Overview
Redcape Hospitality is on the look out for a talented, passionate Sous Chef to join our Kitchen Team at Figtree Hotel. We're after values-aligned people that maintain a high standard of operations, focusing on delivering a seamless end-to-end customer experience and fostering a culture of performance.
Collaborative endeavours with the Venue's Head Chef, the Kitchen Team, and potential collaboration with our Group Executive Head Chef and General Manager Food will expand your thinking, foster relationships with industry professionals and enable opportunities for self-development and career progression. We are devoted to a strong, people-first vision and pride ourselves on creating an environment of trust where our people feel enriched, empowered and valued. Our commitment is to the betterment of our people and the community, supporting staff to thrive and develop in their careers and deliver extraordinary hospitality experiences that enrich our communities.
Role purpose
To lead through Redcape's purpose, values and behaviours to deliver on key performance metrics. To support your Head Chef in building, coaching and developing a skilled, capable and motivated kitchen team that delivers extraordinary customer experiences and drives venue performance.
Qualifications, attributes and responsibilities
Proven leadership experience in managing and engaging a kitchen team to ensure operational efficiency and high standards of service.
Minimum 2 years in a similar role.
Strong culinary skills and knowledge in food preparation, recipe consistency and maintaining high food quality across all kitchen stations.
Ability to foster a customer-first culture, utilising customer feedback to continuously improve the dining experience.
Financial acumen, with the ability to manage kitchen costs, achieve revenue targets and meet budgeted goals.
Experience in maintaining compliance with food safety regulations, WHS standards and legal obligations within kitchen operations.
Excellent communication skills, with the ability to clearly convey expectations and coordinate effectively between kitchen and front-of-house teams.
Strong time management skills, with the ability to prioritise tasks and ensure smooth operations during peak service periods.
Demonstrated ability to develop and train kitchen staff, identify skill gaps and encourage professional growth within the team.
A proactive and solutions-focused approach to managing customer needs and ensuring a positive and memorable dining experience.
Commitment to maintaining high standards of cleanliness, organisation and operational excellence in the kitchen, ensuring a safe and efficient work environment.
Flexible availability to suit prep, lunch & dinner services across 7 days of operations in conjunction with our Hotel's operating hours.
Qualifications/Certifications: Certificate III in Commercial Cookery and/or Kitchen Management.
Benefits
Enjoy the benefits of Redcape Hospitality, including opportunities for growth across 30+ hotels in NSW and QLD, extensive training and development, staff discounts on F&B; and Bottle Shop purchases, and a defined career progression pathway.
For more information about Redcape Hospitality visit
Apply now to join a like-minded team who take pride in creating exceptional customer experiences and provide opportunities to grow in a values-driven environment.
Job insights
Salary match • Number of applicants • Skills match
Your application will include the following questions: Which of the following culinary arts qualifications have you obtained? Do you have experience training & managing kitchen staff? Which of the following statements best describes your right to work in Australia? Do you have experience leading kitchen stations? How many years\' experience do you have as a sous chef? Do you have experience determining kitchen budgets & produce requirements? Do you have experience as a chef in a high-volume restaurant?
Hospitality & Tourism 1,001-5,000 employees
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