Chefs and Cooks

Craig Shearer and his team have been prominent figures in the hospitality industry for almost two decades, owning and operating over 20 venues. Not limited by geography or venue style, the group has enjoyed great success in a number of locations under a variety of different business models. Their expertise has extended across small city pubs, large CBD venues, regional hotels, gaming and non-gaming, accommodation, nightclubs, and restaurants.

Venues include The Continental Sorrento (VIC), Terminus Hotel North Fitzroy (VIC), Pincho Disco (VIC), The Collective Palm Beach (QLD), The Grand View Hotel (QLD), Plough Inn (QLD), Osbourne Hotel (QLD), The Dock Mooloolaba (QLD), and The Watermark Townsville (QLD).

We strive to create an environment in which our people feel proud and inspired to deliver amazing experiences.

:

• Preparation of food to company standards
• Controlling a section within the kitchen during service.
• Kitchen set-up and pack-down.
• Ensuring kitchen cleanliness.
• Assisting the kitchen management team with other responsibilities as required

:

• 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 directions.
• An understanding of service skills and the ability to prioritize 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.

:

• Competitive remuneration.
• Full-time role.
• Extensive career progression opportunities
• Access to accredited training programs
• Mentorship and development from industry leaders
• Staff accommodation to assist with relocation for approved applicants.
• Extensive staff benefits and partnership program