Sous Chef

We are a high quality, well regarded Canberra venue with one of the best kitchens in town, serving exceptional food in a spectacular setting. The role is essentially a four day working week as the venue opens from Thursday to Sunday. This is a great career move for someone who is willing and able to take their cooking to the next level.
You will:
Develop new dishes based on seasonal changes and customer demand, in conjunction with the head chef. Assist with the preparation and planning of new menus. Ensure the kitchen activities operate in a timely and efficient manner. Monitor and record inventory par levels. Order new supplies as required. Provide support for junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet the restaurant and kitchen standards. Create rosters for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the head chef's absence. Monitor critical control points for take away food. Monitor, supervise, and implement the food safety program. Any other duties required for a smooth operation of the kitchen and business. You should have:
Experience in fast-paced lunch and dinner service (5 years plus)
Experience in fine dining
Knowledge and experience in classical sauce making.
Qualifications:
Certificate IV in Commercial Cookery
Food Safety Certificate
Please note that the business is open 4 days a week and you should be available to work from Thursday to Sunday - 4 lunches and 4 dinners over this period.
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