Total 14 chef job vacancies in QLD - Brisbane & Gold Coast - Brisbane & Surrounds

Noosa Boathouse (Essence Hospitality Pty Ltd) are currently looking to recruit an experienced and qualified Chef to join their team in Noosaville QLD 4566.

The successful candidate will need to undertake and possess:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.

Skills & Attributes:

- Must have 3 years’ experience as a Chef.
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness.
- Food Handling and RSA certificates required.

Salary range is $70,000 - $85,000pa commensurate with experience.

Fulltime Position available

Applications open 29 April 2024 and close 29 May 2024.

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted

The Company
Hawthorn Grange is in the heart of leafy Hawthorn. At Hawthorn Grange, we promote the health and well-being of our residents and assist them in maintaining strong relationships with their family and friends. All our residents enjoy their own private, secure, and beautifully appointed room with ensuite, and of course all their favourite personal touches. Our care also extends to maintaining resident's activities and well-being. Families are welcome at any time and can stay for dinner and drinks with their loved ones. Our meals are high quality, focusing on variety and nutrition and cater to everyone's tastes and requirements.

About the Role
The Age Care provides breakfast, lunch, dinner, and a function menu filled with colourful, nutritious, and organic fare. We operate breakfast, lunch, and dinner 7 days per week. The position of Chef intends to lead the kitchen in cooking food, creating, and cooking meals unique to the aged care. The primary objective of the role is to prepare dishes and be responsible for maintaining a safe and healthy work environment. We are currently seeking a Chef (for a full-time position) which is critical to our ability to operate the business.
Job Description
Position: Chef
Location of work: 7-9 Hunter Street, Hawthorn 3122
Employment type: Permanent, Full time
Salary Range: $85,000 - $90,000 plus Superannuation
Required skills
The main duties of the position include: -
Duties include, but are not limited to -
-Supervise the preparation of all resident meals.

- Providing a high-quality food delivery service that will be a point of difference for residents and families and will enrich the lives of all residing at Hawthorn Grange.
- Planning Iris Manor menu to ensure food is appropriate to the season, there is minimal repetition of meals and the meals available provide adequate nutrition to residents.
- Prepare food within Iris Manor according to the dietary requirements of residents.
- Ensure meals are produced on time, and sufficient quantities are available for all residents.
- Ensure efficient use of resources and maximise service offering within budget.
- Maintain stock levels of all kitchen supplies.

Ensure compliance with Food Safety Standards

- Ensure compliance with all regulations relating to the operation of the kitchen.
- Ensure the Food Safety Plan is up to date and compliant with current regulations.
- Manage food ordering and storage according to relevant regulations.
- Ensure the kitchen is kept clean and maintain cleaning requirements.
Oversee and supervise all kitchen staff.

- Ensuring all kitchen staff are compliant with any legislative training requirements.
- Rostering of all kitchen staff
- Assisting with the recruitment of kitchen staff when required
- Ensure all kitchen staff are aware of their duties and what is expected of them.
- Teach new staff skills they require to perform their roles to the required standards.
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required.
- Develop the skills and maximise the potential of all kitchen staff.
- Give staff feedback on their performance to enable staff development.
- Ensure any staffing issues are resolved fairly and quickly.

Skills required:
- At least certificate IV in commercial cookery
- A minimum of 2 years of relevant experience is required.

Key attributes/ Skills:
- Communication
- Leadership
- Interpersonal skills.
- Capable of delegating multiple tasks.
- Excellent record of kitchen management.
- Excellent time management skills.
- Perfection in sanitation and quality control.
- Knowledge of all safety standards.
Are you interested in the role? Apply for the role if you think you meet the criteria, and we'll contact you shortly. Only eligible candidates will be contacted.

The Venue
We are on the lookout for experienced hospitality professionals to join our family and help our business grow. The Lorne hotel is situated a few hours outside of Melbourne along the beautiful and ever popular Great Ocean Road on the Surf Coast. This multi-faceted hotel, situated just a few hundred meters from the beach, draws the tourist crowds and locals alike for its food and location. Merivale aims to bring everything that we love about hospitality to the wonderful and diverse state of Victoria.

If you are looking to escape the hustle and bustle of the city, then this is the perfect opportunity to start a life down by the ocean.

The Opportunity
This is a great opportunity to join the Merivale brand and start your career with a stable and
successful hospo company. We are looking for positions across all three restaurants from CDP level
and up.

