Chef de Partie – Full Time at Manly
About This Job
Let the tide bring you in!
If you have gravitated to read on, this could be fate! But don’t wait for the stars to align…reach up and arrange them yourself and come and join Group Executive Chef – Mathew Fulford and the team at Tide on the Jetty kitchen. You can expect an emphasis on fresh, local, sustainable produce and a seasonal menu that showcases the best of these local ingredients across the breakfast, lunch dinner, and dessert menus.
Tide on the Jetty
Tide on the Jetty is a relaxed and immersive casual seaside restaurant perched on William Gunn Jetty. The wall-to-wall bi-fold windows invite the outside in! The sounds of the boats bobbing on the water, the salty breeze, and modern yet classic nautical blue and white décor bring to life an over-the-water dining experience like no other.
Tide on the Jetty was the first offering from The Consortium Queensland (The CQ). A family-owned company bringing bold, unapologetic, yet polished culinary experiences into the Bayside community with a focus on quality, excellence, and innovation.
The Team
When you join the Tide on the Jetty team that works on water, you are joining a team of dedicated, skillful, and local loving hospitality professionals. Head Chef Tom Robinson takes the lead in the kitchen while Restaurant Manager Andy Williams and his Front of House conjures the relaxed vibe.
Key Responsibilities
To ensure successful and responsible operations of the kitchen
To assist in producing a vibrant and creative menu within budget constraints
Assist in maintaining and delivering high standards of customer service, workplace behaviour, and team collaboration
Assist in maintaining and delivering food menus that align with the company’s marketing strategy and overall objectives
Ensure high-quality, fresh ingredients are used (from local suppliers wherever possible)
Assist in adjusting food menus throughout the year to take full advantage of seasonal ingredients
Assist in the successful financial management of the back of house by minimising costs through review of dishes, minimising wastage through effective stock control, and minimising equipment repair or replacement
Assist in ensuring the highest quality dishes are delivered to customers in a timely manner
Assist in the supervision of back of house staff
Maintain the highest standards of hygiene, cleanliness, and appearance
Assist in ensuring back of house operations comply with all BCC licensed food premises requirements regulations and ensure all staff under your supervision comply with these regulations
Qualifications, Skills, Experience
- Certificate III in Commercial Cookery (essential but not mandatory)
- 2+ years’ experience in a high paced venue
- Current knowledge of food safety procedures and compliance obligations
- A passion for the hospitality industry and your career within it
- Exceptional communication skills
- Exceptional time management skills
- A high level of food knowledge
- Exceptional problem-solving skills, and an ability and willingness to resolve issues with appropriate, creative solutions
- Have a passionate motivation to exceed customer expectations through creativity and fresh ideas
- High level of personal presentation and hygiene
- Sound level of proficiency with common computer operation systems and applications, as well as the willingness and adaptability to learn venue-specific software.
- A demonstrated sound level of knowledge in the financial management of a commercial kitchen
- The incumbent must be available to work in response to operational needs. This will require a flexible approach to working hours which may include working days, evenings, weekends and public holidays.
The closing date for applications is 10.4.2023. If you have any questions about this role please contact the Human Resources Manager via email at hr@thecq.com.au
To apply for this role please submit your current CV and a short cover letter (no more than 1 page)
