The Sous Chef leads the kitchen brigade with the guidance of the Executive Chef. This position is responsible for managing the output from the kitchen and ensuring quality assurance, food management processes, and recipe consistency are all at expected standard. Key duties of the role include:
- Able to work with the Executive Chef to supervise the quality and consistency in outlet as well as all function orders.
- Oversee cost control and budgeting, and be able to identify opportunities for improvement of food/labor costs.
- Be involved in Recruitment, Training and Development of the culinary team.
- Maintain knowledge of local competition and suppliers as well as keep up with general industry trends.
- Generous salary - $85,000 plus superannuation.
