A catering and hospitality service provider in Western Australia is seeking a Sous Chef to manage the culinary operations for a Boarder's Dining Hall. The ideal candidate will oversee a 4-week rotational menu, ensuring food safety and allergen management while mentoring staff. A passion for food and excellent customer service is essential, along with relevant experience and a Certificate III in Commercial Cookery. Enjoy work-life balance with most school holidays off and clear career progression opportunities.#J-18808-Ljbffr