This is an opportunity to take your passion and knowledge to the next level. Many of our chefs have built their careers with Merivale and haven’t looked back. We are looking for people with the following experience:

• 2-3+ years relevant experience in the industry
• Knowledge around different cuisines and cooking techniques
• Worked in fast paced, high end restaurant, pub, café, or hotel
• Good organisation and the ability to train junior staff
• An understanding of HACCP and hygiene practices
• Good communication skills, attitude and be a team player
• Knowledge around stock take ordering food and wage costs


The Benefits
What will you get when you join Merivale? Firstly, you will be joining a company that wants you to grow, develop, and progress in your career, then there are the amazing staff benefits which include 50% discounts across the group. Competitive annual salary on offer of $70,000 - $120,000. If you’re a passionate foodie looking for on-the-job training and endless career opportunities, get in touch with us today.

The Venues
We are on the lookout for experienced hospitality professionals to join our family and help our business grow. Located on the stunning NSW south coast, Narooma is situated right on the waters of Wagonga inlet and the South Pacific Ocean. Merivale aims to bring everything that we love about hospitality to the wonderful and diverse coastline community.

If you are looking to escape the hustle and bustle of the city, then this is the perfect opportunity to start a life down by the ocean.

The Opportunity
This is a great opportunity in Narooma for quality and talented Chefs to join the team on a full-time basis, as a Chef at Merivale, you will need the following experience and attributes:

• 3+ years relevant experience in the industry
• Knowledge around different cuisines and cooking techniques
• Worked in fast paced, high end restaurant, pub, cafe, or hotel
• Good organisation and the ability to train junior staff
• An understanding of HACCP and hygiene practices
• Good communication skills, attitude and be a team player
• Knowledge around stocktake ordering food and wage costs


The Benefits
What will you get when you join Merivale? Firstly, you will be joining a company that wants you to grow, develop, and progress in your career, then there are the amazing staff benefits which include 50% discounts across the group. Competitive annual salary on offer of $70,000 - $120,000. If you’re a passionate foodie looking for on-the-job training and endless career opportunities, get in touch with us today.

Dynamic Restaurant located in bustling Newstead is seeking a positive and creative Sous Chef to join their team.
The Company:
A well-known Restaurant located in New Farm that prides itself on incredible food and drinks and fabulous service. Flexing a fusion menu incorporating global flavours , this venue loves to display creativity and exploration for a fun and sophisticated menu. This company prides itself on providing a proper work/life balance with flexible rosters and minimal overtime, truly prioritising its team's well being.
The Role:
Seeking an experienced Sous Chef with a collaborative and inclusive leadership style. A Chef who has a flair for creating incredible menu offerings for one-of-a-kind events. Must have a great understanding of financials including menu costing, rostering and ordering. Willing to work as a team player with a fabulous opportunity to work across two stunning locations to avoid stagnation and promote continuous development. ... Click here to view more detail / apply for Sous Chef

FULL-TIME POSITION AVAILIABLE
Flavours of Vietnam is a well respected company in the Mackay CBD and is looking for full-time permanent positions for Chef/Cook.
This position will require someone who is a quick learner and can work well in a fast paced environment.
Award rates paid for split shifts, Monday - Sunday for morning , nights and weekends.
For the right applicant we would consider paying above award rates. This position may start as casual till applicant it confident in the position.
Preference will be given to applicants with 1-2 years experience and are hard working, reliable and work well in a team.

Salary $70,000 per year minimum

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

WHO ARE WE?

The Lincoln is one of the best pubs in Melbourne, much-loved and focused on serving great food, fine wine and craft beer. Rather than purely standard pub fare, our menu is seasonal modern Australian, championing Australian produce.

We are looking for a Chef de Partie or Demi Chef de Partie to join our team.

WE ARE LOOKING FOR SOMEONE WHO HAS:

- Ability to follow directions and support team goals
- Experience with modern Australian or European menus
- A commitment to maintaining a very high and consistent standard of food
- A passion for food and cooking, taking what you do seriously and focused on continually learning and growing
- A strong work ethic and friendly, enthusiastic and positive attitude at all times
- Ability to maintain composure and thrive in a high volume, high pressure environment
- Availability to participate in a 7-day working roster of days, nights, weekends and public holidays

THE GOOD PART!

