Executive Sous Chef

3 weeks ago

Edmondson Park, New South Wales, Australia Lone Star Rib House Ed Square Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Lone Star Rib House Ed Square. As a key member of our culinary team, you will be responsible for overseeing the food preparation process, managing kitchen staff, and ensuring the highest standards of quality and safety.

Key Responsibilities
  • Control and direct the food preparation process, ensuring efficient and effective operations.
  • Construct menus with new or existing culinary creations, ensuring variety and quality of servings.
  • Approve and polish dishes before they reach the customer, ensuring exceptional presentation and taste.
  • Plan orders of equipment or ingredients according to identified shortages, ensuring minimal downtime and optimal inventory management.
  • Arrange for repairs when necessary, ensuring prompt resolution of issues.
  • Remedy any problems or defects, maintaining a high level of quality and safety.
  • Be fully in charge of hiring, managing, and training kitchen staff, ensuring a skilled and motivated team.
  • Oversee the work of subordinates, providing guidance and support as needed.
  • Maintain records of payroll and attendance, ensuring accurate and timely reporting.
  • Comply with nutrition and sanitation regulations and safety standards, maintaining a clean and safe working environment.
  • Foster a climate of cooperation and respect between co-workers, promoting a positive and inclusive team culture.
  • Follow direction from Head Chef and owners, ensuring alignment with company goals and objectives.
  • Communicate with Head Chef, Hotel Managers/Owners regarding any problems or concerns, ensuring prompt resolution and effective issue management.
  • Participate in all aspects of the OHS Management System, ensuring a safe and healthy working environment.
  • Log on and off the Tanda system for every shift, including breaks, ensuring accurate timekeeping and attendance records.
  • Instruct, train, and supervise all kitchen staff, ensuring a skilled and motivated team.
  • Cook and serve food according to the company's quality and service standards, ensuring exceptional customer satisfaction.
  • Maintain the safety and cleanliness of all kitchen and storage areas, ensuring a clean and safe working environment.
  • Display the highest standards of professional behavior towards customers, colleagues, and management, promoting a positive and inclusive team culture.
  • Manage and contribute to a harmonious environment amongst all staff within the venue, ensuring a positive and productive working environment.
Main Activities
  • Work safely and ensure others do, including reporting any hazards or potential problems.
  • Supervise all members of your team, providing guidance and support as needed.
  • Participate in all aspects of the OHS Management System, ensuring a safe and healthy working environment.
  • Prepare and cook high-quality food according to menu guidelines and recipes, ensuring exceptional presentation and taste.
  • Help create good communication between floor and kitchen staff and within the kitchen, promoting a positive and inclusive team culture.
  • Properly receive and account for supplies and deliveries, ensuring accurate inventory management.
  • Properly, safely, and hygienically store all supplies, including date labeling, ensuring a clean and safe working environment.
  • Follow correct hygienic food handling practices, maintaining a high level of quality and safety.
  • Follow the hotel's regular cleaning and waste disposal practices, ensuring a clean and safe working environment.
  • Use safe work practices and support others to use them, reporting any problems or concerns.
  • Maintain kitchen equipment and plant in good condition, ensuring optimal performance and minimal downtime.
  • Accurately complete all shift paperwork, including time-sheets, ensuring accurate and timely reporting.
  • Carry out any other duties as instructed from time to time within the limits of your training and competence.
Requirements
  • Minimum 2 years of work experience as a Sous Chef.
  • Minimum Commercial Cookery and Hospitality Management course or relevant courses.
  • Australian work rights are required.
  • Salary - $77,000 PA plus Super.

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