Sous Chef Sydney Job Overview
As a key member of our culinary team, the Sous Chef is responsible for planning and directing food preparation in our kitchen. This involves overseeing the day-to-day operations, ensuring that all menu items are prepared to the highest standards, and managing kitchen staff to achieve optimal performance.
Key Responsibilities
* Supervise and coordinate the activities of kitchen staff, providing guidance and support as needed
* Plan and direct food preparation, including menu planning, inventory management, and supply ordering
* Ensure that all kitchen equipment is properly maintained and sanitized
* Monitor and control labor costs, food waste, and other operational expenses
* Develop and implement new recipes and menu items, in collaboration with the Executive Chef
* Promote a positive and productive work environment, encouraging open communication and teamwork among staff members
Requirements and Qualifications
* Bachelor's degree in Culinary Arts or related field
* Minimum 3 years of experience in a senior culinary role, preferably in a high-volume restaurant or hotel setting
* Proven track record of success in kitchen management, with expertise in menu planning, inventory control, and staff supervision
* Excellent leadership and communication skills, with ability to motivate and inspire team members
* Knowledge of kitchen safety and sanitation procedures, with ability to maintain a clean and organized workspace
* Familiarity with point-of-sale systems and other kitchen technology
What We Offer
* A competitive salary and benefits package, including medical, dental, and vision coverage
* A comprehensive training program, designed to help you develop your skills and advance your career
* The opportunity to work in a dynamic and fast-paced environment, with a talented and dedicated team
* A collaborative and supportive work culture, with opportunities for professional growth and development