45- 50 hours a week

The award winning Port Lincoln Hotel is recognised as a leader in hospitality and tourism on the Eyre Peninsula are looking for a qualified chef on a full time salary.

This is a full time salaried role, working 5 days per week over a 7 day roster including weekends and public holidays.

Remuneration is negotiable for the right candidate

The resort style hotel offers 3 dining areas on the ground floor each with a different food service and style to cater for everyone.
Sarin’s Restaurant offers a fine dining experience utilizing local seafood and produce.

The hotel has built and maintained a reputation as a leader in corporate and private event management, providing exceptional function facilities and deluxe accommodation – all in the one venue. They host weddings, conferences, incentive events and corporate functions with menus and themes to tailor the perfect event

They are currently seeking a full time qualified Chef to join their award winning team and assist in the day to day operation of the kitchen.
You will have a proven track record in a similar environment and the ability to lead and inspire a team.
This is an excellent opportunity to join a progressive SA owned and operated company

The successful applicant will have:
 A minimum of 2 years experience as a qualified chef (apprenticeship completed with certificates)in a similar environment
 Passion and drive to support, develop and mentor the team
 Experience with a la carte and functions service, extensive knowledge of food and be able to work with a large team in a busy kitchen environment

To be successful in this role you will need to have a creative flair, be adventurous and versatile in your approach to cooking and have the ability to draw upon flavours of modern cuisine. This is a great opportunity to showcase your ability and talent within your chosen field and to further enhance your career as a true culinary professional.

You must be a fully Qualified Chef – copy of certificate to be provided to Hotel

Duties include:
To support the Head Chef & Sous Chef through a ‘Hands On’ approach to the food service within the kitchen
Maintain strong team morale and cooperate with the effective training of apprentices, trainees and dish-washing personnel
Work closely with the Sous Chef to achieve the highest quality service, presentation and delivery to patrons

For more information on this property please visit http://www.portlincolnhotel.com.au/

To apply, please send your current resume with 3 check-able referees,and a detailed cover letter describing why you are the best fit for this establishment to adrian@cheffingaround.com.au or please call Adrian on 0401 641 918 or 08 7221 2716 for more information.

Good luck!