Address
Form of work
SalaryThe Opportunity
We're recruiting CHEFS OF ALL LEVELS from SOUS to COMMIS that have serious passion, grit, and desire to work on something that’s exciting AF.
Ballyhoo is a new, unconventional restaurant concept designed to make some noise in Canberra’s Parliamentary Triangle. You’ll be part of the opening team, working alongside our Group Exec Chef Shaun Quade to bring this ambitious, high-profile project to life.
Menus will be based on the best seasonal produce that the region has to offer, with a heavy focus on innovative cooking techniques, fermentation and fire. The kitchen has been designed from the ground up and is state-of-the-art.
The vibe is fun dining, not fine dining. We’ve done the Hat thing, and we’re over the pretension and white tablecloths. Ballyhoo is about excellent food, high quality wine, and being a little boisterous.
You are…
- open-minded with a can-do attitude;
- always looking for ways to solve problems, or do things better; and,
- wanting to take your hospitality career to the next level.
The reward
You’ll be supported by a team of industry pros who bring with them decades of experience and are committed to reshaping the culture of hospitality for the better.
We grew up in the 'old school kitchen hierarchy', with its ridiculous working hours and problematic culture. It’s an outdated model, and we have no place for it. That's why at Ballyhoo you’ll work with actual humans who understand the importance of a work-life balance. We'll provide ongoing opportunities for you to grow and develop your career in hospitality.
Oh, and the money’s good too.
www.ballyhoo.au
The company
Ballyhoo is part of a progressive hospitality group based in Canberra. With the acquisition of an iconic building located in the heart of the city’s Parliamentary Triangle, the group will be opening multiple new hospitality concepts throughout 2024 including two day-to-night bar and dining experiences and a catering arm. Our management team comprises seasoned entrepreneurs, investors, marketing experts, hospitality professionals and a hatted chef leading the culinary team
