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Sous Chef
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Lake Karrinyup country club is Western Australia's premier private golf club and rated as one of the top golf courses in Australia
LKCC members and guests expect our team to be professional and reliable whilst delivering first class services within a fast-paced environment.
We are looking for a full time Sous Chef to join the team here at LKCC.
Experience is essential, the successful candidates must be able to work within and as part of a team. Under the supervision of our Executive Chef, you will be professional, determined, forward thinking, and provide exceptional service to our members, whilst maintaining the highest of standards achievable.
The key responsibilities of this role are to:
. Create optimum Member satisfaction by providing the highest standard of food quality and presentation;
· Monitor the consistency of preparation and presentation in all food production areas to ensure they conform to the Club's established standards;
· Assist the Executive Chef to achieve financial targets and sales growth in accordance with budgets;
· Liaise with purchasing and suppliers to ensure all food items ordered are delivered and are of the highest quality at the most competitive prices;
· Ensure a market list is prepared daily to ensure an adequate supply of fresh seasonal produce;
· Conduct periodical checks on food delivery and storage areas during the Executive Chef's absence to maintain quality of food and hygiene standards;
· Be responsible for maintaining the cleanliness and hygiene in all kitchen operational areas;
· Review and make recommendations on menus and pricing, assisting the Executive Chef in preparing menu changes and ensuring the relevant changes occur as planned;
· Utilise sales analysis in menu planning and implement menu engineering techniques to assist the Executive Chef with implementing an annual food and beverage promotion plan for the restaurant;
· Select, evaluate, train, coach, counsel, discipline and develop kitchen employees in accordance with best practice guidelines.
· Ensure all kitchen employees have appropriate supervision and training, including the use of kitchen equipment;
· Ensure that training for kitchen and front of house employees is conducted and coordinated with restaurant manager, and restaurant supervisors, prior to introducing new menu items (inclusive of daily specials).
· Provide support to back of house and front of house operations to ensure a quality product is delivered at all times;
· Liaise with the Executive Chef to ensure employee rostering provides an excellent level of service to Members and guests; and
· Direct and coordinate kitchen employees to ensure the day to day operational requirements are completed in a timely manner and that Members and guests expectations are met.
General:
· Maintain a professional image and excellent presentation on duty at all times.
· Maintain a high standard of personal hygiene, dress, uniform, and body language.
· Contribute to the morale of the restaurant by maintaining effective relationships with restaurant colleagues
· Attend all meetings and training sessions as required.
· Ensure all policies, procedures, standards, and guidelines are complied with.
· Perform any additional duties within your skills and abilities, as directed by the Executive Chef.
· Maintain relevant and current knowledge of cooking and cuisine trends and make appropriate suggestions and recommendations to the Executive Chef and Director of House.
· Maintain knowledge of Occupational Safety and Health, fire and emergency requirements.
