The Venue
This is a very stylish and up-to-date hospitality group in Sydney. It is located in the CBD, very close to public transport. This is a food-driven venue designed for corporates/locals with a few options in the one precinct from grab and go to premium casual dining. Perfect for corporate lunches or book out functions.
Beautiful fit-out, lots of natural light, a well-designed kitchen, this is a very thought out venue. Serving high-quality food with a strong beverage list.
Food style
The food is classic Southern European, keeping it simple and fresh, on the lighter side. Lots of fresh pasta, pizza’s, and classic crowd-pleasers!
No need to mess with the classics that work!
The current menu breakdown works well, and the returning customers love it, so the menu is constantly changing to keep the loyal customers coming back! The Chef will have a chance for true collaboration with the owner who is a positive and genuinely good person. While they have set some guidelines, they are very open to the Chef running specials and driving menu changes.
The Team
The owners are true Hospo people, smart, hardworking, and supportive. They are very passionate about the hospitality industry and their main focus is creating good quality food. You will be in charge of 1 small kitchen team of 4-6 chefs and the business is only open 5 days a week, Monday – Friday.
The Role
The client is looking for someone who:
• A team player, with a low ego and a good communicator
• Comes from a quality cooking background, Italian/European cookery experience is preferred
• Is very hands-on and loves to use in-season, good quality produce
• Knows how to mentor or train kitchen staff
• Leads by example and takes charge
• Works calm, structured and organized in a busy environment
• Is determined to prove and establish themselves as a serious chef
• Computer skills and an understanding of food/wage costing
The salary on offer is up to $100k + Super, averaging 45hrs per week, no weekends
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