Sous Chef

The Clareville is seeking a Sous chef.
We are newly opened under Chef/Owner Cooper Dickson.
We are a boutique fine dining restaurant on the northern beaches of Sydney.
We seat around 35 guests and run a smaller menu featuring local ingredients. If you're tired of working in production line kitchens with no creativity, this might be the job for you.
Cooper is keen on native produce and makes use of the local plant life.
Being a small kitchen of 2-3 chefs you will see all aspects of the kitchen and be involved in planning and executing new dishes.
Currently open:
-Wednesday to Saturday nights
-Friday to Sunday lunches
(guaranteed 2.5 days off)
We are closed every July for everyone's annual holidays. (We can make arrangements for work if this is too long a holiday)
We are looking for a chef that:
-Is passionate about food
-Keen to grow and work in exciting little kitchen
-Has 4+ years of CDP or 1+ years of sous experience
We offer:
-good work life balance
-Environment where you can both grow and have input into our food
-above award wages
-Calm working environment with good mentorship for the right person
At this stage WE CANNOT SPONSOR.
Our fantastic sous was here to help open the restaurant and is now moving on to travel. As our sous will be here for ongoing support until we find the right person, we aren't in a rush.
We are based in the upper northern beaches. There is little to no public transport. This job is only suitable for local applicants or those with transport.
To learn a bit more about is our website is theclareville.com.au or Instagram @theclareville