THIS ROLE OFFERS
● A chef position in beautiful Bright, Victoria
● Hours available depend on skill of applicant
● An opportunity to work with like-minded people who continue to help each other grow professionally
● Staff discount
● Good life/work balance: we want you to enjoy the lifestyle/activities available in our beautiful area
TRAITS & EXPERIENCE
We are looking for an experienced hospitality professional who fits the brief below...
TRAITS
● You have a genuine enjoyment for what you do
● Thrives as part of a small connected team
● Good-natured clear communicator
● Calm and solutions-focused under pressure
● Excellent at customer interaction whilst performing the job at hand
EXPERIENCE ON THE TOOLS
● Minimum 2 years previous experience working in a restaurant kitchen
● Certificate III in Commercial Cookery (preferred but not essential)
● Experience working in an open kitchen
● Experience in solid fuel cooking would be an advantage
● An interest in seasonal and ethical ingredients
● An good understanding of food safety standards
CHEF
Bright, Victoria
Are you someone who truly enjoys hospitality? We have an opportunity for you to work with a likeminded team in Bright Victoria.
ABOUT US
Reed & Co Distillery was started in 2016 by Hamish Nugent & Rachel Reed, who were both chefs and had
owned/operated multiple restaurants before opening the distillery. At first, Reed & Co was all about gin, offering tasty drinks and food. But now, they're also making Australia's first real shochu as well.
THE REED & CO / KOJI BIRD ENVIRONMENT
Koji Bird (Reed & Co Restaurant) makes food that is best consumed with beverages and good company. Koji
Bird was created as a nod to an Izakaya, a casual Japanese eatery. It seemed fitting for a distillery as Izakaya
loosely translates to ‘stay with alcohol’.
An open kitchen with a custom built wood fired oven and grill creates a nice ambience and delicious food.
We produce our own koji in-house, and there is a strong focus on koji throughout the menu.
But what is koji? Koji is a mould used in fermentation. It has been used in food preparation for thousands of years and is primarily known for its use in many traditional Japanese foods.
Our bar’s cocktail menu showcases Reed & Co gin, shochu, alternative spirits and the seasons, and we pride ourselves on creating a welcoming place, where everyone can feel relaxed.
SEND US YOUR CV
If you think you are the perfect fit and would like to become a part of the team at Reed & Co Distillery, please apply now.
Click APPLY below to email rachel@reedandcodistillery.com (don't forget to attach your CV and cover letter).
Please note: We are committed to reviewing all applications, however, will only reach out to candidates with relevant experience.