We are looking for a full time Chef de Partie to join our award winning team at Monopole.  

The kitchen team – led by Brent Savage - SMH Good Food Guide Chef of the Year 2015, requires strong Chefs at various levels of experience, who are passionate, knowledgeable and ambitious. Our kitchen teams are supportive and close knit and our chefs are passionate about the food industry and dedicated to their jobs. You will work across a seven day roster, primarily with dinner service and some lunch services across the Group.  

• Competitive pay and 50% discount across all Bentley Group Restaurants
• Career development opportunities in an expanding group
• Great tips
• The opportunity to learn from one of the best chefs in country, Brent Savage
• Employee referral program
• Sponsorship for eligible candidates
• Access to the best suppliers and produce in the country
• Active mentoring in an inclusive and supportive environment

About Us

The Bentley Group came to life in March 2006 when chef Brent Savage and sommelier Nick Hildebrandt opened Bentley Restaurant + Bar in Surry Hills. Bentley was a new kind of restaurant for Sydney, with food that could challenge and inspire, but in a relaxed atmosphere and with an eclectic selection of wines not offered anywhere else. In 2013 Bentley Restaurant and Bar moved to a bigger, grander space at the Radisson Blu Hotel in Sydney’s CBD. The Bentley Group established its second venue, Monopole, in Potts Point in December 2012. Yellow was the group’s third venue, launched in August 2013 and offers vegetarian and vegan dining in the heart of Potts Point. The Group’s fourth venue, Cirrus, was established on the waterfront at Barangaroo in September 2016, specialising in contemporary, sustainably-caught seafood dishes and like the other venues has an extensive and eclectic wine list. In 2020, Savage and Hildebrandt re-launched Monopole in the CBD and in December they opened Ria Pizza + Wine in Potts Point.   
 

About You 

If this is the right role for you, it is essential that you have previous work experience in a kitchen environment, ideally a fast paced, high pressure restaurant. You must be able to display strong technical skills while at the same time communicating effectively with all stakeholders. You will also display the following attributes: 

Creativity and a strong understanding of local, seasonal produce; 

A professional demeanour; 

Self-motivation and an ability to use your own initiative; 

Hard work, diligence and accountability; 

Genuine flexibility and resilience;