About the business The Saxon Group operates a portfolio of pub venues and restaurant brands across Victoria, including (but not limited to) Royal Saxon (Richmond), Hampton Hotel (Hampton), Sons of Mary (Brighton), and Bells Hotel (South Melbourne). We are looking for a staff to fill multiple Chef positions across all our venues.

About the role Chef positions are available for dedicated people looking to join our professional team and be a part of one of our exciting venues.

Your Role: You will be instrumental in: Menu Creation: Collaborating on menu design that enhances our guests' culinary experience.

Innovation: A knack for designing menus that reflect contemporary trends and seasonal flavours, with a commitment to excellence in food quality and presentation.

Team Leadership: Managing, coaching and mentoring kitchen team, fostering a climate of cooperation and excellence.

Culinary Expertise: Exceptional skills in various cooking methods, ingredients, equipment, and processes

Quality Control: Ensuring the highest standards of food preparation and presentation, in line with our reputation as a premier dining destination including inventory management and stock ordering.

Operational Excellence: Overseeing all food operations, from procurement to plate, ensuring efficiency, quality, and innovation.

Benefits and perks We are part of a growing hospitality group. Offering a great opportunity for progression,



terrific working conditions in a skilled hospitality environment.

Skills and experience We seek hard working enthusiastic Chefs with previous experience in high quality food presentation.

What you'll need: Experience: 2-3 years of relevant work experience required.

Qualifications: Relevant trade certificate or higher (Cert IV in Commercial Cookery, Kitchen Management, Culinary Arts).

Leadership: A positive attitude, strong communication skills, and a motivated work ethic, able to help lead and guide a dynamic team through fast-paced services while maintaining quality and consistency.

Culinary Skills

Experience working in a hands-on, team focused bistro style kitchen.

Knowledge of cooking practices as they apply to the relevant venue's menu.

An uncompromising attitude towards high food quality, presentation and safety.

Efficiency: Ability to multitask, work efficiently under pressure, and manage costs effectively, ensuring smooth operations and high standards of health and hygiene.

Other Skills: Strong communication and organisation skills.

Working rights: required for this role

Job Type: Full-time Pay: $70,000.00 – $85,000.00 per year.

Salary will depend on the Chef role offered, as well as candidate skills and experience.

Schedule: Afternoon shift

Evening shift

Weekend availability

Work Location: In person

📌 Chefs (CBD)
🏢 THE TRUSTEE FOR THE SAXON UNIT TRUST
📍 CBD