Sous Chef

Job Summary The Sous Chef is the creative and operational leader of the kitchen. This senior role is responsible for the overall success of the kitchen, including menu development, staff management, financial performance, and maintaining the highest standards of food quality and hygiene. The Head Chef will lead the kitchen team to deliver an exceptional culinary experience for all guests. Key Responsibilities

• Kitchen Operations:
• Oversee all day-to-day kitchen operations, including food preparation, cooking, and plating.
• Maintain a pristine and organized kitchen environment, ensuring all stations are stocked and functional.
• Manage kitchen logistics, including the flow of food from storage to service.
• Menu Development & Innovation:
• Design and create new menus, specials, and recipes based on seasonal availability and market trends.
• Continuously test new dishes to ensure they meet quality and cost standards.
• Work with the management team to align the menu with the restaurant's brand and profitability goals.
• Team Leadership & Management:
• Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, cooks, and dishwashers.
• Create and manage staff schedules to ensure adequate coverage and labor cost efficiency.
• Conduct regular performance reviews and provide ongoing training and feedback.
• Financial & Inventory Management:
• Manage the kitchen budget and monitor food and labor costs to maximize profitability.
• Oversee all purchasing and receiving of ingredients, ensuring quality and negotiating with suppliers.
• Conduct regular inventory checks to minimize waste and prevent shortages.
• Quality Control & Compliance:
• Ensure every dish leaving the kitchen meets the highest standards for taste, presentation, and quality.
• Uphold and enforce all food safety and hygiene regulations, including HACCP standards.
• Conduct regular inspections of the kitchen and storage areas to ensure cleanliness and safety.

Qualifications & Skills

• Proven experience as a Head Chef or in a senior kitchen management role.
• Exceptional culinary skills and extensive knowledge of cooking techniques and food trends.
• Strong leadership and communication skills, with the ability to inspire and manage a team.
• Excellent organizational and multitasking abilities.
• Solid understanding of kitchen financial management, including budgeting, inventory control, and cost analysis.
• Relevant food handling and safety certifications are essential.
• Must be able to work flexible hours, including nights, weekends, and public holidays.

Job Type: Full-time Pay: $76,000.00 – $80,000.00 per year Benefits:

• Employee discount
• Free drinks
• Free food
• Visa sponsorship

Work Authorisation:

• Australia (Preferred)

Work Location: In person