• Secure and successful company
  • Very supportive Senior Management team
  • Flexible roster

The Property

This is one of the better-known Clubs in Sydney and located towards the South of Sydney. The Club has a large, loyal group of members and, they are looking to grow it further through their F&B offering.

The atmosphere in the venue is very relaxed and friendly. Everywhere you walk, a smile always greets you.

The Team and Set Up

The team is mid-size with about 15 on the roster (including cooks, servery, KP’s etc). They have a busy bistro that does up to 250 covers on an average service that can triple on game nights. It is a big, clean and well-equipped kitchen with plenty of storage. There are minimal functions with this role so the focus can be on running the bistro and leading the team.

The Role

The Senior Sous/Head Chef should be someone that has solid experience running a busy pass, mentoring a team and is consistent with their work. The role focuses on keeping up the standards of the food with prep and service, menu designing throughout the venue (A la carte and counter) and developing the team.

The role will be working closely with the Operations Manager to efficiently and to profitably run the outlets. This is an unusual role in that there is not much admin involved for the Head Chef. There is a store man that does the ordering, so this is very much a hands-on role and you will need to have a collaborative approach.

The Ideal Candidate

We are looking for a real people person for this role. We need a Head Chef that is naturally engaging and helpful. We want someone who is genuinely happy to interact with guests, who is open to feedback and who loves being a mentor.

There are many strong relationships to build across the business, so a positive and collaborative attitude is an absolute must.

Ideally, you will be:
• Someone that is humble
• Cool, calm and collected in difficult situations
• Problem solver
• Understanding and can take direction from other senior staff members

The Offer

There are tons of perks with this role. The Head Chef is required to work 38-40 hours a week, depending on the needs of the business, so there is flexibility with the roster.

They also offer free parking and 5 weeks holidays per year. There is also a supply of clean uniforms.

Apply today!

If you are after something slightly different, drop us a line as we are Chef Recruitment Specialists and deal with Hatted Restaurants, Hotels, Resorts, Casinos, Clubs, etc. Check out our page www.placedrecruitment.com.au to learn more.