Assistant Kitchen Manager / Sous Chef

Throwback Hospitality; Childers; Sur place; AUD 81 000 - 99 000; Plein temps

Avantages offerts par ce poste

Superannuation

Shift meal

Résumé du poste

The Grand Hotel Childers is seeking an experienced kitchen leader to run the busy kitchen, reporting to the Head Chef. You will drive day-to-day operations for lunch and dinner services across seven days, overseeing a small brigade in a high-volume country pub serving around 1,000 meals per week.

You will take ownership of kitchen operations, mentor staff, manage costs and collaborate on menu development with a focus on quality, consistency and safety standards.

Qualifications

• Proven experience in senior kitchen supervision (Sous Chef or equivalent).
• Experience in high-volume pub kitchen environments.
• Strong leadership and communication abilities.
• Excellent organisational skills for busy shifts and menus.

Responsabilités

• Lead and supervise a kitchen brigade of 3 CDPs and 1 Cook.
• Oversee lunch and dinner services 7 days a week with high-volume output.
• Coordinate food prep, service execution and workflow to ensure consistency.
• Maintain food quality, presentation and portion control.
• Supervise staff performance, delegate tasks and ensure accountability.
• Manage daily prep lists, stock rotation, ordering and wastage.
• Monitor kitchen efficiency, productivity and labour deployment.
• Uphold food safety, hygiene and workplace safety standards.
• Mentor and develop kitchen staff and drive improvements with Head Chef.

Connaissances

Leadership

Team supervision

Operational management

Food cost control

Description du poste

Reporting directly to the Head Chef, you will run the kitchen and lead the team to drive operational excellence. This is a genuine kitchen leadership position where you will take ownership of the busy kitchen's day-to-day operations across lunch and dinner services, seven days a week, in a high-volume country pub serving approximately 1,000+ meals per week.

Key responsibilities

• Lead and supervise a kitchen brigade comprising 3 Chef de Parties (CDPs) and 1 Cook
• Take responsibility for daily kitchen operations across lunch and dinner services, seven days a week
• Coordinate food preparation, service execution and kitchen workflow
• Maintain consistency in food quality, presentation and portion control
• Supervise kitchen staff, delegate responsibilities and maintain accountability
• Manage daily prep lists, stock rotation, ordering requirements and wastage
• Monitor kitchen efficiency, productivity and labour deployment
• Maintain food safety, hygiene and workplace safety standards
• Train, mentor and develop kitchen staff
• Work closely with the Head Chef to implement operational improvements and maintain food and labour cost targets

About you

• Proven experience as a Sous Chef, Assistant Kitchen Manager or senior kitchen supervisor
• Experience operating in a commercial pub kitchen producing approximately 1,000 meals per week or more
• Strong leadership skills and the confidence to supervise an established kitchen brigade
• Excellent organisational skills and the ability to manage busy, high-pressure services
• Sound understanding of food costs, portion control, stock management and wastage
• Ability to manage staff performance, kitchen standards and daily operational requirements
• A practical, hands-on management style with strong communication skills
• The ability to take ownership of kitchen operations without constant supervision
• Previous experience in a high-volume commercial pub kitchen is essential

About us

• The Grand Hotel Childers is a high-volume, seven-day country pub serving approximately 1,000 meals per week, with a reputation for generous portions, quality pub meals and our trademarked Mongrel Menu - You'll Never Leave Hungry!
• $90,000 annual salary + superannuation + shift meal
• An established kitchen team and busy, consistent trade
• A genuine leadership role with operational responsibility
• The opportunity to work alongside a Head Chef focused on improving systems, menu development and kitchen performance
• A stable position in a growing regional hospitality business
• 482 Sponsorship with PR pathway for the right candidate