Overview

  • 4 days on, 3 days off plus kitchen tips!
  • CBD location & close to public transport
  • 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 a modern and ambitious hospo group that is striving for the best and genuinely cares about company culture and their staff.

The Role

This is a Junior Sous role that requires hands-on leadership to help run this business with a young and tight knit kitchen team, requiring an eye for detail and passion to want to grow.

You will get all the support from the group exec chef who has amazing Michelin / Hatted background and who is also very hands on. Also, the same support will come from the business owners who are passionate about the industry and supportive of their staff development.

The Hours

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

Background

Coming from a Hatted background 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.

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