Sous Chef

About the role

The National Hotel is seeking an experienced Sous Chef to join our culinary team in an iconic Fremantle venue. This is a full-time position that plays a crucial role in supporting our Head Chef and maintaining the highest standards of food preparation, presentation and kitchen operations. Set in the heart of Fremantle, The National Hotel boasts 4 floors of hospitality; ground floor bar with daily live entertainment, casual dining space with balconies, 12 boutique hotel rooms and an iconic rooftop bar.

Key responsibilities

1. Assisting the Head Chef in menu planning, recipe development and seasonal menu changes
2. Overseeing daily food preparation and ensuring all dishes meet The National Hotel's quality and presentation standards
3. Maintaining strict adherence to food safety, hygiene and health regulations throughout all kitchen operations
4. Controlling food costs through effective inventory management, portion control and waste minimisation
5. Monitoring stock levels and liaising with suppliers to ensure adequate and quality ingredient availability
6. Stepping in as kitchen leader during the Head Chef's absence and making decisions to maintain service standards
7. Maintaining and ensuring proper use of kitchen equipment and facilities
8. Collaborating with front-of-house staff to ensure seamless service delivery and guest satisfaction

What we're looking for

1. Minimum 5 years' professional cooking experience, with at least 2 years in a supervisory or sous chef role
2. Formal culinary qualifications such as a Diploma or Certificate IV in Commercial Cookery or equivalent professional training preferred
3. Advanced knife skills and comprehensive knowledge of classical and contemporary cooking techniques
4. Strong understanding of food safety, hygiene standards and HACCP principles
5. Proven leadership and mentoring abilities with the capacity to motivate and develop kitchen staff
6. Excellent organisational and time management skills, particularly in fast-paced service environments
7. Sound knowledge of food costing, inventory control and kitchen budgeting
8. Strong communication skills and ability to work collaboratively with both kitchen and front-of-house teams
9. Flexibility to work varied shifts including evenings, weekends and public holidays as required
10. Current Food Handler certification

What we offer

The National Hotel provides a supportive and dynamic work environment where culinary excellence is celebrated. We offer competitive remuneration, staff meal benefits and the opportunity to work with quality ingredients and modern kitchen facilities. We are committed to supporting the professional development of our team, providing opportunities for training and career progression within hospitality. We recognise the demanding nature of kitchen work and promote a healthy work-life balance, with roster flexibility where possible. Our team enjoys a collaborative culture where creativity is encouraged and contributions are valued. We also offer staff discounts on food and beverages within our group.

Apply now

If you are an experienced Sous Chef ready to take on a leadership role and contribute to our culinary excellence, we would like to hear from you. Please submit your resume, a cover letter outlining your relevant experience, and any additional supporting documentation. We look forward to hearing from you.