About the Role:
Join a well-established Melbourne hospitality group in a rare Kitchen Manager opportunity offering predominantly daytime hours, Fridays and Saturdays off, and the chance to step away from high-pressure service into a more operationally focused leadership role.
This role will not encompass a large creative element in terms of menu design and development, however you will have a lot of autonomy in terms of your day to day work life, a more relaxed working environment and a supportive team behind you.
This role would suit someone at a Sous Chef level that is looking for a change of pace.
What we’re looking for:
- Previous experience in a Kitchen Manager, Sous Chef or Production-based role, with a trade qualification required.
- Strong understanding of goods receiving, inventory management and FIFO stock rotation practices.
- Ability to lead a small team whilst managing your own workload
- Oversee Back of house operations and follow all compliance requirements
- Ability to maintain high standards of cleanliness, food safety and workplace hygiene
- Must be able to coordinate and communicate effectively with the central production kitchen.
What's on offer:
- A salary of $80,000 + Super
- The roster is predominantly fixed, however some flexibility will be required to support business needs from time to time.
- Genuine work-life balance with mostly day time hours and Fridays and Saturdays off
- Opportunity to step away from high-pressure service environments
- Exposure to operational and commercial aspects of hospitality management
- Work with an established and highly respected Melbourne hospitality brand
If you're ready switch things up and want to join a well-established hospitality business, we'd love to hear from you. Apply now with your resume.