The Muragh Operations team is currently on the hunt for a Sous Chef to join our team. You will assist the Head Chef in all matters involving the kitchen, stock control, cleanliness, wages, training, menu creation etc. You will work closely with the Venue Manager to ensure the venue is running at the highest standard of service and efficiency whilst maintaining an excellent reputation.

The Jetty is a stunning riverside modern Australian restaurant, 7 day trading operation. 11:30am - late Monday to Thursday and 7am - late on Friday to Sunday with a breakfast service added. Two sous chefs in the kitchen, one taking the mantle of breakfast as their own to run & manage. Our kitchen team currently consists of about 10 chefs and one apprentice, with plans to add a second apprentice in the coming months. Some of our chefs work a 4 day roster for better work/life balance and all hours over 45 are paid as overtime aswell as extra days pay on all public holidays. 

Recently awarded Best Breakfast in Southbank, The Jetty has grown from strength to strength post-covid and is the direction we wish to continue in. A heavy focus on set menu functions, particularly towards Christmas - we are a very popular Christmas party venue. Repeat sell out events every for Melbourne Cup, Riverfire, Mothers Day, Christmas Eve, New Years Eve. Also external food festivals, we take part in the Regional Flavours festival each year and do so very successfully. 

About you:

- Qualified with an appropriate level of experience
- Able to work well under pressure
- Willing to work with other chefs as part of a team environment
- A genuine passion for cooking and pride in your work
- Appreciate quality and pay close attention to detail
- You must be a positive force within the kitchen and great influence on the team

About your work:

- Previous experience as a CDP or Sous Chef

- Sound understanding of ordering, suppliers, rosters and cost control

- Anything you don't know, you are happy to learn