Line cook of all levels for a variety of positions in different restaurants and cuisines. For example; brunch service, 6am - 3pm. Japanese Izakaya evening shift, modern fine dining evening shift.
Positions: garde manger, fry, eggs, grill, expo.

Managerial experience including staffing, scheduling, stock taking, and ordering are not essential but there are Sous positions possible too.

Positions and hourly rates flexible. Must be reliable and used to medium to high volume. Great benefits and people to work with, training and progressions given and expected. Salary is possible for candidates around sous chef level.More detail about Southern Cross Hospitality part of Southern Cross Hospitality, please visit