Icebergs Dining Room
Sous Chef, Chef DP, Commis Chef, Demi Chef, Cook, Manager, Waiter, Sommelier, FOH, Maitre’d
Bondi Beach, 2026, Sydney, New South Wales
Hospitality & Tourism / Chefs/Cooks
Full time
Posted 29/10/2024
Closed 28/11/2024
Come be a part of Icebergs Dining Room and Bar in its 20th year of celebrations on the ocean at Maurice Terzini’s newly envisioned restaurant.
Icebergs Dining Room and Bar is an Italian fine dining restaurant located on Bondi Beach.
Awarded two chefs’ hats in the SMH Good Food Guide for the past 20 years, our menus are designed to celebrate the best of Italian cuisine with Australia's finest produce, including sustainable meat, seafood & artisan produce along with a hint of native Australia.
Benefits
Pay, type of employment, expected hours
- Permanent full-time positions
- 38 hours per week
Wage offered to successful applicants:
- $74,000 to $80,000 for Cook, Chef de Partie, Waiter, Sommelier, Maitre’d, Sommelier & Front of House
- $75,000 to $85,000 for Sous Chef, Jnr. Sous Chef, Senior Chef de Partie
- $80,000 to $110,000 for Manager
Benefits:
- Competitive salary
- Opportunities for career growth
- Free food
- Training and development programs
- Beach location, close to public transport
Tasks & responsibilities
We are currently looking for the right people to join our team and be inspired by the opportunity to build on a legacy that has been successful and widely acclaimed for the past 20 years..
Restaurant Manager will lead, direct and co-ordinate the operations of the business.
Sous Chef is responsible for planning and directing food preparation in a kitchen. This job is second in hierarchy after head chef, which means the person in this position has full control over the kitchen and is directly responsible of the food quality produced
Chef de Partie is responsible for overseeing a section of the kitchen. They are responsible for all the dishes that are prepared in their section.
Section Waiter
Reports to: F&B Supervisor / FOH Manager
Ensure restaurant is set and packed down for each service and to provide a high level of one on one customer service while running a section within the restaurant.
Sommelier operates in the beverage and wine operations of the business, and is responsible for the Icebergs Wine and Beverage program.
The Sommelier understands that customer satisfaction always takes priority, but efficient beverage operations play a part in making that possible.
Their responsibility is to improve the customer experience by food and beverage service whilst minimizing wastage and maintaining cellar efficiency and control.
Maitre’d is to ensure a positive customer experience as the first and last impression of the restaurant
Qualifications & experience
Successful applicants must have one of the following:
Chef:
Associate Degree, Advanced Diploma or Diploma **
Cook:
Certificate III including at least two years of on-the-job training, or AQF Certificate IV **
Restaurant Managers:
Associate Degree, Advanced Diploma or Diploma **
** At least three years of relevant experience may substitute for the formal qualifications listed above.
Waiter:
certificate III in Hospitality (Restaurant Front of House),
OR
equivalent qualification as assessed by a Registered Training Organisation (RTO) AND at least 12 months relevant work experience (Note: 12 months relevant work experience is additional to placements during course of study).
OR
At least 18 months' relevant work experience in Australia on a temporary visa.
OR
At least two (2) years' relevant experience.
About Company
Dining Room
With an ever evolving menu focused on modern Italian cuisine and celebrating seasonal produce, the intimate and elegant Dining Room is the beating heart of Icebergs Dining Room and Bar.
Arranged to take in the famous view of Bondi by day or night, it makes an unforgettable backdrop to a menu inspired by Maurice Terzini’s Italian heritage. Over the years, the Dining Room has been at the forefront of evolving the perception of Italian food and shaking up the way Australians eat Italian. The menu is designed to give you a seasonally changing opportunity to sample dishes that reflect the depth of Italian cuisine, created with the best produce that Australia has to offer, including sustainable seafood, artisanal produce, and the occasional hint of native Australia.