Sous Chef Opportunity

3 days ago

Toowoomba, Queensland, Australia Toowoomba Sports Club Full time

SOUS CHEF

Permanent full-time role 38hr week – Permanent staff pool

Description

In the role of Sous Chef you will be working closely with the Executive Chef to assist develop policy and procedures. You will be focused on strong leadership and will work with the staff in various sections of our commercial kitchen. You will be responsible for the performance of staff under the guidance and instruction of the Executive Chef.

To qualify for this role, you must have completed formal trade industry training and hold a minimum culinary qualification of a Certificate IV in Commercial Cookery. You will also have proven industry experience with a minimum of 3 years practical experience. These combined credentials will ensure you have the skill set to independently operate and to oversee all staff functions.

The successful applicant will have the proven ability to effectively lead in a fast-paced environment and contribute positively to continually improving the workplace.

Outline of duties

v Assist the Executive Chef to ensure efficient production of food in our Commercial Kitchen

v Work both independently and as a leader guiding chef's, cooks, apprentice staff and junior staff under your supervision

v Oversee staff members to ensure continual workflow and allocate work as required.

v Monitor production time of meals to ensure timely service to customers.

Monitor production and quality of meals to ensure a high standard is maintained

v Monitor all staff activity to ensure their compliance with food safety standards and workplace health & safety guidelines.

v Assist the Executive Chef by collaborating and contributing ideas to menu planning.

v Display exemplary work ethic

v Place stock orders under the guidelines given by the Executive Chef and ensure stock levels are satisfactory for efficient trade

v Oversee stock deliveries and instruct staff to ensure safe handling and stock control procedures are maintained.

v Instruct and oversee the maintenance of the department to ensure a clean, organised, and safe kitchen environment in your allocated section.

v Ensure staff monitor refrigeration equipment and complete checklists as instructed by the Executive Chef as required for compliance with the food safety guidelines.

v Monitor equipment suitability and identify and report equipment problems to the Executive Chef

v Allocate and oversee all cleaning procedures

v Display a professional work ethic and contribute to positive team culture.

Job Requirements

v Minimum Culinary qualification of a Certificate IV in Commercial Cookery

v Proven experience in a high-volume commercial cooking environment

v Knowledge of best cooking practices, cooking methods, ingredients, and equipment

v Ability to clearly give instruction and guide staff to strictly follow recipe guidelines

v Excellent communication and interpersonal skills, with the ability to build relationships with colleagues.

v Strong organisational skills, with the ability to manage multiple tasks simultaneously.

v Demonstrated ability to work effectively in a fast-paced environment.

v Ability to work flexible hours, including evenings and weekends.

Work Hours

This is a permanent role, 38hours per week.

Job Type: Full-time

Pay: $ – $90,000.00 per year

Expected hours: 38 per week

Physical Setting:

  • Bistro
  • Café
  • Restaurant

Shift:

  • 8 hour shift
  • Afternoon shift
  • Day shift
  • Evening shift
  • Morning shift

Work Days:

  • Weekend availability

Experience:

  • Kitchen: 3 years (Preferred)

Work Authorisation:

  • Australia (Required)

Work Location: In person

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