- Work in an established, award-winning venue, with highly experienced and supportive leaders and an expanding and evolving high quality menu
- Be a crucial part of the team, and join an energetic environment, where each team member is valued for their contribution
- Inner-city suburb location, close to public transport (located at 91 Cardigan Street, Carlton)
- Work-life balance - average 42 hours per week, as well as two consecutive days off
- Competitive salary, permanent full-time rates under Hospitality Industry (General) Award, inclusive of leave, loading, and any overtime and penalty rates
- VISA SPONSORSHIP (transfer preferable) - only available for applicants currently in Melbourne, must be able to do a trial

The annual salary offered for these positions start from $70,000 to $75,000 per year, plus superannuation, depending on the relevant level and skill of the applicant.

For more information visit www.hotellincoln.com.au or Instagram - @thelincolncarlton, or just come into 91 Cardigan Street, Carlton.

This is your opportunity to be a part of one of the best pubs (and team) in Melbourne!

Immediate start, apply today!

*You will only be contacted if you are shortlisted and meet the above requirements.

About the Business and Role

CSi Club Southport are seeking an Experienced and Qualified Chef to join our busy Kitchen Team and contribute to our ongoing growth and success of our dining operation.
We offer a range of dining experiences including a high volume A La Carte Restaurant, Standalone Cafe, Functions & Events.
CSi Club Southport is a large community focused club right in the heart of the Gold Coast.
We have 100,00 members, a 250 seat Dining Room, 200 seat Alfresco Area, large Entertainment Lounge, Function Room, Indoor / Outdoor Kids Play Area, four Bars and 265 Gaming Machines.

Job Tasks and Responsibilities

We are seeking a talented Chef to assist and support our Head Chef & Sous Chef to continue our rapid business growth and progression.
You must have proven experience in a fast - paced environment with the ability to work ALL sections of the Kitchen Operation.

What we are looking for :
A people person who can remain calm under pressure and influence others through a positive can - do attitude.
Trade Qualified Chefs with a background in delivering high volume dining experiences.
Clear and concise communication skills
Understanding and proven experience in delivering quality customer service.
Ability to work days, nights and weekends.
Strong understanding of Food Safety & Hygiene practices.

Job Benefits and Perks

What we offer:
Remuneration based on your skills and experience.
Competitive full time salary $70,000.00
Consistency in rostering with flexibility in your desired weekly hours.
Great employee conditions and facilities.
Opportunity for professional development.

Romarge Café
Innisfail QLD 4860


FULL TIME CHEF
SALARY $70,000 - $80,000 + SUPERANNUATION


DUTIES

• Preparing high quality meals for customers from the menu and ensuring food is served in good time and well presented
• Assist and help cafe manager to manage any kitchen staff, motivating and inspiring them to prepare, cook and serve high quality food
• working alongside with cafe manager to ensure good working relationships are maintained between kitchen and table waiting staff.
• Provide valuable inputs in developing menus using fresh, good quality and healthy ingredients for the café including meal ideas for special events or catering services.
• Assist cafe manager in reviewing and revising menu pricing as and when required.
• Preparing food that matches menu specifications and meet the quality standard and presentation
• Assisting with design and advice of kitchen remodelling where necessary
• Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times
• Supporting and training young people from kitchen and front desk.
• Developing supplier networks and ensure a good reputation for using high quality, locally sourced ingredients
• Controlling stock levels, monitoring wastage and ensuring that waste is kept to an absolute minimum.
• Assist cafe manager in monitoring and purchasing food and supplies
• Any other duties proportionate with the role as required by cafe manager.




REQUIRED SKILLS
Minimum 2 years+ full time work experience
Cert 4 and Diploma of hospitality qualifications
Fluent English


Please send your CV to info@businessnest.com.au

Company name – Table Matters Catering Pty. Ltd
Website: www.tablematterscatering.com.au
Head Office address.
Suite 2, 40 Mann Street
Gosford NSW 2250

Table Matters Catering is seeking experienced, enthusiastic, and hardworking chefs/Cooks. We currently have multiple positions available in

1. Ocean Grill
Club Tuross Australia, 40 Monash Ave,
Tuross Head NSW 2537

2.Hideaway Bistro
Mollymook beach Bowling & Recreation club, 60 Forest way,
Mollymook NSW 2539

