This busy restaurant in Cremorne is stunning and is getting a lot of good press lately. This is currently the place to be in the area. It has a little bit of LA vibe with its cool fit out and the use of greens and whites. It feels very fresh and lively.
Both the press and the locals are giving it some positive attention. They serve a mix of clientele, but on a sunny weekend day particularly, you’ll see a lot of fashionable young women enjoying their lunch. It has a great vibe especially that you’ll be in the middle of its open kitchen layout.
The food style is fresh, light, seasonal… think about Three Blue Ducks, Chiswick and the like. You’ll enjoy simple and colourful dishes built around seasons. They have Josper Grill (1 out of 4 in Sydney) so expect it being featured in the menu.
The venue is closed on Mondays and Tuesdays so there are no calls to cover shifts on your days off.
- Located in Sydney’s lower north shore; parking available
- Offers work-life balance; early finish
- Positive owners and company culture
The owners are known to be good guys, generous and reasonable. They know how to look after their people. If you work hard, you’ll surely know how supportive these people are.
The “happy team” is made up of around 10, plus kitchen hands.
What You Will Need
You must either be a current Sous Chef or an experienced Junior Sous Chef or Senior CDP ready for the next step. You need to be creative and like their food style. It is usually pumping on a busy shift, so you have to turn it up a notch and ready to step on that “5th gear”.
The role is hands on whether you are on the busy grill section or pass. You should be ready to get your hands dirty. The kitchen is big and has plenty of storage so it works very well with the covers they are doing.
This is a newly created role and the ideal candidate must be someone:
- Who is a great cook and can handle a section and step it up during busy shifts
- Who is always on a roll and is a forward thinker
- Who is highly organized and can maintain high consistency in service and prep
- Who can create a calm and collaborative energy with their staff
Most importantly, we need the chef to have no ego. We are looking for someone who has an all-around good personality. It is a senior role but with a pretty flat structure, so prima donnas are not allowed.
How good is this gig? Pretty good!
If this sounds like you, please hit APPLY NOW.
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