AddressOpen from lunch through to dinner, Soluna dining and bar is a high-volume venue that can tailor its purpose to meet the needs of its, whether a light dinner for 1 at the bar, or an event for 100 guests. The approachable food menu offers a great mix of Los Angeles-inspired snacks, seafood, and grill-style mains. The large dining space spans inside and out, with a separate lounge and bar area, making Soluna the perfect social hub that will provide a new style of dining to the North Sydney community.
Soluna is part of the new development, AURA by Aqualand, located on Walker Street near the new Victoria Cross Metro Station, an iconic new address and symbol of North Sydney’s sophisticated future, setting a new precedent for luxury harbourside living. Aura contains an artful mix of carefully curated venues including eateries and retail which are collectively designed to be a beacon for visitors and a playground for residents.
Destined to be Sydney’s newest inner-city neighbourhood, we are excited to be an important part of ensuring North Sydney becomes a great food destination.
The Opportunity
Working under the guidance of the Executive Chef of the precinct and the Head Chef, the Sous Chef will be responsible for the delivery of the culinary offering within Soluna and the day-to-day leadership of the kitchen brigade. As part of the broader management team, you will assist with ensuring success by engaging the full team to meet KPI's, ensuring a high-level of guest satisfaction, managing costs effectively, contributing to Health, Safety & Environment initiatives, and driving a positive culture within the team.
The Role
- Recruit, induct and train a highly competent and passionate kitchen team as part of the restaurant opening.
- Collaborate on the design and delivery of seasonal menus that both aligns with the narrative of the venue and attracts the right market and positive reviews.
- Demonstrate and enforce excellence and consistency in product, service standards and presentation across the business.
- Enhance and deliver a high-performance culture across the kitchen and venue through aligned priorities and clear purpose.
- Review Financial Reporting of food Cost of Goods and Labour for weekly and monthly reports to ensure the information is correct.
- Assist with developing and maintaining the highest food safety standards for your venue.
- Oversee and drive kitchen and BOH standards with efficiency and style.
- Ensure a safe working environment to reduce the risk of injury and accidents.
The Perks
- Be part of a hospitality group redefining hospitality in the North Sydney dining scene
- Work with our world-class culinary and operations teams with a product you can be truly proud of
- Discounts across all Etymon products and services
- Development opportunities for high performers including group roles as part of our growth strategy
The Company
The Etymon Projects vision is to create, curate and manage world class hospitality, lifestyle and leisure businesses within Australia and offshore.
We want to work with people who align with the Etymon values of Excellence, Innovation, Integrity and Passion and who want to be a part of a growing hospitality services business with people at its centre.
