Overview

  • Fast-paced & exciting environment
  • Expanding company that has fantastic opportunities
  • A lot of support; they pride themselves on looking after their people

The Venue

It is located close to the CBD. This venue is incredibly busy, much loved and well known. The venue is spread across multiple areas and is consistently busy and has a great vibe.  The clientele is mixed as it is a destination for tourists, local professionals and young families. When the sun is out, this place is one of the best places to be for lunch!

The Kitchen & Team

The team runs like a well-oiled machine, pumping out big covers in a service while making sure that the quality is 2nd to none. Its fast-paced kitchen gets the adrenaline pumping, so this is not a role for the faint-hearted.

The chef is good at keeping up the good vibes especially when the pressure is on. She is set on creating a calm and enjoyable environment.  She comes from a good restaurant background so the food isn’t just normal pub grub; there’s a little more emphasis on quality produce and classic technique.

The Role

As junior sous chef or chef de partie, you will be reporting to the head and sous chefs and will be responsible for your section and looking after your (quite large!) team. You will be creating some great dishes with flair using only top-quality produce. The food is excellent and high volume, an unusual mix.

If you are a junior sous chef level, you would also be involved in some management aspects such as ordering or rostering, etc. so it will be a true management role.

The right candidate would be:

  • Someone that loves being busy and thrives on the rush of service.
  • Has an upbeat personality and likes to have fun at work.
  • Comfortable multi-tasking during service and prep
  • Passionate about being a Chef, possess strong communication skills and a commitment to high standards

They are currently doing 2 doubles and 3 singles but looking to bring that back to 1 double and 4 singles.

If this sounds like you, please hit APPLY NOW.

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