This role is a fantastic opportunity for a Sous Chef to be a part of a young, energetic and passionate team. Playing a vital support role to the Head Chef to assist in the training and development of the kitchen team. Responsible for the delivery of a consistent and high-quality product as well as assisting the Head Chef in maintaining and managing food and staff costs on a daily basis.

Key responsibilities & accountabilities:

• Assisting in menu development showcasing seasonal local produce, costed to meet forecast budget.
• Be responsible for the day-to-day culinary operations of the kitchen including ordering, staffing and food safety, as a support and as a leader in the Head Chefs absence.
• Supervise all food preparation and presentation to ensure quality and venue standards.
• Running high volume services effectively and efficiently.
• Ensure that food operations are within budgetary requirements for labour, product and operational expenses under the guidance of the Head Chef and Management.
• Monitor, evaluate and modify the quality and consistency of food and product delivery.
• Training and development of kitchen team.

Measures of performance:

•  KPI’s as defined by Head Chef

Capabilities:

• Inspiring Others
• Decision Making
• Self-Motivated
• Communication
• Building Trust and Teamwork
• Driving Excellence

Benefits:

• Flexible working schedule on a rotating roster to encourage work/life balance.
• Excellent support network and work culture.

• Must have Sous Chef experience in a similar restaurant or pub.
• Experience in a high-volume restaurant or pub is required.
• Capability to assist the Head Chef to manage & monitor financial budgets for food & labour costs.
• Effective leadership skills including the ability to train and mentor staff.
• Demonstrated ability in maintaining high and consistent food standards while following HACCP procedures.