Overview

  • Great owner who embraces the chance to teach and mentor
  • Work-life balance. Closed Sunday nights, Mondays and Tuesdays
  • Two weeks off at Christmas and no work on public holidays

The Venue

This is a local favourite with an incredibly loyal following. They are devoted to fresh produce, house-made ingredients and a relaxed atmosphere. Breakfast, lunch, and dinner are on offer, with a change in the menu for dinner. It is a restaurant that focuses on increasing guests’ experiences by limiting the amount of covers done, so that food and service quality is at its best, rather than pushing the number of covers.

A beautiful dining room greets you with an open kitchen, where guests can sit and watch the magic happen. Also, they have a cute outdoor dining with a kitchen garden and a private dining room for functions of up to 45 people. A second kitchen is used for the catering side of the business, which is growing and very busy.

The hands-on Chef and owner has worked as executive chef in some of the best places in Sydney, opening this venue four years ago, constantly pushing the boundaries, adapting and growing, in turn becoming the most popular and delicious place to eat in the area.

The Role

This is a role for a strong and passionate supervisor or an established assistant manager who wants to take the next step of their career and establish themselves, learning from the owners. This is a role that will give you the experience to take the next steps into Operations and Business Management.

The Chef / Owner is very hands on and creative so you will be expected to work alongside of him and help execute his ideas whilst also adding to the mix.

You will lead, train and work alongside a small and passionate team. It is a service driven role, so you will be expected to get in there with the rest of the team and be quite hands on, with some light admin including rosters and cashing, as well as training staff.

Requirements

You must have the ability to run a very busy and fast paced restaurant, being prepared to step in when required is a must. Ideally, you’ll have a cool temperament while maintaining happy staff and customers.

As for personality, we are looking for someone who is warm, engaging, and welcoming. Someone that can make all guests feel comfortable and want to come back again and again.

This a very open role for anyone who has the right attitude and enthusiasm to be a success. You will naturally come from a background of supervisor or restaurant management, looking for a job that offers a work-life balance. Having a presence on the floor is where you find yourself most drawn to. With a positive energy and stacks of confidence, you will lead the floor team by example.

The Perks

Two weeks off over Christmas, no work during public holidays. Work-life balance with Sunday nights, Mondays and Tuesdays closed.

On offer is up to $75K+Super+ over $300 in tips a week.

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