About us:

Opening originally a decade ago, the business has built a strong following over the years in what was a small space and a make shift kitchen. After a short closure and renovations, we’re now focussing on a more elevated food offering as an all day eatery, along with a weekend dinner trade further into the 2025 calendar year.

We focus on a strong breakfast and lunch trade offering and Australian cafe classics along with European inspired dishes.

We pride ourselves in providing a healthy and supportive workplace with flexible working hours along with paid overtime.

We believe in building an honest relationship with our staff with utmost transparency. You will be joining a team of dedicated staff that support one another and work cohesively together.

The team:

The kitchen is a small team, comprising of 4-6 staff. This in mind, the role on offer is quite a hands on head chef position, you will be expected to be running multiple services along with the usual responsibilities involved in a head chef role.

Starting date:

Our current head chef would like the successful applicant to start ASAP .

Remuneration:

$75,000 - $85,000 plus super, depending on experience

What we’re looking for:

• 45 hour work week, weekends inclusive

• 2 years experience minimum as a Sous Chef or similar role

• Detailed and in depth knowledge of food and produce

• Strong communication and organisational skills

• Ability to prioritise and work well under pressure

• Have full Australian working rights

• Available to work nights and weekends

• Well presented and punctual

• Team player, invested in contributing and helping in building the team and business

• Self-motivated, professional, with a strong attention to detail

Responsibilities will include assisting Head Chef with the following.

• rostering and management of kitchens, adhering to relative budgets of the business

• Overseeing and directing the kitchen team to ensure efficient and effective meal preparation and service

• Developing and implementing creative and innovative menus that showcase your culinary expertise

• Maintaining strict adherence to health, safety and hygiene standards

• Managing food inventory, ordering and budgeting to control costs

• Training, mentoring and developing the kitchen staff to continually improve their skills

• Collaborating with the front-of-house team to ensure a seamless customer experience

• Fostering a positive and productive working environment in the kitchen