ELEVEN BARRACK

Chef (All Levels)

About Us:

The Bentley Restaurant Group, owned by Brent Savage and Nick Hilderbrandt, boasts a diverse portfolio of five venues, from the sleek and sophisticated Bentley Restaurant and Bar to the bold, Asian-inspired restaurant King Clarence.

Our collection of restaurants caters to a wide range of tastes and preferences. Whether you're savouring classic French cuisine at Monopole, enjoying Australian Brasserie with a twist at Brasserie 1930 or an Asian inspired King Clarence. Each location is a testament to our commitment to delivering exceptional dining experiences that are as diverse as they are memorable, and we invite our guests to explore each unique establishment within our Restaurant Group.

In addition to this, Eleven Barrack will be the latest restaurant by the Bentley Group. The seafood and steak grill will open in the heritage building at 11 Barrack St, in the heart of Sydney’s CBD. The space will consist of 100 seats in the main dining room, 40 in the bar, 50 on Barrack St and the building's veranda, and an 18-seat private dining room.

The menu showcases dishes highlighting bold, elegant flavours paired with an extensive wine list, cold beers on tap and classic cocktails. Opening dishes include David Blackmore beef tartare with roasted bone marrow; lobster & leek terrine with chives and Champagne butter; squid ink rice with inka grilled calamari and pepperonata; and a selection of over six cuts of beef cooked over the purpose-built grill.

Eleven Barrack will be open for lunch Monday to Friday and dinner Monday to Sunday.

Job Description:

As a Chef at The Bentley Restaurant Group, you will play a pivotal role in maintaining the exceptional reputation of our restaurants.

We are looking for a full-time Chef de Partie and Demi Chef to join The Bentley Group at ELEVEN BARRACK.

Chef de Partie

Demi Chef

Key duties and responsibilities:

Preparing, cooking, and presenting high-quality dishes within your designated section

Demonstrating expertise in adhering to NSW regulations related to health, safety, and compliance, including a strong understanding of HACCP management.

Assisting in the supervision of food hygiene practices

Offering guidance and support to Demi Chefs, Commis Chefs, and Kitchen Porters (KPs)

Vigilantly monitoring portion control and waste reduction

Maintaining kitchen and food safety standards, overseeing their upkeep

About You:

If this is the right role for you, ideally you have previous experience in a similar hatted restaurant.

You must be able to display strong technical skills while at the same time communicating effectively with all stakeholders.

You will also display the following attributes:

Creativity and a strong understanding of local, seasonal produce

A professional demeanour

Self-motivation and an ability to use your own initiative.

Hard work, diligence and accountability

Genuine flexibility and resilience

About the Process

Please email your resume to [email protected] along with a cover letter telling us a bit about yourself, your availability, salary expectations and which of our restaurants you would love to work at.