The Venue

This beautiful restaurant sits on the water and boast drop-dead gorgeous views. It seats 100 people with a restaurant and function space. The cuisine here is fresh, modern with a Mediterranean twist.

Meanwhile, the owners are compassionate and fair people to work under. They are highly experienced in this industry, managing the floor and finance for the business.

  • 14.5 in Good Food Guide
  • Gorgeous property with water views
  • Play an instrumental role

The Role

The environment here is great with a good working relationship between BOH and FOH. You’ll join a medium sized team with 1 sous chef, 2 junior sous chefs, 5 Chefs de Partie, 4 cooks and KPs.

There’s usually 8-10 rostered in the kitchen during a busy shift. Everyone gets along well in the kitchen so there is no drama. The head chef doesn’t believe in screaming to get things done all the time. It is a fair workplace with training and personal development.

This is a hands-on cooking role with little admin work. Other duties include doing menus and specials, and working on new ideas to improve the restaurant with the chef.

You may be running a section or managing the pass when the team is small in the kitchen. As this venue is quieter during some months, your schedule varies, from 2-3 doubles and then 2-3 singles. Parking is available.  Lastly, the pay is up to $75K+super

Required Experience and Traits

  • Impressive cooking skills
  • Experience working in a similar venue
  • A good leader who can lead a mid-sized team
  • Full of creative ideas to help improve the business
  • Able to create menus and specials

Benefits and Culture

  • 14.5 in GFG
  • Chasing a hat next year
  • Medium team
  • Stunning property with water views
  • Seafood and Mediterranean specialty
  • Cooking role with little admin
  • Parking available
  • Up to $75K+super
  • 50-55 hours depending on season

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