THE ARSONIST  - Come and play with fire!

Now an established and market-leading venue within the dining scene of Brisbane, we're looking for a CDP with flare to join a top-ranked venue. The custom-made fire deck and movable gantry allow chefs to change techniques and caress the flames and smoke to intensify the flavours of the locally sourced produce. Combine this art of cooking with contemporary and focused culinary practices that respect honest, real food provenance. There are no smoke and mirrors – or kitchen walls – at the Arsonist, patrons are invited to observe the talented chefs and immerse themselves in the food art unfolding in front of them. 

 

WHO WE ARE

The Arsonist is an 80-seat casual fine-dining venue on Manly’s esplanade. The Arsonist fuels a multi-sensory dining experience with its intimate and moody environment, sensually indulgent décor, and evocative sounds and aromas of cooking with fire. The specialty bar includes a nuanced wine list, signature cocktails, and a superior whisky portfolio. The Arsonist is the hottest new offering from The Consortium Queensland (The CQ). A family-owned company bringing bold, unapologetic, yet polished culinary experiences into the Bayside community with a focus on quality, excellence, and innovation.  

THE TEAM

Come and join Group Executive Chef - Mathew Fulford and his team in The Arsonist kitchen and crank up your culinary expertise with the primitive skill of cooking over fire. When you join the Arsonist team that gathers around the fire, you are joining a team of dedicated, skilful, and fire-loving hospitality professionals. Head Chef Kyle Bradley takes the lead in the kitchen while Restaurant Manager Mihhail Zavertajev and his Front of House Team curate the unforgettable guest experience.  

Key Responsibilities 

• To ensure successful and responsible operations of The Arsonist kitchen
• To assist in producing a vibrant and creative menu within budget constraints
• Assist in maintaining and delivering high standards of customer service, workplace behaviour, and team collaboration
• Assist in maintaining and delivering food menus that align with Arsonists’ marketing strategy and overall objectives
• Ensure high-quality, fresh ingredients are used (from local suppliers wherever possible)
• Assist in adjusting food menus throughout the year to take full advantage of seasonal ingredients
• Assist in the successful financial management of the back of house by minimising costs through review of dishes, minimising wastage through effective stock control, and minimising equipment repair or replacement
• Assist in ensuring the highest quality dishes are delivered to customers in a timely manner
• Assist in the supervision of back of house staff
• Maintain the highest standards of hygiene, cleanliness, and appearance
• Assist in ensuring back of house operations comply with all BCC licensed food premises requirements regulations and ensure all staff under your supervision comply with these regulations

Qualifications, Skills, Experience 

• Certificate III in Commercial Cookery (essential but not mandatory) 
• 2+ years’ experience in a high paced venue
• Open fire cooking
• Experience in working with a both Front of House &  Back of House teams
• Current knowledge of food safety procedures and compliance obligations
• A passion for the hospitality industry and your career within it
• Exceptional communication skills
• Exceptional time management skills
• A high level of food knowledge
• Exceptional problem-solving skills, and an ability and willingness to resolve issues with appropriate, creative solutions
• Have a passionate motivation to exceed customer expectations through creativity and fresh ideas
• High level of personal presentation and hygiene 
• Sound level of proficiency with common computer operation systems and applications, as well as the willingness and adaptability to learn venue-specific software.
• A demonstrated sound level of knowledge in the financial management of a commercial kitchen

The incumbent must be available to work in response to operational needs. This will require a flexible approach to working hours which may include working days, evenings, weekends and public holidays. Were open for dinner from Wednesday – Sunday & Friday – Sunday Lunch services.