Overview

The Property

One of the better-known clubs in Sydney that is located towards the South of Sydney is in need of a Senior Sous or Head Chef. The Club has a large, loyal group of members and they are looking to grow it further through their F&B offering.

It has a relax and friendly culture and  everywhere you walk in the venue you are always greeted by everyone with a smile.

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

The Team and Set Up

The team is a mid to large size with about 22 on the roster (including cooks, servery, KPs, etc). They have a busy bistro that does up to 250 covers on an average service which can triple on game nights. It’s 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

This role would suit someone that has solid experience running a busy pass, mentoring a team and is consistent with their work. The role is mainly focused 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 Senior Sous or Head Chef will be working closely with the Operations Manager to efficiently and profitably run the outlets. This is an unusual role in that there is not much admin involved for the Head Chef, there is a storeman that does the ordering and a roster manager to assist with the roster, so this is very much a hands-on role and you will need to have a collaborative approach.  

The Ideal Candidate

We’re looking for a real people person for this role – someone that is naturally engaging and helpful. We want someone who’s genuinely happy to interact with guests, 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

There are tons of perks with this role. The Head Chef is required to work 38-40 hrs a week, dependant on the needs of the business, so you can expect flexibility with the roster.

They also offer free parking and 5 weeks holidays per year. Plus, uniforms are supplied and cleaned.