Head Chefs, Sous Chefs

3 weeks ago

Melbourne, Victoria, Australia The Sporting Globe Full time
Overview

Join to apply for the Head Chefs, Sous Chefs & Chef de Parties Melbourne Venues / Full Time role at The Sporting Globe.

The Sporting Globe is Australia's most loved sports bar and grill serving over two million customers annually. It is the ultimate place to eat, drink, and watch sport with our offering of quality casual dining, big atmosphere entertainment, customer-first service, and a world-class fit-out. We have been recognised as a leader in sporting entertainment by the Australian Hotels Association and Fox Sports, being twice voted back-to-back as the Best Sporting Entertainment Venue. With 20 large-format locations accommodating up to 850 patrons each, our ambition for growth will not stop here. We are currently expanding our brand across Australia by attracting the best hospitality talent to look after our customers and deliver on our brand promise.

A hard-working and vibrant Head Chefs, Sous Chefs and Chef de Parties to join our kitchen team across our Melbourne venues

We are seeking individuals who have a passion for producing great quality food and who will be able to provide exceptional guest experiences by ensuring solid kitchen operations. You will be responsible for the preparation and delivery of our amazing food within a high-volume restaurant and pub environment. We are searching for a team player who has thorough cleanliness and kitchen hygiene. You will deliver food and service to The Sporting Globe standards, adhere to Australian legal requirements, and make a valued contribution to overall business performance.

Responsibilities
  • Ensuring all meals are cooked The Sporting Globe Way.
  • Following our national recipes & plating guides
  • Ensuring all meals are served as quick as possible and are of the highest quality every time.
  • Food safety and hygiene are extremely important to us; our kitchen is always sparkling clean and well organised.
  • Adhering to all food preparation and cleanliness guidelines is a must.
  • Ensuring staff are allocated sections and secondary duties throughout their shifts, as well as managing general kitchen operations in conjunction with the Sous and Head Chef.
  • Contributing to the Back of House Management team to improve current menu items and to develop specials and LTOs (limited time offers) ideas.
  • Managing stock ordering, delivery receipts, temperature log reporting.
Requirements
  • Diploma qualification in a relevant field and/or 2-3 years of relevant work experience required for this role
  • 2-3 years of relevant work experience required for this role
  • Working rights required for this role
Job Details
  • Job Type: Full-time
  • Pay: $70,000.00 – $90,000.00 per year
  • Supplementary Pay: Bonus
  • Work Location: In person
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