This is a stunning venue that’s elegant and modern, seating 100 people, that can split into a la carte and events when necessary. Dishes here are contemporary, fresh and tasty with a focus on Mediterranean style. They use high quality seafood here and it clearly shines in the menu.
- Gorgeous venue with the X-factor
- Play an integral role in a profitable business
- Work hard to chase a chef’s hat
You will join a medium-sized team with 1 sous chef, 2 junior sous, 5 chefs de partie, 4 cooks and KPs. There’s 8-10 on a busy shift. The head chef is a fair and humble guy, who fosters a balanced and family-like environment in the kitchen.
As the head pastry chef, you will manage and run the pastry section. Create and implement great dishes that are on-trend while pushing for a chef’s hat. Pay is up to $70K+super and tips.
You’ll also get two consecutive days off on Sunday and Monday. The hours are 50 per week during winter, and 50 – 55 during busier months in summer.
Required Experience & Traits
The right head pastry chef is:
- Experienced working in hatted or famous venues
- Able to lead a team with excellent communication skills
- Cool, calm and collected under pressure
Benefits and Culture
- Gorgeous venue
- 100-seat restaurant
- “New school” approach
- Mid-sized kitchen team
- Lead the pastry section
- Pushing for a chef’s hat
- Two days off: Sun & Mon
- Parking available
- $70K+Super & Tips
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