About the opportunity

Our client's stand-alone venue operates Monday to Sunday, from morning through to evening.

The Private Club attracts a mix of high-net-worth clientele and locals, offering multiple food and beverage options for those seeking a relaxed breakfast or lunch, as well as event spaces that cater to small conferences and special occasions.

Working closely with the Executive Chef, you will understand that quality dishes can be delivered in various ways - some menus within the business are uncomplicated yet executed to high standards, while others allow for creative license to push boundaries.

You will manage a section, help management lead service, and assist the central kitchen operation in anyway possible for restaurant and event purposes.

Benefits

• Opportunity to work either morning or afternoon shifts - candidates must have open availability Monday to Sunday to work a rotating roster
• $75,000-80,000 + superannuation + company perks
• You will join a strong team of Chefs and will be part of a kitchen team of 10+
• Head of Operations and Executive Chef will provide you with all the tools required to deliver excellence in your section
• A balance between casual to high end food offering under one roof

The candidate

• Previous Chef de Partie or Junior Sous Chef experience is essential, preferably within hotels and/or premium restaurants
• Strong in food preparation and ability to manage a section
• Banquets/events experience is desirable
• Ability to switch from casual to premium food offerings - one day you could be cooking from a breakfast menu, the next could be plating up a fine dining level experience
• Strong communication and interpersonal skills

How to Apply

Attach a resume and Click APPLY