RG McGee's in Richmond is looking for a hands-on Sous Chef to help take the lead of our kitchen team for the hotel. You will be responsible for leading and managing a team, menu development, financial management and much more with the Head Chef. This is a key role for the business reporting directly to the Head Chef and part of the venue’s leadership team.
The Role:
* Leading, managing and continuously developing the team
* Menu development
* Manage budgets ensuring that targets are met or exceeded
* Exceed budgeted revenue targets by ensuring an excellent product is served every time
* Developing & maintaining procedures & quality control
* Supplier relationships
* Ordering, stock control and management
* Market research including current trends
* Food Quality & Consistency
* Kitchen operations management including stocktaking
* Ensure that all meals are of a high quality, cost effective and within budget, and that all duties are performed in a manner that complies with Food Safety regulations
* Co-ordinate activities of a team in a kitchen environment ensuring portion control and food quality while maintaining a clean, safe and hygienic work are up to date knowledge of current food trends and ability to develop our offer based on trend and customer needs.
About you:
* Have experience working in a similar role
* A strong leader that manages and develops the team
* Have excellent communication & organisation skills
* Work well under pressure
* Be well presented
* Be committed to producing an excellent product for our customers
* Have a passion for food and innovation
About us:
Watering Hole Hotels owns and operates fifteen hotels and venues across the greater Sydney & NSW region. Driven by a small team of dedicated Hospitality veterans, Watering Hole Hotels prides itself on delivering exceptional customer experiences through great food and even better service.