Teams at Australian Venue Co.

Seeking Sous Chefs and Chef de Partie to lead and run kitchen sections in a fast-paced Japanese-inspired venue. Responsibilities include mentoring staff, maintaining high food standards, assisting menu development, managing food cost and labour, and ensuring food safety and quality during busy service.

Coordinate corporate and social functions across AVC venues, manage client communications and bookings from confirmation to handover, prepare BEOs, run sheets and invoices, liaise with venue teams, manage payments and deposits, conduct site visits and meet & greets, upsell packages, maintain booking system records (iVvy), and identify process improvements to maximise revenue and customer satisfaction.

Lead all aspects of venue performance for a high-volume hospitality venue in Queenstown: manage and develop large teams, drive operational excellence, control labour and stock, improve revenue and profitability, build leadership capability, and deliver outstanding guest experiences. This is a hands-on, commercially focused leadership role requiring relocation for a minimum of 24 months.