Sous Chef

24 hours ago

Sydney, New South Wales, Australia Etymon Projects Full time $90,000 - $120,000 per year
  • Excellent product with a loyal following
  • Opportunities for growth and development in upcoming projects
  • Venue will be closed on Sundays so guaranteed weekend day off

Full Job Description

Join us as part of the long-awaited opening of Loulou CBD in the heart of Martin Place, our French all-day Bistro, Boulangerie and Traiteur in Sydney's CBD in June. We are all about the best breads, croissants and other viennoiserie, charcuterie and fromage.

The Company

The Etymon Projects vision is to create, curate and manage world class hospitality, lifestyle and leisure businesses within Australia and off-shore.

We want to work with people who align with the Etymon values of Excellence, Innovation, Integrity and Passion and who want to be a part of a growing hospitality services business with people at its centre.

The Opportunity

The Sous Chef supports the Head Chef in the day-to-day running of the Bistro kitchen. As part of a new opening, you will play a lead role setting kitchen standards, ensuring a consistent, well-executed product, and creating a high-performance, supportive team culture.

Reporting to the Head Chef and Head Chef of Loulou Concepts, you will facilitate kitchen operations, ensuring dishes are prepared according to specification, hygiene and safety protocols are adhered to at all times, and service of dishes on our menu to our guests is executed to the highest standard every time.

Responsibilities

  • Supporting the Head Chef and Head Chef of Loulou Concepts in the creation and execution of seasonal menus
  • Developing kitchen services standards that ensure efficiencies and compliance
  • Managing COGS, stock, and wages to ensure profitability
  • Fostering a high-performance culture by benchmarking behaviour
  • Managing supplier relationships to ensure the best possible product available to guests
  • Training, mentoring, and developing the kitchen team

Experience and Qualification

  • Proven experience leading teams in fine dining restaurants
  • Experience in Hatted or Michelin environments preferable
  • Experience with restaurant openings beneficial
  • Proven leadership style and experience nurturing and developing young talent
  • A commitment to personal and professional growth

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