- Work with fantastic local produce; some grown in your 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 and give you the ability to take your career to the next level, with great support and media exposure. An excellent opportunity for a passionate and experienced chef looking to make a name for yourself!
Truly an iconic destination venue where people wine and dine, tasting some of the best wines in Australia. Management looks after their staff and always provides them with the necessary tools to strive for greatness.
A fully equipped commercial kitchen is tailored to the delivery of fine dining experience. Also, there is a vegetable garden grown on site, and they work with local suppliers to make sure everything is sourced locally and within the state.
This restaurant is open days only and primarily focuses on Degustation. Therefore, you can have afternoons to test new dishes or do all your slow cooking overnight.
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. Ideally, someone 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 $110K + Super + relocation package and an annual account for eating out at top restaurants – a research and development account. Sponsorship can be offered for the right candidate. There is also potential to have Sundays and Mondays off in this role.
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