- Chef de Partie Role Available: Venue is close to public transport in Sydney’s Northern Suburbs.
- State-of-the-Art Kitchen: Brand new kitchen fit-out with a focus on woodfire cooking.
- Work-Life Balance: Venue operates 5 shifts a week, nights only, with Sundays and Mondays off.
The Property
This newly opened restaurant is a place you’ll take pride in working at, providing you with an ideal platform to showcase your creativity through specials and menu contributions.
This restaurant has everything: stylish new fit-out, a stunning new kitchen, close to public transport, generous and passionate bosses and talented Head Chef.
This is a smart casual venue where locals can enjoy cocktails, bar snacks, share plates and more substantial menu items with a solid wine list! The menu features Italian and Mediterranean influences, with an emphasis on share plates and woodfire oven dishes.
The Role
The Head Chef is looking for someone coming from a technical background moving up the ranks as a CDP wanting a change of scenery. Helping to run a small team of 3-5 chefs and KP’s. It’ll be 5 nights only, closed Sundays & Mondays. Potential to open lunches in the summer.
What the client is looking for:
- Hatted experience in a mid to senior role (CDP)
- Someone who has a drive for excellence and wants to push the boundaries with cooking from local produce
- Good mentor and guidance with their team
- Experience with Italian cooking and fresh pasta essential
You’ll be responsible for managing the daily operations of the pasta section, reporting to the head chef each day. The ideal candidate will be a natural leader, capable of inspiring and motivating the team, while also being someone who genuinely enjoys their work, brings positivity to the workplace, and is passionate about great food.
Ideally, you should have experience in a high-quality service environment, where professionalism is key, and the staff are knowledgeable and passionate about the brand.
In addition to overseeing a section daily, your other responsibilities will include (but are not limited to):
- Hands-on with prep, service and running dockets
- Potential for menu input and contributing with specials
- Managing stock levels and assisting the Head Chef and Sous Chef with ordering
On Offer
A highly competitive salary of up to $75K+S+tips (tips averaging around $100-150 per week), 5-day roster, Sundays & Mondays off. The venue operates nights only. Uniforms (shirts and aprons), are provided.
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