Competitive Salary and Team Member Benefits: Incredible team member discounts from your first day on-the-jobUp to 50% off stays at EVT hotels – Rydges, QT, Atura, Lylo, Independent Collection and more$2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and moreDiscounts through partnerships with JB HiFi, Specsavers, AH Beard, Les Mills+ & Vittoria CoffeeEpic winter and summer savings and discounts at Thredbo.Free access to counselling, wellbeing, financial, dietary and legal coaching through our Employee Assistance ProviderRapid career growth opportunities through our EVT networkLocal community involvement, volunteering and charitable givingAustralia and NZ's largest and most diverse experiences companyAbout EVT: When you join EVT, you are joining one of Australia and New Zealand's leading experience companies.
EVT encompasses entertainment businesses that excite every sense, ventures driven by a passion for new opportunities, and travel businesses that always feel local and authentic.
At EVT, we're the shakers and the Daymakers.
The experience creators.
The possibility makers and opportunity takers.
We aim to make a positive impact on our people, communities and environment, every day.
About the Business: Bacchus Restaurant and Bar at Rydges South Bank Hotel is a well-established award-winning premium dining venue, offering innovative and modern cuisine.
We strive for perfection and take pride in everything we do.
About the Role: This Sous Chef role offers a unique opportunity for a top-tier professional to join a likeminded team at this iconic Brisbane venue.
With refined culinary skills, strong organisational techniques, and excellent interpersonal abilities, this is your chance to make a lasting impact on an established and respected brand.
We seek a results-driven kitchen leader who is motivated and embraces challenges.
Bacchus Restaurant is open for dinner only, Wednesday to Saturday, with a focus on quality produce and seasonality.
Be part of a cohesive and cooperative team where a positive culture is at the forefront of everything we do.
Work with likeminded hospitality professionals who are passionate about produce and teamwork.
Key Duties and Responsibilities: Assist the Chef de Cuisine in the daily operations of the kitchen.Take a hands-on approach and lead by example.Collaborate with the Chef de Cuisine and key stakeholders to develop, evolve, and innovate menus across service periods, ensuring the venue consistently exceeds guest expectations.Build and maintain relationships with suppliers to secure the finest produce available.Ensure the business meets its financial and operational goals through effective cost control and management.Maintain standards and procedures in the kitchen.Assist in the onboarding, training, and development of Bacchus kitchen staff.Foster a culture of inclusion, innovation, and excellence, ensuring that team members have the support, skills, and tools to excel in their roles and grow.Skills and Experience Required: Previous experience at a Sous or Junior Sous Chef level in a high-end restaurantAdvanced culinary skills and knowledgeProficiency in all sections of the kitchenFlexibility and adaptabilityOverall, a desire to create and serve beautiful cuisineStrong leadership and management skillsA calm temperament with the ability to lead by exampleAdvanced communication skillsQualifications: Certificate III in Commercial CookeryCompletion of cookery apprenticeship or equivalentApplication Questions: Which of the following statements best describes your right to work in Australia?How many years' experience do you have as a sous chef?Which of the following culinary arts qualifications have you obtained?How much notice are you required to give your current employer? #J-18808-Ljbffr