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Form of work
SalaryBoubar café is local institution in Nedlands and has been operating since 2009.
We are a fast-paced little café that has a very loyal customer following, we have an amazing work culture where most staff have been with us for 5+ years. We have a zero-ego approach policy.
We are small family-owned business, but no family is involved in running the business.
We are not a part of a big hospitality group, we have no corporate structure, no head office to deal with, we have no need for a HR department. Profits do not go back to shareholders or investors they pay for the owner’s kids ballet classes, swimming lessons, gymnastics and piano lessons.
If you’re a talented chef but is tired of the corporate structure and work politics and feels like they are not listened to or not heard by the owners of the business because every request needs to be sent up the chain of command, then this role is for you.
You will we working closely with the owner to achieve the cafes goals and vision but will be left to do your thing on a day-to-day basis because the owner does not work in the café on a day-to-day basis. There are systems and a framework in place, so no one is micromanaged by the owner. There is plenty on admin support from the team.
This role is best-suited to a hands-on, business-minded go-getter looking to learn the ins and out of running a venue direct from the owner. You have done your apprenticeship in the kitchen, now it is time for you to be mentored to be a business owner. We are all here to serve others.
We keep things simple and fun!
Key Responsibilities:
- Working all areas in the kitchen, ensuring all food that leaves the kitchen meets the high standard expected.
- Maintain a clean, organised and safe work environment.
- Menu design, development, costing and management implementation with owner. Admin support provided.
- Stock control & ordering.
- Assist with maintaining health, food & safety procedures.
- Baking pastries and preparing sandwich cabinet food.
What this role offers:
- 5 days a week.
- Two consecutive days off.
- Favourable working hours (38 hours a week – 6am to 1:30pm).
- Finish work at 1:30pm, work life balance.
- No nights.
- Paid for all hours worked.
- Opportunity to work with great seasonal local produce, with a seasonally changing menu.
- Work in a structured environment with clear guidelines of what is expected.
- Encouragement for creative input.
- Free parking.
- A positive working environment.
If you are looking for change and significant personal growth and development than please send through your resume and let us know why this role is for you and why you are ready to change!
“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.” - Ernest Hemingway
Why we take a zero ego approach policy.
We look forward to hearing from you.
Boubar Team
