Sous Chef

6 days ago

Wollongong, New South Wales, Australia Redcape Hotel Group Full time

Overview
Redcape Hospitality is on the look out for a talented, passionate Sous Chef to join our Kitchen Team at Figtree Hotel. We seek values-aligned people who maintain a high standard of operations, focus on delivering a seamless end-to-end customer experience and foster a culture of performance.
Collaborative endeavours with the Venue's Head Chef and the Kitchen Team, with potential collaboration with our Group Executive Head Chef and General Manager Food, will expand thinking, foster relationships with industry professionals and enable opportunities for self-development and career progression.
We are devoted to a strong, people-first vision. We create 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, supporting staff to thrive and develop in their careers and deliver extraordinary hospitality experiences.
Role Purpose
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.
For more information please visit:
Qualifications/Certifications
: Certificate III in Commercial Cookery and/or Kitchen Management.
Benefits
With a diverse portfolio of 30+ hotels across NSW and QLD, Redcape provides opportunities for growth within Australia's hospitality industry.
Extensive training opportunities for professional development and career progression.
Staff benefits: 40% off on-premise Food & Beverage and 10% off consumable Bottle Shop purchases across Redcape Venues.
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
Application Notes
Apply now to join a like-minded team who take pride in creating exceptional customer experiences and offer opportunities for growth in a values-driven environment.
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