Sous Chef

About the role

Prepare and maintain excellent standards of food preparation and presentation for Lounge and Restaurant menus as part of a collaborative and respectful team. Support senior staff and lead junior staff to maximise productivity and efficiency in a positive and sustainable workplace.

Key responsibilities

• Prepare food to an excellent standard for guests of the venue for the tasting menu, lounge menu and event menus as required
• Manage your own prep lists and ensure what you need ordered is clearly communicated in a timely manner
• Be involved in the kitchen team by assisting others when needed and asking for help as required
• Develop leadership skills under supervision of more senior staff to build confidence in leading others
• Ensure menus, food standards, procedures and processes are followed
• Supervise junior staff as needed in a supportive and educational way
• Follow all reasonable instructions and directions of senior chefs and work within the larger team in a respectful and friendly way
• Participate in menu planning, dish creation and execution in collaboration with other kitchen staff including Executive and Head Chef
• Maintain team morale, lead by example and uphold the Vision, Purpose, Values, Business Objectives and expectations
• Be responsible for ensuring the cleanliness of the kitchen area is in line with current health regulation standards

About you

• Certificate IV in Hospitality (Commercial Cookery)
• Relevant practical experience as a chef with the ability to display required competencies
• Knowledge of Food and Safety requirements
• Customer service focused with commitment to providing exceptional customer service
• Excellent communication skills with ability to vary communication style depending on audience
• Excellent attention to detail in food preparation, presentation and communication
• Strong teamwork and leadership qualities to support junior staff and promote a positive workspace
• Ability to take responsibility, approach problems with an open mind and demonstrate initiative
• Motivation and desire to continue to develop and improve in a professional capacity
• Ability to multitask, prioritise tasks and adapt to a fast-paced environment

Benefits

• Industry competitive remuneration with four-day work week
• Sustainable workplace focus with high importance placed on staff well-being and positive work environment
• Free EAP service for wellbeing and support.
• Continuous and supported learning in the restaurant setting
• Individual opportunities for further training and education across individual scope of practice
• Opportunities for advancement and review of position and responsibilities to encourage career growth