Hiring We are hiring 2 senior chefs who would like to advance to Sous Chef and one apprentice.
About us Dear Chef,
We have a new restaurant coming, and for now we are doing a pop-up in the old Epocha space. It's called Taverna, a Greek soulfood concept. And it's really good.
Epocha had been in the Melbourne dining scene for 12 years, it was a great restaurant with an amazing team, now we are together doing another great restaurant concept.
TAVERNA If there were a way to describe this restaurant, it would be from the heart with food and cuddles. We do some things old school but the structure of the new school. We are a small team in the kitchen; we work four days, and usually, our days off are Monday to Wednesday. Dinner on Thursday and lunch and dinner on Friday - Sunday with early home times a plus. We have managed to remove the pretentious part of the job, and everyone's ego so far is intact. It's hard to do good food with precision, that's why we are looking for more passion to strengthen our team.
Our restaurant means the world to us; the guest experience is essential, but our relationship with our team is most important. Our kitchen team brigade is graceful and humble with seasonal creations from the best ingredients and farms.
Please speak to us if you have the know-how and want to join a beautiful team. We are looking for three positions as we enter a permanent site in January. So come on board now and be an OG.
Thank you for your time Chef.
Qualifications & experience Senior Chef role for over three years Management experience, people and communicationEuropean and Mediterranean cuisine staples, well-rounded, please Tasks & responsibilities Menu compilation and designEvent menu and wine matchingStocktake Food Notes Ordering, Prep & Service, Food costTraining and more training and OH & S Tidy kitchenBenefits Perfect Hours - Work, life balance, no lies Salary review after three monthsCoffees, love and respectBe part of a growing teamAwesome FOH