Sous Chef

Summary:

Responsible for assisting the Chef de Cuisine in overseeing and managing all aspects of the Culinary Operations for the 1 Kitchen Restaurant, including supervision of the stewarding team, food procurement, processing, production, service execution, and financial performance monitoring; covering cost of goods, BOH payroll, and operational line items. Actively contributes to menu development, zero waste plan, specials creation, recipe development, and costing.

Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.
• Leads, holds and participates in regular scheduled communication meetings with Line Staff, both FOH & HOH.
• Ensures that ALL food served is of the correct standard in quality, taste, and presentation.
• Creates an environment of alignment for all F&B employees to achieve property goals.
• Develops and implements along with the Chef de Cuisine, strategies and practices which support employee satisfaction.
• Coaches, communicates, and reinforces the properties vision and mission statement.

Qualifications:

• Qualification in Commercial Cookery essential
• Experienced and passionate in locally sourced, farm to table concepts, with 2 years' experience in the Melbourne restaurant market
• Minimum 5+ years industry experience
• A passion for the hospitality industry as a whole
• Excellent written and verbal communication skills
• Exceptional time management skills and the ability to work under pressure
• Proven ability to run operations with ownership and accountability
• A shared passion and responsibility towards our groups vision and values
• Understanding of compliance with all company, local and state legislation
• Ability to work flexible schedules, including weekends and evenings if needed

What we offer:

• Birthday & volunteer leave
• Team recognition program
• F&B 50% discount
• Team member & friends & family rates for hotel stays
• Regular health & wellness events
• Career advancement
• Salary $78,000 - $80,000 + Super
• 1 Hotel is located in the Docklands, very close to public transport and parking

Job Type: Full-time

Pay: $78,000.00 – $80,000.00 per year

Work Authorisation:

• Australia (Required)

Work Location: In person