About Us

• The Coppersmith is a family owned & operated Boutique Hotel, situated at 435 Clarendon Street South Melbourne. 
• We consist of :
• 15 luxury hotel rooms;
• Bar & Bistro;
• Rooftop &
• “Cellar 1870” for private dining.
• We are looking for a Sous Chef to join our amazing team.
• Hospitality professionals who are creative and passionate and flair for exceptional food.
• We encourage creativity & ideas
• Great location and easy travel with public transport at our door step - No 1, 12  and 96 trams and a 20 min walk from Southbank/City

Sous Chef

• To assume the Head Chefs duties when away & manage all other Chefs.
• Able to remain calm when working under pressure
• To effectively manage and co-ordinate the production of food to all areas of the hotel and maximise profitability.
• Responsible for approving all prepared food items that leave his or her kitchen.
• Ensuring the entire kitchen production is maintained to the highest culinary standards.
• Ensuring that all foods are stored and prepared in a safe and hygienic manner.
• Ensuring that all sections and staff are ready for service.
• Ensuring that all standard recipes and production specifications are maintained.
• Responsible for the day to day running of all kitchen activities.
• Sound financial capabilities in managing kitchen costs 
• To ensure that the Coppersmith kitchen always produces high-quality food.
• To check quality and accuracy of all daily deliveries of food and non-food related items.
• To possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly.
• To supervise, check and correct all food preparation and rotation requirements for service.
• To anticipate and attend to the guest's needs and desires immediately.
• To delegate duties to Chefs of a lower grade.
• To liaise with all Chefs regarding the restaurant and functions.
• Involve in Menu development with the Head Chef
• To liaise with the Venue Manager /Supervisors to ensure a smooth-running operation.
• To ensure that all standard recipes are followed in all outlets.
• To monitor the rotation of stock in all storage facilities. Closely monitor ordering and related par levels to achieve food cost targets.
• Covid 19 Vaccinated

Benefits

• Competitive Salary
• Close to public Transport and free on street parking
• 4 weeks annual leave
• Stability
• Life, work, balance