• 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 West of Sydney. The Club has a large, loyal group of members and they are looking to grow it further through their F&B offering. In particular, improve bring a more modern touch to the functions / events side of the business.

The culture that is created in this venue is relaxed and friendly. Everywhere you walk into the venue you are always greeted by a smile. It’s a good place to work.

The Role

This role would suit someone that has solid experience in an upmarket events or functions business like Dolton House etc.

This role is a little bit unique in a way that what we are really looking for is somebody who has creative ideas for new dishes and plating. It’s working together with another sous to run this department and while it is a very hands-on there is also lots of development and creation.

The other sous chef in the events area is a really nice guy. He has been there for a number of years and knows the systems, procedures, inside and out. So really allowing this person to focus on the creative side of things as well is of course delivering day-to-day functions.


The Ideal Candidate

We’re looking for the chef that has a lot of great ideas and always gets compliments on their food and plating!  Someone that is naturally engaging and helpful. We want someone who’s is genuinely happy to interact with people, is open to feedback and who loves being a mentor.

There are a lot of strong relationships to be built 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

From $85 – 100K+S depending on experience.  They also offer free parking, 5 weeks holidays per year and uniforms are supplied and cleaned.

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