Head Chef Gemini Wine Bar

3 days ago

Melbourne VIC, Australia GEMINI Full time $90,000 - $120,000 per year

Gemini

Contribute to the creative vision of Coburg's first neighbourhood wine bar - Gemini.

  • Opportunity to craft your own menu and grow with us
  • Flexible rostering allowing for a mix of days and/or night shifts
  • Work with a small and passionate team to create incredible experiences for guests

Gemini produces high quality, yet un-fussy, seasonal dishes that pair wonderfully with wine (or coffee). From breakfast to supper, our menu is driven by the creativity and passion of our kitchen team. Our kitchen team is small, but highly engaged with creating memorable experiences for guests.

As an all day venue trading mornings until late (ish) we will be able to offer a variety of shifts.

Key Responsibilities

  • Plan and design menus that reflect seasonal and local ingredients that align with the venue concept.
  • Manage the kitchen team, including hiring, training, mentoring and rostering.
  • Ensure food preparation and presentation meets a high standards of quality and consistency.
  • Monitor and manage food costs, inventory levels, kitchen equipment maintenance and ingredient sourcing.
  • Ensure compliance with health and safety regulations, including food handling and sanitation practices.
  • Collaborate with front-of-house team to ensure a seamless dining experience.
  • Contribute to a program of community events, dinners and workshops.

Benefits

  • Competitive salary.
  • An opportunity to develop your own menus and shape the business as we grow.
  • A flexible roster to support work-life balance and appropriate rest.
  • Staff discount for in-house dining and take home pantry and bottle shop.
  • Work with great products in an energetic and community focused team.

You will have:

  • At least 3 years of experience as a Head Chef or Sous Chef in a similar environment.
  • Strong leadership and work ethic.
  • Excellent communication and organisational skills.
  • A willingness to continue your own leadership development.
  • Ability and passion for developing seasonal menus that are profitable.
  • Strong knowledge of contemporary cuisine and trends in the food industry.

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