Sous Chef

Join Our Team at Redcape Hospitality

Redcape Hospitality is on the look out for a talented, passionate Sous Chef to join our phenomenal Kitchen Team at Orion Hotel. We're after values-aligned people that maintain a high standard of operations, focusing on delivering a seamless end-to-end customer experience and fostering a culture of performance.

Collaborative endeavours with the Venue's Head Chef, collective Kitchen Team as well as the potential for collaboration with our Group Executive Head Chef and General Manager Food would expand your thinking, foster healthy relationships with well renown industry professionals and enable opportunities for self-development & career progression.

At Redcape, we're devoted to a strong, people-first vision. We pride ourselves on creating an environment of trust so that our people feel enriched, empowered and valued. Our commitment is to the betterment of our people and the community. We are dedicated to supporting our staff to thrive and develop in their careers, delivering extraordinary hospitality experiences that enrich our communities.

Role Purpose

• To lead through Redcape's purpose, values and behaviours to deliver on our key performance metrics.
• To support your Head Chef in building, coaching and developing a skilled, capable and motivated kitchen team that delivers extraordinary customer experiences and drives venue performance.

Key Qualifications, Attributes, and Responsibilities:

• Proven leadership experience in managing and motivating a kitchen team to ensure operational efficiency and high standards of service.
• Minimum 2 years in a similar role.
• Strong culinary skills and knowledge in food preparation, recipe consistency and maintaining high food quality across all kitchen stations.
• Ability to foster a customer-first culture, utilising customer feedback to continuously improve the dining experience.
• Financial acumen, with the ability to manage kitchen costs, achieve revenue targets and meet budgeted goals.
• Experience in maintaining compliance with food safety regulations, WHS standards and legal obligations within kitchen operations.
• Excellent communication skills, with the ability to clearly convey expectations and coordinate effectively between kitchen and front-of-house teams.
• Strong time management skills, with the ability to prioritise tasks and ensure smooth operations during peak service periods.
• Demonstrated ability to develop and train kitchen staff, identify skill gaps and encourage professional growth within the team.
• A proactive and solutions-focused approach to managing customer needs and ensuring a positive and memorable dining experience.
• Commitment to maintaining high standards of cleanliness, organisation and operational excellence in the kitchen, ensuring a safe and efficient work environment.
• Flexible availability to suit prep, lunch & dinner services across 7 days of operations in conjunction with our Hotel's operating hours.
  
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• Qualifications/Certifications: Certificate III in Commercial Cookery and/or Kitchen Management.

Enjoy the benefits of Redcape Hospitality

• With a diverse portfolio of 30+ hotels across NSW and QLD, Redcape provides unparalleled growth opportunities within Australia's hospitality industry.
• Extensive training opportunities for professional development and career progression.
• Staff benefits which include, but are not limited to 40% off on-premise Food & Beverage and 10% off consumable Bottle Shop purchases (across all Redcape Venues).
• An opportunity to engage and give back to the community through our Publinc Communities platform.
• Clearly defined career progression pathway.

For more about Redcape Hospitality visit 

Apply now to join a like-minded team who take pride in creating exceptional customer experiences plus strategic opportunities for you to grow and excel in a values driven environment