What you will be doing
As the leader of our kitchen team, you will be responsible for all kitchen operations in the hotel and will be working closely with the Food & Beverage and Sales & Conferencing teams. You will have the opportunity to share ideas, introduce new processes and develop your management skills within a supportive leadership team. This role would suit an experienced Sous Chef, ideally with hotel experience. We are offering a competitive salary in the range of $90,000 to $95,000 depending on your skills and experience.
Key duties include:
- Running the kitchen on a day-to-day basis with hands-on cooking and food preparation intrinsic to the role
- Developing and mentoring a small team of chefs at various stages of their careers and always acting as a role model
- Menu planning and costing - we change our a la carte menus seasonally and your creativity will be important to the success of our menus
- Liaising with our sales and food & beverage managers to maintain and enhance service and product standards
- Rostering staff and controlling labour costs
- Maintaining safe workplace and food safety standards to a high level
- Monitoring cleaning schedules and chemical control
- Ordering and controlling stock and managing suppliers and invoices
To be considered for this role, you must have full Australian work rights. We are unable to sponsor or take over sponsorship of an employment visa.
