• 1Search for courses by Study Area, Level and Location
  • 2We deliver you all the matched results
  • 3Choose one or more course providers to contact you
Industry

Distance from location (kms)

Exact 5 10 25 50 100

Posted since

All 2 Days 1 Week 2 Weeks 1 Month

Sort results by

Relevance Date

28

May

Sous Chef

Jobs on jobactive - Ringwood, NSW

Hospitality, Travel & Tourism
Source: uWorkin

JOB DESCRIPTION

The Firehouse is a Smokery + Bar in Ringwood

We've just lost one of our family (team) as they were promoted internally. While this is sad were happy for them.

While not all food is smoked, there is a strong element throughout our three menus. James the head chef has fine dining experience so you will need to be able to maintain a high level of consistency. Think handmade pasta, fresh seasonal seafood

Our produce is sourced locally and seasonally with a sustainable focus.

Bon Vivant Group has other venues in Port Melbourne + Mt Buller with plans for expansion in the near future. So room to grow

About The Role

We are a young team with huge growth potential. The venue is recently renovated and we have seen our covers double since lockdown.

The role is available now and full time. We're building a fantastic team of like minded chefs and hospitality professionals that enjoy a challenge, hard work and rewarding efforts. Your day to day will include prep, service and creative input into menu development, flavour combinations and cooking techniques

Benefits And Perks

We support a healthy work life balance, and offer opportunities to learn and grow within our company and group of companies. Work with like minded people to grow in an exciting area and beautiful pub with modern influence.

Great access, public transport and/or parking, flexible hours (full time, part time or casual), and good clean working conditions with good wages.

Skills And Experience

Experience is essential!!

Work, life, travel, dining and entertaining - All experience is important.

Please be keen to share knowledge and learn from your colleagues.

You'll need to embrace evolving menus, specials, local and seasonal produce, modern and classic techniques.

You need to be professional, tolerant, inclusive, open, honest and available.

;