Overview

  • CBD location and close to public transport
  • 4 days on, 3 days off plus kitchen tips!
  • Chance to join a passionate, growing hospo group

The Property

A stylish and funky venue that offers chic and modern dining with a menu as trendy as the guests they serve. Throw in a fully decked out and open kitchen with all the latest toys and charcoal fire of course! There is nothing not to love about this restaurant.

This venue is part of modern and ambitious hospo group that are striving for the best and genuinely care about company culture and their staff.

The Role

This is a Senior Sous or Head Chef role that requires hands-on leadership to run this business with a young and tight knit kitchen team. Needless to say, it is very hands-on in the kitchen (office chefs need not apply), requiring an eye for detail and strong leadership skills to oversee the kitchen, and run the pass during busy services.

There will be all the support from the group exec chef (who has amazing Michelin / Hatted background) who is also very hands-on and also from the business owners who are passionate about the industry and supportive of their staff development.

All the usual bits of running a kitchen will be there and it is, of course, hands-on but we really want someone who can get excited and work with the Venue Manager to build the business. We are really looking for someone that can drive the business to create a buzz and pass on some of that enthusiasm.

The Hours

As a guide, most the chefs work 4 days on, 3 days off. Shifts are usually around 10 or 11am, starts with a break in afternoon, and finishing by 11pm. They also get paid for any extra days or shifts they do!

Background

Coming from a Hatted background is preferred but not necessary for the chef with the right attitude and skill set. Knowledge of Mediterranean a bonus but again, not a deal breaker.

*Salary up to $90K+S+kitchen tips

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