Sous Chef

The Sous Chef reports to the Executive Chef - Production and provides day-to-day leadership to the Hot Kitchen and Make and Pack teams to deliver food for our airline customers. The Sous Chef will be responsible for all aspects of food production including ensuring that food is produced in line with airline specifications, meets all quality assurance controls and HACCP, whilst managing labour, materials and waste.

Your focus areas will include:

• Assist in leading the teams to ensuring food is produced to the highest quality and food safety standards are central to maintaining standards in line with HACCP, airline specification and legislation.
• Assist in the development and implementing the production schedules.
• Manage labour in line with the budget and this includes rostering and engaging labour hire agencies.
• Manage the performance of the department including finance, compliance, productivity, labour and meals/hour KPIs.
• Provide leadership, training, coaching and guidance to your team.
• Work alongside our Culinary Excellence team to develop menu presentations to our airline customers.
• Hold daily shift briefings.

To be successful in this position, we envisage you have:

• Demonstrable experience as a Sous Chef.
• Current or previous supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment is preferred.
• Strong, multi-focused administration and co-ordination experience in a complex, deadline orientated and fast- moving environment.
• Analytical with strong attention to detail.
• Well-developed leadership and communication skills with an ability to connect with people at all levels.
• Exposure to financial P&L, budgets, reducing costs is desirable.
• Working knowledge of Microsoft Office products (e.g., EXCEL).
• Australia Citizenship or Permanent Residency
• Qualification in the Culinary Arts or a related field required.