Working under the guidance of the Head Chef of Loulou Concepts, the Head Chef will be responsible for the delivery of the culinary offering within Loulou and the leadership of the kitchen brigade.  As part of the broader management team, you will assist with ensuring success by engaging the full team to meet KPI's, ensuring a high-level of guest satisfaction, managing costs effectively and driving a positive culture within the team. 


The Role

• Recruit, induct and train a highly-competent and passionate kitchen team as part of the restaurant opening. 
• Collaborate on the design and delivery of seasonal menus that both aligns with the narrative of the venue and attracts the right market and positive reviews. 
• Demonstrate and enforce excellence and consistency in product, service standards and presentation across the business.
• Enhance and deliver a high-performance culture across the kitchen and venue through aligned priorities and clear purpose.
• Review Financial Reporting of food Cost of Goods and Labour for weekly and monthly reports to ensure the information is correct.
• Assist with developing and maintaining the highest food safety standards for your venue.  
• Oversee and drive kitchen and BOH standards with efficiency and style.  
• Ensure a safe working environment to reduce the risk of injury and accidents.

  
The Perks 

• Be part of a hospitality group redefining hospitality in the Sydney dining scene 
• Work with our world-class culinary and operations teams with a product you can be truly proud of
• Discounts across all Etymon products and services 
• Development opportunities for high performers including group roles as part of our growth strategy