- Work with fantastic local produce where some are grown in our own vege garden
- Looking for a chef who enjoys publicity and wants to be the face of the business
- 50 pax dego only menu with minimal functions per year
This is the kind of venue that will invest in you. You will be given the ability to take your career to the next level, giving you great support and media exposure. A perfect opportunity if you’re a passionate and an experienced chef looking to make a name for yourself.
This is an iconic destination venue where people are wine and dined, tasting some of the best wines in Australia.
The company looks after their staff and always provides them with the necessary tools to strive for greatness.
There is a fully equipped commercial kitchen tailored to the delivery of fine dining experience. There is also a vegetable garden grown on site and they work with local suppliers to make sure everything is sourced locally, and within the state.
Open days only and primarily focuses on degustation, so you can have afternoons to test new dishes or do all your slow cooking over-night.
They cater a limited number of weddings across the year along with internal events that support the brand and promotion of the restaurant. This is up to the successful candidate to drive this as much or as little as they feel comfortable.
The client is looking for someone coming from a technical background moving up the ranks as a Sous into a Head Chef or a Head Chef wanting a change of scenery.
What the client is looking for:
• Hatted or Michelin experience.
• Someone who has a drive for excellence and wants to push the boundaries with cooking from their own vegetable garden.
• Good mentor or guidance with his team.
• Problem solver and dynamic.
The salary is up to $120K+Super+ relocation package and an annual account for eating out at top restaurants, which is a research and development account. Sponsorship is possible for the right candidate. Also, a potential to have Sundays and Mondays off in this role.
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