Job Details

Head Chef - Exciting new venue in Lane Cove. • Flexible Hours. • Lead a small team. • Great remuneration and achievable bonus structure. • Opportunity to collaborate on a new venture. Little Red Robin Restaurant & Wine Bar is a brand-new venture set to hatch in Lane Cove in early November. Little Red Robin will offer an edgy, moody ambience, with a welcoming and intriguing dining experience. Taking inspiration from the traditions and culinary riches of the Mediterranean, this modest restaurant & wine bar aims to treat patrons by re-imagining classic recipes in a contemporary aspect. We are looking for an enthusiastic, talented and up and coming Head Chef or Sous chef ready to step up. If you have a back ground in high end dining, are of an inventive nature, have an appreciation for traditional foods of various cultures and is stimulated by different styles of cooking, local produce and up to date food trends; this is your opportunity to get creative. The Role: Working side by side with the owner; the successful candidate will have the opportunity to assemble a brand new team of likeminded professionals to achieve the businesses ambitions. The role requires management of the day to day kitchen operations plus the design and implementation of new menu offerings regularly. As the Head Chef of this establishment, you will be accountable for delivering great, consistent food from locally sourced seasonal produce while maintaining a strong focus on variable cost control. You will be responsible for hiring, training and developing a small team to ensure their ability matches your expectations. Ensuring food safety, managing invoices and all general kitchen related tasks are co-ordinated professionally. Required Skills & Attributes. Passionate, innovative with a positive attitude. Minimum of two years’ experience in high end dining in the role of Head Chef or Sous Chef is vital for this role. A strong work ethic and someone who takes pride in the consistency and presentation of the food produced. Excellent communication, organisational and time management skills. Strong knowledge of costing food and invoice management to control COGS across all products and dishes. Must have successfully completed Certificate 3 in Hospitality (Commercial Cookery) or equal qualifications. Experience working with different styles of cooking & and up to date with food trends. Be willing to collaborate with all team members for the development of menus, wine lists and drinks. Open minded and welcoming of ideas. Must have Food Safety Certificate & RSA would be highly regarded Offer: An attractive annual base salary + Super as well as an achievable bonus structure. Sunday & Mondays off. Opportunity to contribute to the launch of a new venue and partake in the creation of an enthusiastic, driven and healthy working culture. **Full Australian working rights. **This role does not offer sponsorship and is not suitable for Working Holiday Visas. How to apply for this role. To be considered for this position, Apply with a cover letter and resume with a minimum of 3 references available from differing past venues, if applicable, to the link below. hello@littleredrobin.net.au Please note that applications that meet the criteria set out in this add will be acknowledged.