Sous Chef

5 hours ago

Nowra New South Wales Australia Shoalhaven Ex-Servicemens Club Limited Full time $100,000 - $200,000 per year

IMMEDIATE START

Benefits…

  • Excellent annual salary + benefits
  • Condensed work week – more free time
  • Brand new $1M kitchen at one of our locations
  • A supportive and people-first workplace
  • Rewards & recognition program
  • Growth & Development opportunities
  • Uniform provided
  • Silver golf membership

Why we have this role…

The Sous Chef plays a critical leadership role within our kitchen team, supporting the Head Chef and ensuring the smooth day-to-day operations of our food outlets. This role ensures high standards of food quality, safety, and presentation while fostering team collaboration, training, and efficiency. The Sous Chef contributes to customer satisfaction by maintaining a well-functioning kitchen that supports exceptional dining experiences.

What key responsibilities does this role have?

  • Lead and oversee daily kitchen operations in support of the Head Chef
  • Maintain high levels of food quality, safety, and hygiene in line with legislation
  • Manage kitchen team performance, training, and development, including apprentices and trainees
  • Assist with rostering, forward planning for events and labour costs
  • Design seasonal menus and function packages in consultation with leadership
  • Conduct stock control, ordering, and supplier negotiations
  • Ensure accurate administration in line with the Registered Clubs Act and food safety compliance
  • Maintain clear communication with senior management and contribute to a positive team culture
  • Provide hands-on support during service and kitchen preparation
  • Act as a point of escalation for customer or team issues in the absence of the Head Chef

Ideal background…

  • Experienced Sous Chef or motivated and talented CDP ready for the challenge
  • Certificate III in Commercial Cookery (or higher)
  • Minimum 2 years within a reputable hospitality or club environment
  • Demonstrated experience managing and leading a kitchen team in a fast paced environment
  • Excellent leadership and team management abilities, with a proven track record of developing and motivating kitchen staff
  • Strong culinary skills and a deep understanding of various cooking techniques and food trends
  • Strong understanding of food safety laws, WHS, and relevant hospitality legislation
  • High level attention to detail, committed to a high standard of presentation and quality
  • Experience designing menus and managing food cost controls
  • Solid service background with a focus on customer satisfaction
  • Calm and professional communication, able to problem solve and collaborate with both BoH & FoH effectively.

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