Kitchen / Bar / Cafe / Bottleshop / Venue Staff

Odd Culture, Newtown

Role: Casual / Part-Time / Full-Time

Are you a hospitality legend looking for your next big move? Well good news – we’ve got just the thing. Odd Culture Group (The Duke of Enmore, The Oxford Tavern and The Old Fitzroy Hotel) is breaking ground with its newest development: Odd Culture Newtown.

With a serious focus on natural booze and exceptional food led by our group executive chef James MacDonald (ex-head chef at Hubert), Odd Culture Newtown is THE place to be, operating from 7am ’til late, 7 days a week. A cafe by day, and cool new restaurant & bar at night, the freshly renovated space will also feature a natural booze bottle shop and in-store bar just a couple of doors up from the main site. 

Where do you fit in? Thanks for asking! We’ve got a range of different positions available across the: Bottleshop, Bar, Kitchen, Restaurant & Cafe:

  • General Staff – Cafe, Bar, Restaurant, Bottleshop 

 

  • Bottle Shop Manager opening/closing and presentation of the shop, all day-to-day operations, cash reconciliation, stock control, deliveries and invoicing, managing budgets, reporting, overall guest experience.

 

  • Restaurant Manager – overseeing all restaurant operations, opening/closing the venue, delivering our service and offering at the highest standard, sequence of service, staff development and recruitment, handling complaints, weekly ordering of supplies, managing budgets, rostering, reporting, overall guest experience.

 

  • Café Manager opening of the venue, day-to-day operations of the morning trade, delivering our service and offering at the highest standard, sequence of service, staff development and recruitment, handling complaints, weekly ordering of supplies, managing budgets, rostering, reporting, overall guest experience

 

  • Assistant Operations & Cellar Manager – opening/closing the venue, day-to-day operations, cash reconciliation, reporting, deliveries and invoicing, stock control, weekly ordering of supplies, cellar operations (ie beer line cleaning), assist the Operations Manager in their role, overall guest experience.

 

  • Bar Manager – opening/closing the venue, day-to-day operations, cash reconciliation, delivering our service and offering at the highest standard, sequence of service, staff development and recruitment, stock control, deliveries and invoicing, weekly ordering of supplies, reporting, working alongside the General Manager to build cocktail offering, overall guest experience.

 

  • Sous Chef – Responsible for running shifts in the head chef’s absence, stock/cost control, maintaining standards, staff training, rostering, menu development

 

  • Chef de Partie – Day to day running of a section under the direction of the Sous chefs and head chef, preparing food to a high standard, stock control, staff training, assisting with health and safety procedures.

 

  • Commis Chef – Assisting with the food preparation process, Stock rotation/control, assisting senior chefs to prepare food to a high standard, maintaining high levels of cleanliness. 

 

  • Kitchen Hands – Assisting the kitchen with basic tasks including washing dishes and food preparation.

 

  • Part-Time/Casual Drivers – delivering orders from the online bottle shop, transporting stock between the venues, assisting in the bottle shop during downtime

 

The awesome perks? There are plenty: 

  • Generous staff discounts across our Sydney venues 
  • Be seen and heard in a dynamic, diverse & inclusive team 
  • Flexible working conditions 
  • Great Inner-West location with nearby public transport 
  • An incredible, close-knit team across all our Sydney venues 

Sound like your kinda thing? We hope so! We’re currently taking applications so send us a copy of your CV and the area you want to work in and we’ll be in touch. 

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