At a Glance
- Tasks: Lead kitchen operations, develop menus, and inspire your culinary team.
- Company: Bert's Bar & Brasserie, a stunning coastal dining destination.
- Benefits: Work in a beautiful setting with a focus on quality produce and teamwork.
- Other info: Opportunity for growth and creativity in a vibrant kitchen environment.
- Why this job: Join a prestigious venue and elevate your culinary career with exceptional ingredients.
- Qualifications: Experience as a Sous Chef in high-end restaurants and strong leadership skills.
The predicted salary is between 62100 - 75900 $ per year.
Welcome to Berts.
A light filled Bar & Brasserie overlooking Pittwater and the stunning grounds of The Newport.
Reminiscent of the grand hotel dining rooms of the 1930s, with the relaxed air of the northern beaches, this 2-hatted gem is a picture-perfect spot to enjoy a spoil-yourself lunch or dinner with their produce-driven menu.
The kitchen is a chef's dream with marble benchtops and two Basque grills which see premium beef and lobster fresh from the tank as staples.
Berts has become a Northern Beaches destination showcasing a mouth-watering coastal European menu...
Think Oyster bar, Dressed Crab, Crudo and Caviar.
The Role
- We’re looking for an exceptional
- Senior Sous Chef to join the team at
Berts Bar & Brasserie . This is an opportunity for an accomplished chef who loves working with outstanding produce and takes pride in leading and developing the people around them.
Working closely with the Head Chef, you’ll lead daily kitchen operations, contribute to menu development and drive consistency across preparation and service.
We’re also keen to hear from experienced kitchen leaders drawn to Berts, with scope for broader responsibility based on your strengths and experience.
Our ideal candidate will bring
- Proven experience as a Sous Chef or above in a high-end or hatted restaurant.
- A passion for seasonal produce, coastal European cooking and exceptional ingredients.
- Strong technical skills across premium seafood, shellfish, whole fish and quality meats.
- Experience cooking over charcoal and working with grills.
- A hands-on leadership style that inspires the team and develops the chefs around you.
- Confidence managing kitchen workflows, mise en place and service, staying calm and organised under pressure.
- Sound commercial judgement across rostering, stock management, food costs and waste control.
- An eye for detail and a commitment to exceptional food safety, presentation and consistency.
- #J-18808-Ljbffr
Sous Chef in Sydney employer: Merivale
At Merivale, we pride ourselves on being an exceptional employer that fosters a vibrant and supportive work culture in Narooma. With competitive salaries, extensive discounts across 90+ venues, and ample opportunities for career growth, we are dedicated to helping our employees thrive in the hospitality industry. Join us to build a rewarding future while working alongside passionate professionals who are committed to excellence.
