Sous Chef

We are currently seeking a dynamic Sous Chef who is full of creativity and innovation to join our successful & positive brigade.

You will have a passion for progressive, high-quality food, leading and coaching your team, working closely with local producers and farmers to showcase the best produce Victoria has on offer.

More About You:

• Proven experience as Sous Chef
• Relevant Australian Chef recognised trade qualifications
• Experience working in a busy, fast-paced kitchen environment leading the team
• Strong understanding of produce, culinary techniques, and kitchen equipment
• The ability to effectively and efficiently lead, coordinate and work as part of the team with sensational time management skills
• The ability to open the restaurant during breakfast period and close after dinner service
• Flexibility to work varied shifts, including weekends and holidays
• Ability to work on a 24/7 rotating roster
• Hotel experience will be highly regarded
• A'la Carte service experience favourable.

A little More About the Role:

• Two years of leadership experience in a high-volume, preferably within a hatted restaurant. 
• We are looking for someone who can positively lead and motivate their team to achieve their best, an approachable, driven team player, willing to commit to a long-term career with driven individuals. 
• Your ability to help create an exceptional dining experience is essential. 
• We are looking for someone who is eager to learn, take on challenges, improve, evolve and can handle constructive criticism with grace and positivity.

Responsibilities as Sous Chef include but are not limited to:

• Everything you deliver is beautifully presented, consistent, and ticks all the boxes!
• The team look to you for a lead – and you make sure everyone is set up for success.  You provide clear instructions and briefings, assist with the preparation of mise en place items for current and proceeding shift, and do whatever you can to enable trouble free service
• Service in the kitchen is consistently fast, efficient and fun.  You work with the team to address any complaints, monitoring guest feedback and team feedback to ensure smooth delivery against expectations.  
• You assist with stock takes, stock rotation, management of par levels, and ensure all food is stored and handled as per current food health and hygiene regulations. You ensure all the right checks and balances are in place, and all standards are being met and adhered to, and documented appropriately. 
• You work ‘hand in glove’ with the F&B and C&E team to anticipate any hiccups, and smooth operations.
• When Head Chef is away you attend the daily briefings and update the team – ensuring everyone knows what they need to do, where they need to be, what is going on day by day.
• You are great coach and mentor for the newer kitchen team members, building strong and capable teams, instructing, coaching, leading by example, and working side by side with team members as needed (getting in amongst it). Assist with all kitchen orientation and on job training for all new chefs.
• You champion professionalism, teamwork, and fun – but always with a critical eye across food safety, health and safety, and maintenance and upkeep of equipment and preparation areas.
• A true team player you support not only your team, but your colleagues and department heads on property.  Where needed you also lend a hand to other TFE operations – we are all part of one family!

We recognise and celebrate your uniqueness and promise to give more back.

Base salary between $80,000 to $85,000 per annum, excluding superannuation