3. Hideaway Bistro
303 High St, Penrith NSW 2750

4. The Galley Brasserie
157 Junction St, Nowra NSW 2541

5. The Galley Café
157 Junction St, Nowra NSW 2541

2. Occupation (Position Title, Full Time)
Chef/Cook Full time

3. Salary
$70,000 to $80,000

4. Duties and Responsibilities
· Maintain good relationships with all customers and suppliers (resolving issues with suppliers if any arise)
· Strictly follow and adhere to the budget of the restaurant by ensuring that supplies and or orders are in line with the budget and supervising food and labour cost(s)
· Ensuring all kitchen safety measures are met and that sanitation practices are carried out to the required standard.
· Participate in the development and planning of seasonal menus.
· Make sure that the restaurant keeps up with new trends in the industry and reflect this within seasonal menu suggestions.
· Maintain work schedule for kitchen staff to ensure a smooth flow of activities in the kitchen and the restaurant at large.
· Make sure that meals are prepared and served to customers in a timely manner.
· Monitor and maintain stock levels to place orders for supplies when due.
· Put in place a quality control system to ensure high-quality standards and consistency of dishes and service always.
· Slightly modify recipes to meet customers' needs and requests.
· Coordinate the organizing functions and events.
· Monitor food stock and place orders
· Check the freshness of food and discard out-of-date items.
· Delegate tasks to kitchen staff
· Inform wait staff about daily specials.
· Overall management of day-to-day operations of the restaurant
· Should follow all the Club rules and working requirements.


5. Qualification and Experience (please be detailed in listing the requirements)
· Recognised chef qualification.
· 2+ years as a chef in a full-service restaurant
· Ability to work in a fast-paced environment sanitation standard.
· Must be available to start straight away.


6. Languages
English


Please send your CV to info@businessnest.com.au

Chef – Busy Restaurant:

Knight Business Pty Ltd, (ABN: 44 639 397 434) owns and operates a busy restaurant located at the Cloncurry Roadhouse, Cloncurry, Rural Queensland.

Responsibilities: You will be responsible for planning, organising, overseeing the section of kitchen and service (breakfast, lunch or dinner) on a rotational basis, including the back of house operations, kitchen staff and its processes in the preparation of, delivering and implementing our menus.

Duties:

• Prepare and supervise preparation of food per menu, including designing specials and seasonal menus.
• Provide costings to management for every new item set to be introduced to the menu.
• Develop and test new menu items and retain master copies of various recipes and cooking methods used from time to time.
o Train (back of house/kitchen staff) and explain (front of house staff) on all aspects of the menu.
• Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
• Oversee and rotate dry food stock including cold and freeze storing of various bases sauces, raw foods, produce and ingredients.
• Oversee, manage and approve rosters for back of house (kitchen) staff as required for breakfast, lunch or dinner service shifts including preparation (prep) shifts.
o Interview staff with management and provide advice on hiring of kitchen staff.
• Food preparation – prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
• Respond to and approve dishes, cooking methods employed by any junior back of house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
• Train and oversee training of staff in the various recipes, and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
o Oversee and implement work place safety procedures.
• Call and attend meetings with management, back of house and front of house staff to plan and contribute to customer dining experiences including trouble shooting any service / food preparation issues with management / front of house and back of house staff.


Qualifications:
AQF Certificate IV or Diploma or equivalent is preferred (minimum of relevant work experience of 2 years in a commercial kitchen is required)

Salary:
$65,000 - $75,000 + Superannuation

Job Type: Full-time
38 hours per week


GET IN TOUCH:
Get in touch with us: As a start send us a copy of your CV along with your contact number to:
employment@knightproperty.com.au

French Saloon (The Trustee for French Saloon Unit Trust) is a French-Style saloon located in Hardware Lane in the CBD. Our menu is approachable and has a modern take on classic French classics.

About the role

We are seeking a motivated and talented Chef to work with us on a full-time basis.

You will be responsible for, but not limited to, the following:

Preparing a range of French-inspired dishes for both a la carte and events
Providing input into menu design and development
Creating specials
Working with suppliers to ensure fresh and seasonal ingredients
Overseeing stock rotation
Leading a team of cooks and kitchen staff
Key Selection Criteria

At least three years' full-time work experience
AQF Certificate IV in Commercial Cookery
Strong attention to details and accuracy
Demonstrated people-management skills
Able to work in a high-pressured environment
Salary

$70,000 - $75,000


Summary of role requirements:
Flexible hours available
2-3 years of relevant work experience required for this role
Work visa can be provided for this role
Expected salary: $70,000 - $75,000 per year