We are seeking a dynamic and experienced Sous Chef to join our team. In this pivotal role, you will work closely with the Executive Chef to drive the kitchen's daily operations. This is a leadership position within the restaurant and hotel.
Key Responsibilities
* Kitchen Leadership: Assist in the day‐to‐day management of the kitchen, including running the pass, organizing prep, and managing staff rosters. You will lead the brigade in the absence of the Head Chef.
* Service Excellence: Drive the flow of service during high‐pressure peaks, ensuring communication between the kitchen and floor is seamless and professional.
* Mentoring & Development: Actively train, supervise, and mentor Senior CDPs, Commis Chefs, and Apprentices. You will be responsible for upholding kitchen culture and ensuring recipes and plating guides are strictly followed.
* Financial Control: Manage inventory, ordering, and supplier relationships. You will play a key role in monitoring food costs (COGS), minimizing waste, and conducting accurate stock takes.
* Quality & Compliance: Ensure every dish leaving the pass meets Gilson's exacting standards. Oversee kitchen hygiene, food safety plans, and OH&S compliance.
Skills & Experience
* Experience: Minimum 1+ years in a Sous Chef or Junior Sous Chef role preferably in high level restaurant environments.
* Technical Expertise: Exceptional knowledge of a broad spectrum of cooking techniques and cuisines.
* Leadership: Proven ability to run a busy pass, manage a team, and resolve issues under pressure.
* Financial Acumen: Understanding of food cost targets, labor control, and stock management.
* Communication: Clear, authoritative, and professional communication skills are vital.
* Qualifications required: Certificate IV in Commercial Cookery and Diploma of Hospitality (or equivalent).
Benefits
* Career progression opportunities.
* Generous staff discounts.
* Company‐wide incentives and team social activities.
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