|Location||Sydney||Job Type||Full Time|
A great opportunity to join a venue that offers excellent cuisine and a great work culture for a boutique 50 cover venue. As Kitchen Manager you will be responsible for the kitchen, menu development and general operations.
This role would suit a Sous Chef who is looking for a creative position who is looking a run their own kitchen under the guidance of the Group Executive Chef.
You will be involved in menu development, food delivery and overall operations of the kitchen.
Hours of work are generally 40 hours per week (daytime hours) with days off being Friday & Saturday or Sunday Monday however flexibility is required to suit business demands
The company is a large national organisation with presence across the country.
The overall focus of the organisation is the quality of food and their teams.
Skills & Experience
Ideally we are looking for a Sous Chef or an experienced chef with a background that includes hotels and quality restaurants.
People that work for this company tend to stay for a long time due the culture of the venue.
Excellent working hours, very competitive salary and great working benefits.