Overview

  • Great Club with a good set up in the kitchen and renovated a couple of years ago
  • A supportive General Manager and board
  • Good opportunity to grow the business and possibility for bonuses

The Property

This is one of the better known Clubs in Sydney and located in Sydney’s East. The Club has a loyal membership and they are looking to grow it further through their F&B. There is only 1 dining area and seating of around 200 pax. On a busy summer’s day, they could do up to 500 pax. Opens 12pm-9pm.

There is small function room that books out 2-3 times per month, catering from 20-40 pax and usually canape and share plates.

Team and Set Up

This has a mid size team. Around 7 fulltime and casual staff 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

It’s a very hands on role. As you would expect, there is some minimal administration and you would need to maintain COG and Labour %’s.

Being such a busy property in the Summer (winter is actually only busy on the weekends), 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.

The Hours

The hours will vary as this is a head chef role. If there are problems, you would be expected to be there.

It is a 5-day roster. The busy shifts are on the weekends so you would be required to be on those days. A double shift would be 10am-9/10pm, and singles are 10am-5pm or 3pm-10pm.

Ideal Background

They are looking for a chef coming from a busy volume restaurant or Club background. The Client needs a Chef with a stable background of minimum of 2-3year stays in the last couple of roles and a good understanding of costings.

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