Overview

  • Chance to join a passionate, growing hospo group.
  • Work in a hatted venue with paid OT over 42 hours.
  • Stunning location on the water, amongst many other amazing restaurants.

The Venue

A modern and funky venue that offers some of the best Modern Japanese cuisine in town. They keep the locals coming back with their trendy bar, fully equipped kitchen and solid food offering.

An opportunity to work with amazing produce, learn new techniques and work at a hatted venue.

This venue is part of a growing hospitality group with so much room for growth within their many venues.

The Role

This is a Sous Chef role that requires hands-on leadership to run this business with a tight knit kitchen team. To reiterate, it’s a very “hands-on” and in the kitchen role.

Ideally, you’ll be someone from a quality and busy restaurant background who thrives on managing a small team and is totally service driven. This is also an opportunity for an experienced Junior Sous who is ready to step up to this exciting and challenging project.

We are looking for a person who is a natural leader, flexible, communicative, adaptable and positive.

All the usual bits of running a kitchen will be there and it’s, of course, hands-on but we really want someone who can get excited, work with and support the Head Chef. From running the kitchen on the Head Chefs days off, to helping them create new dishes and refine the existing menu.

Generally, the chefs work 42-45 hours weeks with paid overtime after 42 hours.

Background

We prefer someone from a Hatted background, but not necessary for the chef with the right attitude and skill set. Knowledge of Japanese cuisine is an advantage, but again not necessary if there is a passion to learn.

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