Company: The Bay Hotel Mornington Pty Ltd
Job Title: Sous Chef
Salary: $75,000 to $85,000 per year
Location: Mornington VIC 3931
Department: Kitchen
Reports To: Head Chef
Purpose of the Role: The Sous Chef assists the Head Chef with planning, directing, controlling, and producing high-quality food across all food and beverage outlets. Responsibilities include training staff, maintaining food safety and hygiene standards, managing food costs, and ensuring consistent food quality.
Key Accountabilities:
Kitchen Operations:
• Assist the Head Chef in coordinating and producing quality food for all outlets.
• Ensure a continuous supply of food, estimating consumption, and ordering as needed.
• Oversee daily food preparation, coordinating kitchen staff assignments to maintain standards and timely food preparation.
• Operate in compliance with Victoria's food handling regulations.
• Deputize for the Head Chef in their absence, maintaining standards and productivity, and liaise with floor supervisors for smooth service.
• Ensure consistency in taste, presentation, and food temperature.
• Monitor food displays, portion control, and proper food storage.
• Assist with managing food costs and achieving F&B revenue targets.
Menu Development:
• Assist in creating new menu items and developing standard recipes and costing.
• Review and implement seasonal menus.
• Train staff on new menu items prior to release.
• Ensure the menu aligns with guest expectations.
Ordering & Stocktake:
• Order kitchen supplies as required and inspect food deliveries for quality.
• Control food wastage and spoilage, maintaining portion sizes and assisting with food cost control.
Health, Safety, and Hygiene:
• Ensure proper and safe use of kitchen equipment.
• Monitor and report on equipment condition and compliance with health and safety regulations.
• Adhere to HACCP guidelines and maintain cleaning schedules.
Reporting & Analysis:
• Complete daily reports, including cover numbers and complaints.
• Update the communications board with relevant information.
• Review monthly profit and loss statements with the Head Chef and discuss future business strategies.
Communication:
• Participate in team handover meetings and F&B operations meetings.
• Work closely with front-of-house staff to ensure smooth service delivery.
Staff Management:
• Prepare weekly rosters, maintain staffing levels, and provide operational assistance.
• Lead by example, assist with recruitment, and recognize staff achievements.
• Identify training needs, conduct performance reviews, and address staff issues.
Occupational Health and Safety:
• Follow OH&S policies and procedures and report unsafe practices immediately.
Other:
• Perform additional duties as required by the manager and adhere to company policies and grooming standards.
Skills and Experience:
• Demonstrated experience as a Sous Chef or similar role.
• Strong leadership and organizational skills.
• Ability to work under pressure with attention to detail.
• Excellent customer service skills and team spirit.
• Proficiency in computer applications and inventory systems.
Qualifications:
• Commercial Cookery Certification (Cert III or trade qualification).
• Experience leading a team and holding a Food Handlers certificate.
• Computer literate with knowledge of various software applications.
Job Title: Sous Chef
Salary: $75,000 to $85,000 per year
Location: Mornington VIC 3931
Department: Kitchen
Reports To: Head Chef
Purpose of the Role: The Sous Chef assists the Head Chef with planning, directing, controlling, and producing high-quality food across all food and beverage outlets. Responsibilities include training staff, maintaining food safety and hygiene standards, managing food costs, and ensuring consistent food quality.
Key Accountabilities:
Kitchen Operations:
• Assist the Head Chef in coordinating and producing quality food for all outlets.
• Ensure a continuous supply of food, estimating consumption, and ordering as needed.
• Oversee daily food preparation, coordinating kitchen staff assignments to maintain standards and timely food preparation.
• Operate in compliance with Victoria's food handling regulations.
• Deputize for the Head Chef in their absence, maintaining standards and productivity, and liaise with floor supervisors for smooth service.
• Ensure consistency in taste, presentation, and food temperature.
• Monitor food displays, portion control, and proper food storage.
• Assist with managing food costs and achieving F&B revenue targets.
Menu Development:
• Assist in creating new menu items and developing standard recipes and costing.
• Review and implement seasonal menus.
• Train staff on new menu items prior to release.
• Ensure the menu aligns with guest expectations.
Ordering & Stocktake:
• Order kitchen supplies as required and inspect food deliveries for quality.
• Control food wastage and spoilage, maintaining portion sizes and assisting with food cost control.
Health, Safety, and Hygiene:
• Ensure proper and safe use of kitchen equipment.
• Monitor and report on equipment condition and compliance with health and safety regulations.
• Adhere to HACCP guidelines and maintain cleaning schedules.
Reporting & Analysis:
• Complete daily reports, including cover numbers and complaints.
• Update the communications board with relevant information.
• Review monthly profit and loss statements with the Head Chef and discuss future business strategies.
Communication:
• Participate in team handover meetings and F&B operations meetings.
• Work closely with front-of-house staff to ensure smooth service delivery.
Staff Management:
• Prepare weekly rosters, maintain staffing levels, and provide operational assistance.
• Lead by example, assist with recruitment, and recognize staff achievements.
• Identify training needs, conduct performance reviews, and address staff issues.
Occupational Health and Safety:
• Follow OH&S policies and procedures and report unsafe practices immediately.
Other:
• Perform additional duties as required by the manager and adhere to company policies and grooming standards.
Skills and Experience:
• Demonstrated experience as a Sous Chef or similar role.
• Strong leadership and organizational skills.
• Ability to work under pressure with attention to detail.
• Excellent customer service skills and team spirit.
• Proficiency in computer applications and inventory systems.
Qualifications:
• Commercial Cookery Certification (Cert III or trade qualification).
• Experience leading a team and holding a Food Handlers certificate.
• Computer literate with knowledge of various software applications.
