This beachside restaurant has a prime spot in an iconic Gold Coast setting. Part of a new build, the space is beautifully designed with minimalist, clean, and light furnishings. Kitchen is just as well stocked, with all new equipment and lots of fridge space. The owner comes from a strong family background in hospitality and has experience running successful businesses, both financially and culturally. Many of the staff have moved over from his previous restaurant. Everyone is respected and looked after and there is a proper work/life balane, with the staff working no more than 40 hours each week, while having flexibility with the roster. The Role This is a good size team and fairly large operation so the role requires someone used to keeping a calm and level headed when the pressure is on. Producing good quality casual European food for the restaurant. You will be working day-to-day with your team in the kitchen, running a section, training, managing services etc. Plus all the usual duties and responsibilities will apply including: Full cost, financial responsibility. Writing of menus and specials Hands-on running of the kitchen Training & mentoring of staff Working collaboratively with management & owner Creating a positive working environment This kitchen is a 7 day operation Breakfast, lunch & dinner. What you will need It's a hands-on role, working with the team in the kitchen and running the pass. Basically, you'll be in there with the guys getting your hands dirty. It's a good size kitchen and plenty of storage so it works well for the food and covers they are doing. The ideal candidate: Someone who is a great cook and can also handle a busy service when under the pump A chef who is always on the ball and a forward thinker. Highly organised and can maintain a high consistency in service and prep. Can create a calm and collaborative energy with their staff An effective manager of costs, keeping everything within budget. A motivational leader and mentor for the team. Rewards Salary offered would be up to $100KSuper, depending on skills and experience. Also a monthly bonus paid out, based on achieving business targets around sales and costs. Expected hours are around 40, with the chance to get most Sunday’s off if needed. This is a great opportunity for a current Sous Chef to develop your skills as a Head Chef under a caring owner. Or as an existing Head Chef to help grow this new business with a respectful owner, while having a proper work/life balance.