Role Overview
Reporting to the Executive Sous Chef, the full‐time Sous Chef will oversee all aspects of daily operations within a high‐volume production kitchen and manage the stewarding team for the internal dining area.
Responsible for leading a professional culinary team and ensuring the kitchen and staff dining area operate as a successful outlet by organising, directing, and controlling production and administration in line with Crown's standards and policies.
The Sous Chef will also be accountable for delivering key business objectives, driving operational excellence and achieving set financial and people targets while maintaining consistency and quality across all meals.
Responsibilities
* Lead and mentor a culinary team in a high‐volume production kitchen.
* Direct daily kitchen operations in accordance with Crown standards.
* Manage the stewarding team overseeing the internal dining area.
* Plan, organise, and control production and administrative tasks.
* Deliver key business objectives, drive operational excellence, and meet financial and people targets.
* Ensure consistency and quality across all meals.
Qualifications
* Experience in a high‐volume production kitchen.
* Strong organisational and communication skills.
* Demonstrated ability to inspire and collaborate with a team.
* Self‐motivated and adaptable, capable of meeting stakeholder needs.
What We Offer
* Opportunities for career advancement and growth.
* Inclusive and team‐focused workplace.
* Fitted uniforms provided and laundered.
* Generous discounts across all Crown hotels and restaurants throughout Australia.
* Complimentary meals at the on‐site staff restaurant.
* Access to discounts with corporate partners (travel, insurance, health & wellbeing, fashion, banking, technology, parking).
Diversity & Inclusion
Crown embraces diversity and welcomes applicants from all backgrounds who can contribute to a vibrant, inclusive workplace.
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