The Moat Position: Cook Employment Type: Full-Time Salary: $80,000 Location: 176 Little Lonsdale St, Melbourne VIC 3000, Australia Contact: 61 3 9094 7820| info@themoat.com.au Down a bluestone staircase beneath the State Library, past the candlelight and shelves of well-thumbed books, you’ll find The Moat, one of Melbourne’s worst-kept secrets for eleven years running. We’re an Italian kitchen with the heart of a family: small, fiercely loyal to one another, and proudly a little eccentric. Owners Paul and Rosie built this place on their Italian heritage, and everything that leaves our pass is fatta a mano, made by hand, from the focaccia we bake daily to the pasta we roll fresh. We’re more than a restaurant. Tucked beneath the Wheeler Centre, we’re a gathering place for Melbourne’s writers, artists and festival crowd, the kind of room where Wednesday gnocchi night feels like an occasion and every regular has a usual. We’re now looking for a skilled Cook to join our back of house, someone who cooks with genuine care, takes pride in the craft, and wants a permanent home rather than just the next shift. The role This is a full-time, permanent (ongoing) position of 38 hours per week, with two rostered days off every week, alongside our head chef. You’ll own a section of a handmade, seasonal Italian menu in one of the most distinctive kitchens in the city. What you’ll be cooking and doing 1. Cooking our menu from scratch, hand-rolled pasta such as our puttanesca tagliatelle and beef shin ragù pappardelle, antipasti from whipped mushroom pâté to burrata with olive XO, and secondi like our 12-hour slow-roasted lamb shoulder and oven-roasted market fish 2. Hand-selecting and examining seasonal Victorian produce, so quality is right before it ever reaches the pan 3. Controlling ovens, grills and cooktops to the precise temperature each dish demands 4. Seasoning, tasting and fine-tuning every plate through service 5. Portioning, plating and finishing with the right sauces, oils and garnishes, the details our regulars notice 6. Crafting confident gluten-free, vegetarian and vegan versions of our dishes for guests with specific dietary needs 7. Storing and rotating produce under correct temperature-controlled, food-safe conditions 8. Working with the head chef on menu ideas, seasonal specials and estimating produce and ordering 9. Helping bring our junior kitchen hands up to speed and lending a hand where the team needs it 10. Keeping your section spotless and to all WHS and food-safety standards About you 1. A trade qualification in commercial cookery (Certificate III or IV) and/or equivalent hands-on experience 2. A minimum of 1 year of relevant experience 3. Real experience as a cook, Italian or modern European cuisine, and fresh pasta is a strong advantage 4. Calm, consistent, and organised across the service 5. A genuine team player who’ll thrive in a small, tight-knit crew What we offer 1. A full-time, permanent role you can build a career on 2. $80,000 per annum, plus superannuation 3. A genuine work-life balance, rare in hospitality, a rare thing in hospitality, and we mean it 4. A one-of-a-kind venue and a team that genuinely feels like one 5. A kitchen where your craft is seen, not buried in a production line How to apply Send your CV and a short cover note to Paul Bonet at info@themoat.com.au . We’d love to hear what draws you to cooking, and to The Moat.
