Senior & Junior Sous Chef | Bar & Floor Supervisor | Waitstaff – French Dining Venue

1. Senior Sous Chef (2 positions)

Salary Range: $72,000 – $77,000 + super

Role Overview:

As Senior Sous Chef, you will play a pivotal role in managing kitchen operations, supporting the Head Chef, and driving culinary excellence. You will also help scale up operations by leading Chef's Specials Sundays and four Chef's Tasting Menu events annually.

Key Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations.
• Must have strong presentation, and modern plating skills.
• Lead the kitchen team during service to ensure consistency and excellence.
• Contribute to menu development, seasonal specials, and event menus.
• Train, mentor, and supervise junior chefs.
• Ensure food quality, hygiene, and WHS compliance.
• Manage kitchen roster, stock ordering, and cost control.

Requirements:

• Minimum 5 years' experience in a leadership role within fine dining or premium hospitality.
• Strong background in French or European cuisine.
• Excellent organisational and leadership skills.
• Flexibility tio work split shifts, weekends, and events.
• Cert III and IV - Culinary & Hospitality Management with Food Safety Supervisor Certificate
• Ability to lead large-scale service and special events.

2. Junior Sous Chef (1 Position)

Salary Range: $65,000 – $71,000 + super

Role Overview:

The Junior Sous Chef will support senior chefs in daily operations and step up as second-in-command when needed. You will be hands-on in preparation, cooking, plating, and assisting with events.

Key Responsibilities:

• Support Senior Sous Chef and Head Chef in daily operations.
• Supervise kitchen sections and junior staff.
• Contribute to Chef's Specials and tasting events.
• Ensure food quality, presentation, and hygiene standards.
• Manage prep work and assist in menu execution.

Requirements:

• Minimum 3 years' experience in a similar role.
• Passion for French-inspired cuisine and premium dining.
• Strong technical cooking and plating skills.
• Team player with good communication skills.
• Cert III - Commercial Cooking
• RSA/Food Safety certification (preferred).

Assessment

• For Sr. Sous Chef role, you must undertake a paid Culinary Assessment on your available time on Tuesdays to prepare a 5 Course Menu (3 Entrees, 2 Mains),
• For Jr. Sous Chef, it's 3 course (2 Entrees, 1 Main)
• No Commis will be provided for both roles assessment. All ingredients must be listed and will be supplied to you a day before assessment.

3. Bar and Floor Supervisor (1 Position)

Salary Range: $65,000 – $72,000 + super

Role Overview:

As Bar and Floor Supervisor, you will oversee daily front-of-house and bar operations, ensuring seamless service delivery and guest satisfaction.

Key Responsibilities:

Floor Operations

• Supervise daily dining floor operations to ensure smooth service flow.
• Lead and motivate FOH team members, ensuring high standards of service and presentation.
• Support and train waitstaff in guest service etiquette, upselling techniques, and menu knowledge.
• Handle guest inquiries, requests, and complaints with professionalism and discretion.
• Ensure dining areas are set, maintained, and presented to luxury standards.

Bar Operations

• Oversee all aspects of the bar, including beverage preparation, stock management, and compliance.
• Ensure cocktail, wine, and beverage service meets venue standards.
• Collaborate with the Venue Manager on seasonal beverage menus and pairing recommendations.
• Monitor inventory levels, place orders, and minimise wastage.
• Train bar staff in mixology, wine service, and responsible alcohol service.

Guest Experience

• Create a warm, professional, and memorable experience for guests.
• Lead by example, setting a high standard for service excellence.
• Engage with guests to build rapport, encourage repeat business, and uphold La Boucherie's reputation.

Requirements:

• Minimum 5 years' FOH/bar supervisory experience in fine dining.
• Strong knowledge of wines, cocktails, and luxury hospitality.
• Proven ability to lead and train staff.
• Excellent communication and problem-solving skills.
• Valid RSA certification (NSW).

Assessment

• You must undertake one day trials and submit a plan.

4. Waitress (Front of House - 2 minimum)

Salary Range: $23 – $32 per hour

Role Overview:

We are seeking friendly and professional waitresses to deliver outstanding guest service in a premium dining setting.

Key Responsibilities:

• Provide attentive and personalised service to guests.
• Guide customers through the menu, including wine and beverage pairings.
• Maintain table settings and luxury dining presentation standards.
• Support FOH team and contribute to smooth service flow.

Requirements:

• Prior experience in premium hospitality or fine dining (preferred).
• Knowledge of wines and French cuisine (desirable, not essential).
• Excellent communication and guest engagement skills.
• Valid RSA certification (NSW).

Work Conditions

• Chefs: 8-hour shifts + 30 min unpaid meal break (meal provided).
• Flexibility to work weekends and evenings.
• Opportunity to be part of Chef's Specials Sundays and quarterly tasting events.

What We Offer

• Competitive salaries and hourly rates.
• Staff meals and dining discounts.
• Career growth and training opportunities.
• A refined working environment in a French-inspired luxury venue.
• Leave benefits, including annual and personal leave.

Additional Entitlements

• Exclusive employee benefits program, including:
• Discounted private health insurance.
• Home loan refinancing support with access to leading banks.
• Savings on energy plans to reduce household bills.
• Discounted gift cards across major retailers (Coles, Amazon, JB Hi-Fi, Myer, The Good Guys, Rebel, Kathmandu, and more).

Job Types: Full-time, Part-time, Permanent, Casual

Pay: $61,792.11 – $87,953.93 per year

Expected hours: No less than 40 per week

Benefits:

• Employee discount
• Employee mentoring program
• Free drinks
• Free food
• Health insurance
• Maternity leave
• Parental leave
• Salary packaging
• Travel reimbursement

Application Question(s):

• Do you have Plating, Modern Presentation, Garnishing Techniques using Fruits , Vegetables, etc?

Education:

• Certificate I - IV (Preferred)

Experience:

• Restaurant industry: 3 years (Required)

Language:

• English (Preferred)
• French (Preferred)

Licence/Certification:

• RSA (Preferred)
• Food Safety Supervisors Certificate (Preferred)

Work Authorisation:

• Australia (Required)

Work Location: In person