Organica St Leonards is a newly opened venue with a strong kitchen team looking for an AM Sous Chef to help fill out our roster. The role requires a hospitality professional with strong attention to detail and that ensure effective control of a kitchen team of up to 5.

The Sous Chef works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

Provides meal quality and consistency by following designated recipes.

Monday-Sunday 6am-2pm

Main duties and responsibilities include:

Directs food preparation and collaborates with executive chef.

Helps in the design of food menu.

Produces high quality plates, including both design and taste.

Oversees and supervises kitchen staff.

Assists with menu planning, inventory, and management of supplies.

Ensures that food is top quality and that kitchen is in good condition.

Keeps stations clean and complies with food safety standards.

Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

Prepares food properly.

Schedules staff shifts.

Trains new employees as per Company policies and procedures.

Assists Head Chef with ordering food supplies.

Monitors and maintains kitchen equipment.

Solves problems that arise and seizes control of issues in the kitchen.

Must wear the Organica uniform provided

Certificate 4 in professional cookery.

Five (5) years experience in quality restaurant/bistro/cafe as Sous Chef.

HACCP, Health and safety and food hygiene and handlers certificates.