- Opportunity to join a passionate, growing hospitality group as Executive Chef, with the venue set to open in early 2025.
- Stunning new venue with a well-equipped kitchen, offering casual dining and classic pub food.
- Prime central location, conveniently near public transport.
The Property
This newly renovated venue will be open for breakfast, lunch, and dinner seven days a week, attracting plenty of foot traffic and tourists in the area. Seating around 250pax with casual dining / classic pub food offered, it’s sure to be busy! With casual outdoor drinking areas to intimate booths and family dining inside, it will attract a wide variety of patrons.
The Role
This is an Executive Chef role that requires hands-on leadership to run this business and to build a young and tight knit kitchen team. It goes without saying that this is a highly hands-on role in the kitchen, with some administrative duties. It requires a keen eye for detail and strong leadership skills to manage the kitchen and efficiently run the pass during peak service times.
There will be all the support from the owners who are also very hands on, passionate about the industry and supportive of their staff development.
All the usual aspects of running a kitchen are part of the role, and it’s definitely hands-on. However, we’re really looking for someone who can bring enthusiasm and collaborate with the Venue Manager to help grow the business. We are really looking someone that can drive the business to create a buzz and pass on some of that enthusiasm.
What the client is looking for is:
- Great communication skills and a high level of organization
- Someone that is passionate and a good attitude towards work
- Has good eye and attention to detail
- Responsible and ambitious
- Strong communication skills on a team and management level
- Flexible and logistically minded
- Someone that is well presented and has a high standard of hygiene in the kitchen
- That has run a decent sized team of chefs before 12-15
In this role, the chef will be responsible for menu development and costing, managing financials (food and labor), training and mentoring the kitchen team, and ensuring kitchen hygiene standards are maintained.
The Hours
As a guide, the chefs will work 5 days on, 2 days off. The right candidate will be available to start towards mid to late Oct 2024 with planning and development. The venue looks to open early 2025. Working 45hrs per week on average but this will be self-managed.
Background
The ideal candidate will have experience in high-volume venues (serving 400-600 guests daily) and a background in quality, upmarket pub or casual dining. A strong understanding of menu creation and financial management is essential.
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