ABOUT THE PILLARS

The Pillars is a premium private members' club located in a heritage building at 11 Barrack Street, close to Martin Place in Sydney's central business district. Designed for industry leaders, entrepreneurs, investors and professionals, the club brings together dining and beverage service, private function spaces, meeting and work facilities, wellness amenities and a programme of curated member events within one multi-level city venue.

Dining is central to the member experience. The club's food offering includes daily breakfast in The Parlour, premium dining in The Excellent Room, private dining in spaces such as The Boardroom, The Pavilion and The Front Terrace, and catering for seated functions, cocktail receptions and member events. The Pillars promotes seasonal menus and a curated events programme that includes culinary masterclasses and themed dining occasions.

POSITION OVERVIEW

The Pillars is seeking an experienced Chef to contribute to the club's kitchen operations and deliver high-quality food across its breakfast, dining, private dining, function and member event services.

The role includes preparing and presenting high-quality dishes using fresh, seasonal ingredients, contributing to menu planning, supervising and training kitchen staff, managing stock and suppliers, controlling food costs and ensuring compliance with food safety and work health and safety requirements. The Chef will play a key role in maintaining the consistent culinary standards expected by members and their guests.

MAIN TASKS AND RESPONSIBILITIES

The duties of the Chef include, but are not limited to, the following:

•Prepare,



cook and present a wide range of dishes for the club’s breakfast, daily dining and private dining services, monitoring the quality of dishes at all stages of preparation and presentation.

•Plan seasonal menus for daily dining, private dining, seated functions and cocktail-style receptions in consultation with management, taking into account dietary requirements, food allergies, seasonal availability, member preferences and event booking requirements.

•Estimate food and labour costs, monitor food costs, margins and the kitchen budget, and work with management to set cost targets.

•Order food and supplies, sourcing quality seasonal ingredients at competitive prices, and manage inventory through regular stocktaking and monitoring of usage.

•Demonstrate cooking techniques and advise kitchen staff on cooking procedures, recipes and presentation standards.

•Select and train junior kitchen staff, including cooks and kitchen hands, and supervise and coordinate their work during service, functions and events.

•Explain and enforce food hygiene regulations and work health and safety standards to maintain a safe and sanitary kitchen environment.

•Freeze, preserve and store foods appropriately, including preparing stocks,



sauces and other components in advance for service and events.

•Discuss food preparation issues with management, the Restaurant Manager, front-of-house staff and kitchen staff, and with dietitians where required, to coordinate kitchen operations with dining service, functions and member events.

•Conduct kitchen team meetings and pre-service briefings on menus, functions and dietary requirements, and maintain standards of punctuality, uniform and performance.

•Develop and prepare dishes for curated member events, including themed dining occasions, and lead culinary masterclasses for members.

•Engage with members and their guests at private dining and member events to ensure satisfaction and respond to feedback.

QUALIFICATIONS REQUIRED FOR THIS ROLE

•AQF Associate Degree, Advanced Diploma or Diploma.

OR

•At least three years of relevant work experience, which may substitute for the formal qualifications listed above.

In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualifications.

EXPERIENCE AND OTHER REQUIREMENTS

•At least one year of relevant experience working as a Chef in a restaurant or commercial hospitality kitchen.

•Experience in menu planning, kitchen supervision and food cost control.

•Excellent knowledge of food safety regulations, allergen management and kitchen hygiene standards.

•Effective communication and interpersonal skills for collaboration with team members and management.

Salary - AUD $80,000 - $120,000 plus superannuation

Only eligible and short-listed applicants will be considered.

📌 Chef (Haymarket)
🏢 The Pillarstrading as The Pillars
📍 Haymarket