The Property This newly renovated venue will be open Breakfast, lunch and dinner 7 days a week, with plenty of foot traffic and tourist in the area. Seating around 250pax with casual dining / Classic pub food offered, its sure to be busy With casual outdoor drinking areas to intimate booths and family dining inside, it will attract a wide variety of patrons. The Role This is a Head chef role that requires hands-on leadership to run this business, and to build a young and tight knit kitchen team. Needless to say it's very hands-on in the kitchen with some admin duties, requiring an eye for detail and strong leadership skills to oversee the kitchen, and run the pass during busy services. The Head Chef needs to OK with Cooking Aussie Pub classics, Schnitzels, fish and chips, burgers etc There will be all the support from the owners who are also very hands on, passionate about the industry and supportive of their staff development. All the usual bits of running a kitchen will be there and its, of course, hands-on but we really want someone who can get excited and work with the Venue Manager to build the business. We are really looking someone that can drive the business to create a buzz and pass on some of that enthusiasm. What the client is looking for is: • Great communication skills and a high level of organization • Someone that is passionate and a good attitude towards work • Has good eye and attention to detail • Responsible and ambitious • Strong communication skills on a team and management level • Flexible and logistically minded • Someone that is well presented and has a high standard of hygiene in the kitchen • That has run a decent sized team of chefs before 12-15 With this role the chef is responsible for - menu development and costing, Financials (food and labour), training and mentoring a kitchen brigade, Kitchen hygiene The Hours As a guide the chefs will work 5days on, 2 days off. Roughly 45hrs per week on average but this will be self managed. Background Coming from high volume venues (400-600pax per day) and previous experience in quality, up market pub or casual dining. Strong understanding of menu creation and financials are a must.