Overview

  • Days Only and a weekend day off
  • Fun, supportive and positive work culture
  • Creative input and room for career growth with new venues

The Venue

This is probably one of the most well-known and popular cafés in Sydney, and hands down in the local area. With two venues at current, they are a constantly growing and expanding business.
It pumps on the weekend but serves a loyal and local clientele all week.

Prides itself on serving delicious restaurant quality food, chef owner used to work with 3 hats, and being a fun and friendly place to work.

The Team

This role reports to the Owner who is a very down to earth operator and someone who is big on empowerment and supporting their staff.  He comes from a big hospitality background and encourages an easy going but professional vibe.

The team is composed of 4-5 chefs and a kitchen hand on every service.

The Role

The focus is on the day-to day running of the kitchen alongside the Head Chef and taking full responsibility when the Head chef isn’t working.

It is fast paced and hands on, ensuring all prep and organisation is ready for the busy day ahead, checking in with junior chefs, and keeping them motivated throughout.

You’ll be a collaborative, energetic, fast thinker who thrives on quality food and has an eye for detail.  The cafe has thousands of regulars, so this is fundamental to everything they do.

There’s also a chance to complete and learn the admin side, including rostering, ordering etc.

The Candidate

You’ll be an organised Sous Chef looking for a lifestyle change from working nights.  Ideally someone with at least a couple of years management experience with a can-do attitude, who is also used to a fast-paced environment and a commitment to high standards of food.

The offer is up to $80K+super+ tips for the right candidate.  Also, some flexibility with the roster, with the chance to have a weekend day off.

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