About us:

Looking for full time Jnr Sous Chef and Chef de Partie

Competitive hourly rate. Paid for every hour you work

$30 – $40 per hour

Levantine Hill is an award-winning family-owned winery and vineyard beautifully set in Coldstream, Yarra Valley, within short travelling distance of Melbourne's eastern suburbs and an hour from the CBD.

Celebrating fresh local produce in a refined Mediterranean context, we create unique experiences with a selection of modern Australian Mediterranean menus.

Levantine Hill Estate specialises in producing wine, events, onsite restaurant and cellar door, and soon to open 33 room hotel (currently under construction).

To support the company's expansion, Levantine Hill is looking for a Jnr Sous Chef and Chef de Partie.

We offer:

Competitive remuneration, get paid for every hour you work under the applicable industry Award

Space to learn and grow creatively

Work with high quality luxury produce and ingredients in an elite venue

Work-life balance

Weekend work and occasional evening work required

Rotating 7-day rosters, with 2 days off per week

Fun, professional and positive team working environment

Wine training

Staff discounts and staff meals

Ideal candidates to join our team:

Junior Sous Chef: Minimum 4 years fine dining experience, CDP: Minimum 2 years fine dining experience

Ability to deliver exemplary dishes to service guests, consistently

Passion, energy, and a desire to care for your section and duties

Excellent service and communication skills

Ability to work on a weekly changing roster, including weekends and some nights when required

Assisting with functions and events where required

Punctual and reliable with a can do attitude and keen to work in a team environment

Comfortable working in a busy establishment

Full driver's licence and own vehicle to be able to get to work. Residing near the Yarra Valley would be advantageous for commuting purposes

Can run and manage your own section

Full working rights in Australia required (must be able to provide evidence)

Certificate III in Commercial Cookery or equivalent international qualification required

Jnr Sous Chef Key Responsibilities:

Be aware of individual duties required for each shift and nominated section

Ensure smooth flow of service

Quality control ensuring dishes are created correctly, maintaining standards

Order and control of produce and stock levels

Positive support whilst leading the team

Ability to work independently and as part of the team

Chef de Partie Key Responsibilities:

Leading by example showing skills and attributes that align with the head chef's standards

Running a section autonomously according to health safety and organizational standards and procedures

Ensure prep is completed according to menu and dietary requirements

Ability to work independently and as part of the team

Please send through your resume and a brief cover letter outlining the position you're a good fit for, and your availability

Please note that only shortlisted applicants will be contacted for an interview.