Sous Chef

Full job descriptionIMMEDIATE STARTAn opportunity to be the SOUS CHEF at Tropicana, an iconic Italian Restaurant in Darlinghurst Sydney, and to help it to transition to new heights as part of the new renovations.Successful applicant must have significant experience as a senior Sous Chef in a kitchen brigade. Should be able to demonstrate high technical skills and be able to produce quality food with integrity of produce and recipe. Must have a deep knowledge of, and ability to produce genuine Italian food. Applicant must be able to teach and mentor others as well as reporting to owners. Strong leadership skills are required with motivation for constant service perfection, meeting key performance indicators and working within the established brand values.Open seven days from breakfast, lunch and dinner.Small team with less than 15 chefs. Full time position: 5 days, 2 days off - package starting salary $65,000 - $90,000+ super. Life / Work balance.To be part of the team and assist the Head Chef at Tropicanaand be responsible for the preparation and delivery of exceptional Italian food, recipes and produce as well as having a customer service focus. Maintain high level aspects of kitchen operations as well as product development. You will need to ensure the highest level of consistency and maintenance of the kitchen and build a senior team and have an unfaltering attention to the food safety program. You will be required to work with effective communication and oversee that all food and service is delivered at the highest standards in a busy environment; will be friendly, polite and courteous at all times.Skills & Experience

• Have excellent communication and organisational skills
• Certificate 4 in Kitchen Management
• Work ‘hands on’ in a busy environment.
• Be committed to exceeding guest expectations and delivering excellent produce and hospitality
• Desire to continue learning & growing in the industry.
• Have excellent technical skills
• Exceptional people skills and social awareness
• Ability to teach others and mentor new staff.
• Ability to assist and work with the planning and organisation aspects of the kitchen with the Head Chef
• Meet KPIs including food costing, labour costing, rosters, reporting.

Pay: $63,000.00 – $89,257.30 per yearBenefits:

• Employee discount
• Free food
• Visa sponsorship

Work Location: In person