Sous Chef

2 weeks ago

Gosford, New South Wales, Australia Frontline Hospitality Northern NSW Full time $90,000 - $120,000 per year

Responsibilities:

  • Lead and inspire the culinary team to consistently deliver exceptional dishes that reflect the commitment to quality and innovation.
  • Develop and execute creative and seasonal menus that tantalize the taste buds of the guests, while ensuring financial viability and profitability.
  • Oversee kitchen operations, including food preparation, cooking, and plating, to maintain the highest standards of quality and presentation.
  • Drive cost efficiency by managing inventory, minimizing waste, and optimizing kitchen processes.
  • Foster a positive and collaborative work environment by providing guidance, support, and mentorship to team members.
  • Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Requirements:

  • Proven experience as a Sous chef in a high-volume, upscale pub, restaurant or hotel environment.
  • Exceptional culinary skills and a passion for creativity and innovation.
  • Strong understanding of financials and ability to manage food costs and labour expenses effectively.
  • Hands-on approach with a willingness to lead by example and work alongside team members.
  • Excellent leadership, communication, and interpersonal skills.
  • Ability to thrive in a fast-paced, high-pressure environment and maintain composure under stress.

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on or quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

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