies, and if there are problems you would be expected to be there (as per usual). Usually, it’s 40 hours per week.

It is a 5-day roster. The busy shifts are on the weekend so you would be required to make sure they are covered. A double shift would be 10am-9/10pm, singles are 10am-5pm or 3pm-10pm. With minimum 1 weekend off per month on a rotating roster so all staff have some balance. It’s 40-42 hrs regularly. GM has expressed they don’t want staff doing more than 45 hrs!

The Ideal Background

Coming from a busy volume restaurant or Club background is ideal. The Client is primarily seeking a Chef with a stable background and a minimum of 2-3 year stays in the last couple of roles and a good understanding of costings.

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