Sous Chef | The Coffs Harbour Hotel
Job Description:
Ensure kitchen adheres to weekly and quarterly budgeted wage percentage targets.
Ensure kitchen is consistently meeting weekly and quarterly budgeted gross profit margins.
Drive innovation with the daily specials board, using consumer feedback to guide menu changes and direction.
Oversee the cooking and service of food, maintaining quality and service standards with chefs, cooks, apprentices, and kitchen hands.
Implement and uphold high standards for the creation of visually appealing dishes in your kitchen.
Ensure food preparation and storage comply with all hygiene legislation and best practices.
Optimize supplier delivery schedules to enhance operational efficiency.
Adhere to correct stock receiving procedures to ensure accuracy and quality control.
Conduct daily digital kitchen audits using the designated online system, ensuring consistency and accuracy.
Maintain accuracy in reporting and uphold the integrity of digital reporting tools.
Supervise kitchen operations in the absence of the Head Chef, ensuring smooth and efficient service.
Oversee weekly stocktakes, hygiene standards, operational efficiency, and product quality.
Manage and implement any changes resulting from management team audits and feedback.
As a Sous Chef, reporting to the General Manager and Head Chef, your main responsibilities will include:
Maintain strong relationships with all AHA (Australian Hotels Association) departments to ensure up-to-date management procedures & employee contracts.
Develop strong relationships within the community including TAFE NSW to ensure strong recruitment.
Foster clear and professional communication with the General Manager and Head Chef to ensure all matters are effectively addressed.
Provide clear direction to the culinary team in alignment with management expectations, ensuring consistent execution of this vision.
Train kitchen staff to foster a culture of passion, professionalism, and continuous growth.
Oversee the ordering, receiving, and storage of food, ensuring deliveries are on schedule and properly accounted for.
Maintain the safety and cleanliness of all kitchen and food storage areas at all times.
Ensure that gross profit margins meet or exceed targets on a weekly basis.
Manage kitchen and restaurant rosters to ensure weekly wage costs are within budget.
Step in to provide Head Chef relief as required, ensuring kitchen operations continue smoothly.
Complete weekly stocktakes before Monday morning and ensure all inventory is accurately recorded.
Produce high-quality dishes that reflect current culinary trends and exceed customer expectations.
Collaborate with the marketing team on brand development, promotional initiatives, and food photography to enhance visibility.
Ensure effective communication between the kitchen and floor staff, fostering smooth operations.
Adhere to proper stock receiving processes and ensure all items are checked in according to guidelines.
Comply with strict HACCP food safety standards in all aspects of kitchen operations.
Take responsibility for maintaining routine cleaning procedures as outlined in the digital system.
Complete all required reports and promptly address any feedback or concerns raised.
Attend weekly catch-up meetings with the kitchen team to ensure alignment and continuous improvement.
Ensure all kitchen equipment is properly maintained and in optimal working condition.
Manage recruitment efforts to maintain a sufficient number of well-trained staff for each shift.
Minimize wastage, ensuring that any wastage is properly documented and accounted for.
Maintaining high-quality food production, ensuring that operational audits and guest feedback consistently reflect a 90% average score.
This includes overseeing the restaurant menu, service standards, specials board, food presentation, kitchen presentation, staff appearance, and guest reviews.
To apply please send resume and cover letter to ******