• gg_bannerwh2010
  • gg_bannerwh-2
  • gg_bannerwh-3
  • gg_bannerwh-4
  • gg_bannerwh-5
  • gg_bannerwh-6
  • gg_bannerwh-7
  • gg_bannerwh-8
  • gg_bannerwh-9
  • gg_bannerwh-10
  • gg_bannerwh-11

positions vacant

posted February 18. 2015
opportunities to join one of Adelaide’s iconic restaurants

Positions available

  • Assistant Sommelier
  • Breakfast Chef…part time postion
  • Sous Chef
  • Chef de Partie
  • Dishwasher and kitchen hand positionas are often available especially during festival and Christmas seasons. Please apply in person to the kitchen.

In the last year we have totally revitalised the philosophy at Chianti. To celebrate our 30 years of business we have re-branded, but most importantly we have renewed and refreshed our passion for Italian cuisine, local and seasonal produce and the conviviality and loyalty that a great dining experience delivers.

Our produce is mostly coming straight from farm and we can honestly boast that we know where the food we serve our customers comes from; very few food miles…those few miles are reserved for great Italian wines, vinegars and the odd truffle from Alba…we think God may forgive our tiny sins!!! To explore the truth of this statement please follow us on instagram and twitter.

This revitalised philosophy has achieved some remarkable results in 2014…best breakfast and best Italian, South Australian Restaurant and Catering Awards…6 out of 10 for South Australia, Australian Gourmet Traveller and 51 out of 100 in Australia in the Australian. We were also awarded Best Italian, South Australia and highly ranked in the Top 50 Restaurants for South Australia in the Adelaide Advertiser. We celebrate that we are the only restaurant in these esteemed groups that is open seven days a week, three services a day.

In the near future capital expenditure will mean a new and vastly modernised kitchen at Chianti. We have also recently celebrated the opening of our sibling restaurant and bar, Bar Torino, immediately next door. With the opening of Bar Torino comes a production kitchen of the type that most chefs dream about…in other words Chianti and Bar Torino are sizzling with excitement and opportunities for all areas of hospitality employment; however we need to be ’frank’ without long–term commitment and passion for our industry we don’t want you to apply for any of the posted positions!!!

assistant sommelier
An opportunity for an organised and ambitious sommelier to have an opportunity to input into one of South Australia’s most celebrated wine lists. In addition to this input, an opportunity to learn about food and wine matching with our regular highly prestigious events. This position encompasses all aspects of beverage including cocktails where there is an opportunity to be flamboyant and creative…especially in Bar Torino.

Language skills in particlar Italian or Spanish whould be additionally advantageous.

Salaries are commensurate with ability and experience and an ability to sell will be reflected in promotion and future salary.

Please email your resume to employment@galaxyguides.com





KITCHEN POSITIONS

Chianti is seeking three motivated and committed individuals to join their long–term kitchen team.

An Italian family heritage, in combination with previous experience in traditional and modern Italian fine dining, and/or culinary experience at high end Italian restaurants in Italy and the UK will be advantageous; but…most importantly, a passion for food and cooking and ability to be part of a team committed to quality and seasonality is essential.

positions available

Breakfast Chef…part time position alternating three to four days per week

  • Must have previous experience as an a la carte breakfast chef
  • Hotel experience would be an advantage but not essential
  • Must be able to work alone
  • Able to organise stock control and do ordering
  • Ability to work in a busy environment and play a key role in a committed team
  • Must have permanent residency in Australia

Salary is commensurate with ability and experience.
Please email your CV to employment@galaxyguides.com and you will be contacted to arrange an interview.

Sous Chef

  • Must be fully competent in all aspects of kitchen administration including writing rosters, ordering and food costings
  • Must be able to capably run any section in the kitchen
  • Must be able to run small functions for between 25 and 70 pax in our private dining rooms
  • Must be able to train junior kitchen members and ably supervise other kitchen members

Salary is commensurate with ability and experience.
Please email your CV to employment@galaxyguides.com and you will be contacted to arrange an interview.

Chef de Partie
  • Must be fully competent in all aspects of kitchen ordering and food costings
  • Must be able to capably run any section in the kitchen
  • Must be able to run small functions for between 25 and 70 pax in our private dining rooms
  • Must be able to train junior kitchen members and ably supervise other kitchen members
  • Must be conversant in all aspects of food hygiene and health and safety

Salary is commensurate with ability and experience.
Please email your CV to employment@galaxyguides.com and you will be contacted to arrange an interview.

food editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmerkaaren.palmer@galaxyguides.com

regular contributors
Olivia Stratton
International and Australia
Helen Stephan
New York, USA
Jan Bowman
Brisbane, Australia

other contributors
Marian Clarkin
Melbourne, Victoria

wine advisors
Dr Alexandra Burridge
Duane Coates

restaurant review policy

employment opportunities
AUSTRALIA & OVERSEAS

privacy

unless otherwise stated
copyright © text, recipes and images Ann Oliver 2013