Head Chef, to $110K+S, brand new kitchen, opening 2025, French / European menuThe PropertyA well-loved venue, getting a classy and chic, brand new fit-out that will offer classic dining in a modern setting. This venue is part of a modern and ambitious hospo group that genuinely cares about company culture and their staff. There will be multiple outlets within the venue, looking at a classic French Bistro, and cocktail lounge with smaller sharing options.The RoleThis is a Head Chef role that requires hands-on leadership to run this kitchen and to build a young and tight-knit kitchen team. It is very hands-on in the kitchen, requiring an eye for detail and strong leadership skills to oversee the kitchen and run the pass during busy services. There will be support from the group executive chef and the business owners who are passionate about the industry and supportive of staff development. We are looking for someone who can drive the business to create a buzz and pass on some of that enthusiasm.The HoursAs a guide, most chefs work 5 days on, 2 days off, and must be available to cover the busy shifts (Friday, Saturday & Sunday). The right candidate will be available to start around the beginning of 2025 with planning and development, and the venue looks to open in February/March 2025. Being an opening, the hours will be significant but generally will be around 45 hours once settled.BackgroundComing from a Hatted background is preferred but not necessary for the chef with the right attitude and skill set. Knowledge of French & Mediterranean cuisine is a must, along with experience in Classic French technique and high volume.*salary up to $110K+S+kitchen tipsYour application will include the following questions:Which of the following statements best describes your right to work in Australia?How many years' experience do you have as a Head Chef?Have you worked in a role that requires a sound understanding of OH&S/WHS?Do you have experience preparing work rosters?Do you have experience with menu planning & costing?What's your expected annual base salary?How much notice are you required to give your current employer?Do you have experience with French / European Cuisine or hatted restaurants?Are you available to start January 2025?What is the largest kitchen brigade you have been in charge of?
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