Kickon Group is developing a dynamic portfolio of market-leading hospitality assets across multiple business models in geographically diverse locations. With venues such as The Continental Sorrento (Regional VIC), Terminus Hotel (Melbourne, VIC), Doutta Galla (VIC), Pincho Disco (VIC), Osbourne Hotel (Brisbane, QLD), Grand View Hotel (QLD), The Collective Palm Beach (QLD), Dock & Wharf Mooloolaba (QLD) and Watermark Townsville & Beach Hotel (North QLD), to name a few. We are people focused, data driven, and our venues are alive with the energy and ambience that creates incredible memories. Anything from apprentices looking for experience, right up to Sous Chefs who love to lead a team and are up for the next challenge.
Responsibilities include:
- Preparation of food to company standards.
- Controlling a section within the kitchen during service.
- Kitchen set-up and pack-down.
- Ensuring kitchen cleanliness.
- Assisting kitchen management team with other responsibilities as required.
Skills and Experience:
- Previous experience in a busy pub style kitchen.
- Great communication skills.
- Ability to work well within a team.
- Food safety certificates.
- Certificate III or IV in commercial cookery.
- Focused and able to follow direction.
- An understanding of service skills and the ability to prioritise our people.
- Adaptable and keen to learn.
- Capable of building effective relationships with staff.
- Prior experience in a hospitality environment is an advantage.
- Genuine interest in recruitment, training, and development.
- Exceptional communication and presentation.
If you're a chef who holds yourself to a high standard and wants a role where that standard is matched by the venue and the group behind it, we'd like to hear from you.
Apply now for an immediate start.
Job Types: Full-time, Permanent
Pay: $29.88 – $52.29 per hour
Benefits:
- Employee discount
- Employee mentoring program
- Maternity leave
- Parental leave
- Professional development assistance
Work Location: In person
