Description:
We are a multi award-winning boutique resort!
The Sebel Yarrawonga is a luxury boutique hotel, located in Silverwoods the No.1 Golf & Lifestyle Resort on the Murray River near Lake Mulwala. The Sebel Yarrawonga is not just a hotel; it’s an experience. Clients come to indulge their senses and escape by the lake with a restaurant celebrating local regional wine and produce, open-air dining, spa and wellness centre, Black Bull 18-hole Championship golf course, an infinity-edge pool and bar with breathtaking views, and a relaxed vibe.
Why work with us?
• A competitive salary tailored to your experience and expertise.
• Accor discounts once you have passed your probation.
• We try new things. We are innovators not afraid to challenge what has been done previously.
• Investment in you. We want to support your development and will provide opportunities to help you connect with others to grow.
• Social activities and team events.
• And many more reasons we can discuss when we meet you!
About the position
This is a unique opportunity to lead the culinary charge at Stock and Barrel, inspiring excellence and creativity. Some of your key responsibilities will include:
• Oversee and lead the daily kitchen operations in Stock and Barrel, demonstrating responsibility and clear management of our kitchen.
• Develop and implement the restaurant’s culinary vision.
• Assist the Executive Chef in menu planning, food costing, and developing creative, seasonal offerings that elevate the guest experience.
• Mentoring, developing and training our apprentice, demi chefs, and chefs de partie, fostering a culture of excellence and continuous improvement.
• Ensure seamless collaboration with the front-of-house team to create a cohesive guest experience.
• Take ownership of recruitment and growth development for all kitchen staff ensuring a skilled and motivated team.
About you
• A relevant qualification.
• Proven experience as a Head Chef or Sous Chef in a fast-paced, high-quality kitchen.
• An exceptional grasp of various cooking techniques and culinary styles.
• Strong leadership and organisational skills with the ability to inspire and motivate a team.
• Excellent time management and attention to detail.
• Knowledge of food safety standards and kitchen best practices.
• An out-of-the-box thinker, passionate about creating a meaningful dining experience.
• Ability to manage budgets, control costs, and achieve financial targets.