Sous Chef Role Summary
The Sous Chef will oversee all kitchen operations, ensuring seamless service and team performance.
Key Responsibilities:
1. Team Leadership: Lead, train, and develop a strong kitchen team to deliver high standards of food quality and presentation.
2. Menu Development: Drive menu development, specials, and seasonal offerings to meet customer demands and business goals.
3. Food Safety and Compliance: Maintain strict compliance with food safety, hygiene, and WHS requirements to ensure a safe working environment.
4. Labour Management: Rostering, labour management, and payroll oversight to optimize resource allocation.
5. Culture Building: Foster a positive, professional, and supportive kitchen culture that encourages collaboration and growth.
6. Business Partnerships: Work collaboratively with venue leadership to achieve business objectives and drive success.
Requirements:
* Proven experience in a senior kitchen role, preferably in a fast-paced environment.
* Excellent leadership and communication skills to motivate and guide a team.
* Strong problem-solving abilities to adapt to changing situations.
* Ability to work under pressure and maintain composure in a dynamic kitchen setting.
* Familiarity with menu development, inventory control, and cost management principles.
* Proficient in labour management and payroll procedures.
* Capacity to build and maintain relationships with suppliers, vendors, and stakeholders.