Newgreens Chatswood, the revitalised Chatswood Golf Club on track to open July 2025. The facility will offer an unrivalled golf course and practice facilities, entertainment, recreation, dining and wellness, alongside luxury senior living. This innovative, multi-faceted space will bring world-class amenities to Sydney’s lower north shore. Its location could not be more perfect: five minutes from the Chatswood CBD yet surrounded by a protected green valley overlooking Lane Cove River. The vision for the revitalised Chatswood Golf Club is to be the most progressive golf facility in the country. The reimagining of the 85-year-old club will sustain it well into the future, and the planned redeveloped course will appeal to a new generation of players and existing members alike. Its top-tier design will deliver a quality 12-hole layout, offering opportunities to play a shorter, more flexible game of golf for the modern golf market. The impressive spaces within the brand-new clubhouse will be a social hub inviting the community to come together for health & wellness pursuits, entertainment and functions. Our vibrant atmosphere will offer a broad array of food and beverage options from tasty bites and refreshing drinks to intimate wine paired dinners designed to bring people together. Clublinks is thrilled to have been appointed as the operating Manager of the facility, and we are currently looking to recruit a dynamic leader for this amazing new facility. This is a once in a career opportunity for a suitably qualified and engaging Junior Sous Chef to jump on board with Clublinks and work with us to bring this venue to life from the ground up. Who are we? At Clublinks, we’re bright, bold, nimble and we like to have fun! With two key business streams Clublinks Management and Clublinks Communities, Clublinks is a leisure and community management leader, holding contract rights with local government, private enterprise, tertiary institutions, and strata based residential communities to manage and grow their facilities and communities. We are passionate and agile with an incredibly strong record of meeting and exceeding our clients’ goals and financial results. Adopting company values of “Stand Out”, “Be Awesome”, “Speak Up” and “Get *it Done” we are not afraid to be different and provide innovative solutions to deliver success. Our 950 plus team are based at our sites across VIC, NSW, QLD and WA. The perks Great work-life balance Free onsite parking & meals Market comparable salary Salary packaging opportunities Free golf and gym membership across our managed sites – fair use policy applies Great workplace culture, true to our values Opportunity for growth and involvement in projects of significance for the business The Role Reporting to the Senior Sous Chef & Executive Chef, the Junior Sous Chef will assist in leading the day-to-day operations of the kitchens whilst supporting and mentoring other team members on site to ensure the production of high-quality food for all hospitality outlets at NewGreens Chatswood. The hospitality offerings on site will include; A 200 seat indoor/outdoor Café & Bistro on the ground floor A 200 capacity multi room functions and events floor A 150 seat premium rooftop Restaurant & Lounge About you 1 proven years’ experience working in a similar role within the Hospitality. Italian fine food experience Cert IV Commercial Cookery, Food Safety Supervisor Strong leadership and mentoring skills Proven track record of working in a high paced, active F&B environment and delivering exceptional results Creativity and a passion for the role and desire to succeed Solid financial and business acumen Proven experience in rostering and stocktaking Energetic and vibrant approach First Aid & National Police Check This is a great opportunity for a passionate chef to grow their skills and put their stamp on what will be one of the most exciting venue openings this year. Please do not delay in sending through your application with a cover letter and your current resume. Applications will be reviewed as they are received.
