- Opportunity to develop skills as a Head Chef and grow in the role
- Great work-life balance, around 40 hours each week and possible Sundays off
- Respectful owner, who has a strong family background in hospitality
This beachside restaurant enjoys a prime location in an iconic Gold Coast setting. As part of a new development, the space features beautifully minimalist, light-filled interiors.
The kitchen is equally well-equipped, with brand-new appliances and ample refrigeration.
The owner, with a solid family background in hospitality, brings a track record of successful, culture-focused business management. Many staff members have transitioned from the owner’s previous restaurant, creating a familiar and supportive team environment.
Everyone is treated with respect, ensuring a true work-life balance: flexible schedules and a maximum of 40 working hours per week.
The Role
This is a good size team and fairly large operation so the role requires someone used to keeping a calm and level headed when the pressure is on. Producing good quality casual European food for the restaurant.
You’ll work closely with your kitchen team daily, overseeing a section, training staff, managing services, and handling all standard duties and responsibilities, including:
- Full cost, financial responsibility
- Writing of menus and specials
- Hands-on running of the kitchen
- Training & mentoring of staff
- Working collaboratively with management & owner
- Creating a positive working environment
This kitchen is a 7-day operation, serving breakfast, lunch & dinner.
What You Will Need
This is a hands-on role, working alongside the team in the kitchen and running the pass. You’ll be right there with the crew, fully involved in the action. The kitchen is spacious with ample storage, making it ideal for the menu and volume of covers.
The ideal candidate:
- Someone who is a great cook and can also handle a busy service when under the pump.
- A chef who is always on the ball and a forward thinker.
- Highly organised and can maintain a high consistency in service and prep.
- Can create a calm and collaborative energy with their staff
- An effective manager of costs, keeping everything within budget
- A motivational leader and mentor for the team
Rewards
Salary offered would be up to $105K+Super, depending on skills and experience. A monthly bonus paid out as well, based on achieving business targets around sales and costs.
Expected hours are around 40, with the chance to get most Sundays off if needed.
This is an excellent opportunity for a Sous Chef to step up as Head Chef under a supportive owner, or for a current Head Chef to help grow this new business with a respectful leader—all while enjoying a true work-life balance.
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