We are seeking experienced Chef(s) on behalf of our client, Third Wave Cafe at Albert Park VIC
Are you passionate about creating exceptional culinary experiences? Do you have a flair for Slow Smoking and Dry Ageing Meat? If so, we have the perfect opportunity for you!
About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.
Job Title: Full-Time Chef
Position Overview:
We are currently seeking a skilled and experienced Chef to join our talented culinary team. As a Full-Time Chef, you will play a crucial role in curating our unique menu and delivering unforgettable dining experiences. The ideal candidate will have a minimum of 2 years of culinary experience, with a genuine passion for Slow Smoking and Dry Ageing Meat. This is an immediate start position, and we look forward to welcoming you into our creative kitchen.
Key Responsibilities:
Prepare and cook a diverse range of dishes, with a specific focus on Slow Smoking and Dry Ageing Meat.
Collaborate with the culinary team to develop new menu items and specials, ensuring innovation and creativity.
Maintain high standards of food quality, taste, and presentation, adhering to our restaurant's standards.
Ensure compliance with food safety and hygiene regulations at all times.
Manage kitchen inventory and stock levels, placing orders as required to maintain smooth operations.
Train and mentor junior kitchen staff to enhance their culinary skills and uphold our quality standards.
Requirements:
Minimum of 2 years of experience as a qualified Chef.
Expertise in Slow Smoking and Dry Ageing Meat is essential.
Proficient in a variety of cooking techniques and cuisines.
Strong attention to detail, with a commitment to delivering top-notch dishes.
Excellent organizational skills, ability to multitask, and work under pressure.
A team player with good communication skills to foster a positive kitchen environment.
Remuneration:
The position offers a competitive salary ranging from $70,000 to $80,000 per annum for a Full-Time, 38-hour workweek, with reasonable overtime as expected. Remuneration is commensurate with experience and expertise.
How to Apply:
Please send your updated resume, along with a brief cover letter outlining your relevant experience and interest in joining Third Wave Cafe
Join us in crafting exceptional culinary experiences that keep our patrons coming back for more. Apply now and embark on a rewarding culinary journey with Third Wave Cafe!
Follow us on Facebook: www.facebook.com/thirdwavecafe
Visit our website: www.thirdwavecafe.com.au
Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.
Are you passionate about creating exceptional culinary experiences? Do you have a flair for Slow Smoking and Dry Ageing Meat? If so, we have the perfect opportunity for you!
About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.
Job Title: Full-Time Chef
Position Overview:
We are currently seeking a skilled and experienced Chef to join our talented culinary team. As a Full-Time Chef, you will play a crucial role in curating our unique menu and delivering unforgettable dining experiences. The ideal candidate will have a minimum of 2 years of culinary experience, with a genuine passion for Slow Smoking and Dry Ageing Meat. This is an immediate start position, and we look forward to welcoming you into our creative kitchen.
Key Responsibilities:
Prepare and cook a diverse range of dishes, with a specific focus on Slow Smoking and Dry Ageing Meat.
Collaborate with the culinary team to develop new menu items and specials, ensuring innovation and creativity.
Maintain high standards of food quality, taste, and presentation, adhering to our restaurant's standards.
Ensure compliance with food safety and hygiene regulations at all times.
Manage kitchen inventory and stock levels, placing orders as required to maintain smooth operations.
Train and mentor junior kitchen staff to enhance their culinary skills and uphold our quality standards.
Requirements:
Minimum of 2 years of experience as a qualified Chef.
Expertise in Slow Smoking and Dry Ageing Meat is essential.
Proficient in a variety of cooking techniques and cuisines.
Strong attention to detail, with a commitment to delivering top-notch dishes.
Excellent organizational skills, ability to multitask, and work under pressure.
A team player with good communication skills to foster a positive kitchen environment.
Remuneration:
The position offers a competitive salary ranging from $70,000 to $80,000 per annum for a Full-Time, 38-hour workweek, with reasonable overtime as expected. Remuneration is commensurate with experience and expertise.
How to Apply:
Please send your updated resume, along with a brief cover letter outlining your relevant experience and interest in joining Third Wave Cafe
Join us in crafting exceptional culinary experiences that keep our patrons coming back for more. Apply now and embark on a rewarding culinary journey with Third Wave Cafe!
Follow us on Facebook: www.facebook.com/thirdwavecafe
Visit our website: www.thirdwavecafe.com.au
Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.
