We are looking for an up-and-coming Junior Sous Chef who has a passion for researching and producing bespoke dietary meals on a large scale. The role will involve a researching component, development of dietary meals to match the meals being served for the weeks event and ensure the menu is executed.
FILLING CUPS, BELLIES & HEARTS
That’s us in a nutshell.
We want you to help us revolutionize the event experience for guests with dietary needs.
Gone are the days of one or two vegetarian meals needing to be prepared for an event. The culinary arts have grown and for those of us in Melbourne, it truly has taken the form of art. So too have the complexity of dietary and allergies a chef must consider.
Some would argue that it puts a limit on an artist. But we think some of the best work is done when there’s a challenge. And that’s where you step in. We are looking for an up-and-coming Junior Sous Chef who has a passion for food, but not just any food. Someone eager to help us create memorable food memories for guests that don’t always get that experience (surprisingly, eggplant is not always the answer).
Who are we?
Melbourne Event Group is built on the belief that people are everything. Whether it’s our guests or our own team, everyone is family. Our three core values guide us in everything we do:
• Genuine Connections
• True Professionalism
• The Extra Mile
While we could wax lyrical about ourselves, a job ad is probably not the place for it. So, if you want to know more head this way https://melbourneeventgroup.com.au/this-is-us/.
Anyway! Less about us, more about you.
You are:
You’re passionate about developing bespoke meals for every imaginable dietary or allergen you can think of. The more difficult it is, the better. In a perfect world you’ve studied nutrition, or would love to explore the world of nutrition, with a focus on food allergens while continuing your journey as a chef. OR maybe your just passionate to bring the joys of food to groups otherwise missed in the hustle and bustle of a big event.
Who are we looking for & what does the role entail?
Based at Leonda By The Yarra in Hawthorn for the majority of shift
The role will involve working at other venues as required, particularly for our seasonal venues
5 years’ experience in a Level 5 Senior Chef role or equivalent
Completed an apprenticeship or practical trade experience with an appropriate level of training and supervises and trains other cooks and kitchen employees.
You’re keen to promote and drive research and innovation in the production and service of all dietary and allergen requirements
You’re devoted to ensuring the accuracy of all food produced for various dietary and allergen guests
Comply with food safety and hygiene guidelines
Supervise service on occasion to ensure presentation and quality of dietary & allergen food is compliant with MEG standards
In peak season, we envisage this role to be one day in the office planning and administrating the week’s requirements , then prep shifts and potentially two service shifts per week. The role will operate on a rotating roster.
Interested in developing your knowledge in a specialized field
Some other cool stuff you’ll love:
A team who are great to work with, we’re fuzzy, warm and tight-knit
Awesome rewards and recognition for your work
Chefs MEG Branded Uniform Provided
Free Carparking
Daily Shift Meals – kick back and relax with the team
Coffee. So much coffee available
If you’re interested reach out with your resume and why this role as piqued your interest.
