Sous Chef

Our kitchen team, although small, is dedicated, focused, and hardworking. We prioritize creating a cohesive work environment that encourages collaboration between the back and front of the house.
Who we are looking for:

Minimum 2 years relevant work experience.
Certificate IV in Commercial Cookery or Kitchen management.
Ability to work unsupervised and in a team.
Understanding of OH&S and food hygiene requirements.
Excellent communication skills.
Basic knowledge of Italian cuisine and dishes.

Duties they will perform:

Work with our head chef to plan menu and estimate food and labour supplies.
Estimate food and labour costs and manage inventory to ensure efficient resource allocation.
Prepare complex menu items with specific detailing to plating and presentation.
Monitor quality of dishes at all stages of preparation and presentation.
Train and supervise new/ less experienced staff.
Work with manager to plan staff rosters.
Oversee food stock and supplies and place orders once approved by head chef.
Discuss food preparation issues with managers, dietitians and kitchen and wait staff.
Understand guest requirements and deliver dishes as per dietary requirements.
Adhere to and enforce hygiene regulations.

Compensation and benefits:

Salary of $73,150 per year
Superannuation
Annual Leave

Job Type: Full-timeSchedule: 8 hour shifts as per rosterLocation: 216 Timor St, Warrnambool VIC 3280
Pay: $62,105.99 – $74,100.82 per year
Schedule:

8 hour shift

Experience:

Kitchen: 3 years (Preferred)

Work Authorisation:

Australia (Preferred)

Work Location: In person
Expected Start Date: 01/12/2024
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