Laundy Hotels are seeking a Senior Sous Chef to join the team at the Woolwich Pier Hotel.
 
Located a short stroll from Clarkes Point Reserve, the Woolwich Pier Hotel is spread across two spacious levels, overlooking the picturesque Sydney Harbour.
 
Downstairs is a mix of exposed brick, concrete, blond timber floors, and glass. While upstairs is full of old-world colonial charm, with a balcony that provides patrons with a leafy outlook and water views.
 
The Pier is a cornerstone of the local community, and a popular destination for Peninsula visitors - who are looking to enjoy a day out with friends, to meet for a celebratory dinner, or host a milestone event.
 
WHY LAUNDY HOTELS?                
Laundy Hotels are a fourth-generation hospitality group, priding itself on exceptional customer service and community engagement.
 
The Laundy’s learned hospitality the old-fashioned way. We encourage an innovative and creative mindset, that can be translated into both our people and those we service. Our dedication to seeing our team members grow and flourish in their careers is at the core of what we do – all whilst delivering an exceptional customer experience to our communities.
 
Our growing portfolio sees over 40 diverse venues, spanning across Sydney and regional New South Wales.
 
THE OPPORTUNITY
Reporting to the Head Chef, as a Senior Sous Chef at the Woolwich Pier Hotel you are responsible for but not limited to:

• Support the Head Chef in managing the kitchen team, and ensure high standard of consistency and quality  
• Oversee the daily operation of the kitchen and run shifts back to back 
• Preparing and producing dishes on the line with our highly efficient and harmonious kitchen team
• Maintaining high level kitchen standards and quality
• Assisting in achieving consistent GP and wage results
• Wage management, stocktake and GP monitoring 

f this advertisement resonates with you, please get in touch with your application today. We look forward to speaking with you! 

WHO ARE YOU
As a driven, passionate and focused individual you will possess the following attributes and skills:

• Minimum 2 years Head Chef experience in a high-volume venue
• Committed to the best standards of food preparation and service 
• Experience with seasonal fresh cook to order menu's 
• Knowledge and experience of kitchen food safety systems 
• Can work under pressure and is an excellent team player 
• Excellent leadership and communication skills 
• Relevant skills for stocktaking and cost control