Sous Chef - Full Time position Location: 11-13 Torquay Road, PIALBA, Hervey Bay, QLD, 4655.
Employment Type: Full Time
Salary: Ranging from $80,000 to $90,000 AUD depending on experience and skills. The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB.
The Hervey Bay RSL has a vacancy opening for a Sous Chef. We are looking for an experienced and qualified candidate.
Currently we are renovating the Club to expand our dinning area, therefore looking for additional Sous chefs.
Responsibilities and Main duties: Responsible for ensuring strict stock control measures are observed Responsible for ensuring effective communication and teamwork within the kitchen. Responsible for ensuring a high standard of customer service. Responsible for operating all kitchen equipment in a safe manner. Responsible for preparing orders by using required equipment. Responsible for ensuring a high level of hygiene in the kitchen. Responsible for supervision and training of apprentices when required To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis. To follow the size, style and presentation of food items, as required by the Executive Chef. To maintain effective and efficient operations of the kitchen in the absence of the Head Chef, Executive Chef. Assist in implementation and operations of HAACP and Food Safety Plan To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Head Chef, or Executive Chef. To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature. To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department. To assist and train apprentices and to supervise kitchen hands under direction from the Head Chef, or Executive Chef. Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for. To maintain kitchen equipment and utensils according to the Club's standards and procedures. To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments. To assist with stock management and wastage of products and stocktake as required. To communicate effectively with all staff within the Club. To assist with the development of food cost controls. Assist with the implementation and planning of menu changes. Any other duties which are reasonable and lawful as requested by Management. Qualifications and Experience: Certificate III or IV in Commercial Cookery Proven experience as a qualified chef for minimum of 2 years. Proven experience supervising apprentices.(not required for a qualified chef position) Food Hygiene certificate. Time Management skills Excellent communication and organizational skills High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff when required Staff Benefits: Staff discounts 5 weeks annual leave, plus leave loading Car parking available
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