We're looking for a couple of weapons in the kitchen for a new pub in Newcastle, NSW.If you're keen to put your shoulder to the wheel + stretch some creative muscle, slip us a note._________We have a couple of roles available:Head chef – Is a leadership role. Take ownership of it per below and it's for you…If you just want to say it's for you, then look to management for excuses as to why you're not making bonus/ how to solve every little issue (we're in it together for the big issues), then it's not for you. Just apply for a smaller role.__________A smaller (growth) role:Sous/ Cooks – We still need you if you froth for what will be a dynamic/ fluid launch.Read: There will be some hard graft. Starting a new venue is fun, but there will be some grind and there will naturally be some things that break + frequent changes to the plan. You have to be aware of + up for that.There's less responsibility + an incentive scheme to match. Be honest about with yourself about what you want before applying._________RE: Head ChefMinimum of 3 years experience as a chef including: Minimum of years 2 in a Sous Chef role / 1 in a Head Chef role. Must obtain a Food Safety Certificate and Cert 3 & 4 commercial cookeryPerformance Bonus: Based on P+L + Customer feedback resultsCore Duties:Staff Management: Participate in recruitment + train, and supervise kitchen staff.Inventory Management: Monitor stock levels, order stock, budget control.Menu Development: Create and design seasonal menusFood Preparation: ObviouslyQuality Control: Meet specHealth and Safety Compliance: Implementation + auditDaily Operations Oversight: Execute + review kitchen team performance whether on shift or notTeamwork: The venue has its lanes. The kitchen is a core lane: expectation is that your responsibility will be as boss of this domain + an active leader in the overall strategy and success of the venue's overall goals.Curious leaders; Not temperamental finger pointers. If this is you, let us know.Cheers!