The Venue Busy, Modern and vibrant; this well loved neighbourhood gem is everything you want in a cafe and then some. Dishing up fresh, delicious, on trend meals 7 days a week, this place pumps- especially on the weekends- and has consistently bought in the crowds year on year, establishing itself as a firm local favourite in this leafy, affluent and refined Northern Sydney suburb. The Role Being the brains behind the kitchen, being hands on, maximising the day to day operations and growing the business alongside the owners. Mostly in house business and some takeaway, its a pumping venue. It's a modern, recently renovated kitchen that is well organised and has all the equipment a chef could need Manage a small team of 4-6 chefs total. Shifts are generally 6am to 3 / 4pm depending on the work load. What you will need Strong food knowledge and a genuine passion for the industry Excellent cooking skills and overall technical expertise Have worked at senior sous or head chef level in a highly reputable cafe with a la carte restaurant experience also A proven ability to rally a team around you, with clear communication skills and a contemporary management style. Be cool as a cucumber in a busy close knit kitchen environment Be down with cooking eggs the menu can be fun but eggs will always be a staple Have had exposures to the business side of running a kitchen, with an understanding of how to manage financials. The ability to lead from the front, in a 'hands on' manner and belief in teamwork, people, people's development and training. Full working rights for Australia. The Benefits/Rewards Besides the day time only roster, a competitive salary of up to $110KS with a rotating roster. Aprons and shirts provided.