Chef

Sociable Tech Pty Ltd; Casuarina; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Leave entitlements

On-site work environment

Job summary

PLB Group is seeking a Sous Chef to lead and inspire the kitchen team within our Gold Coast and NSW venues. You will manage food production, ensure quality and presentation, and support the Head Chef in documenting and standardising menu items.

Engage the team to deliver exceptional service in a fast-paced environment. You will supervise shifts, assist with recruitment and training, and drive cost control, hygiene, and stock management.

Qualifications

• Formal qualification in commercial cookery or related field is required.
• At least 1 year of full-time chef experience; 3–5 years may be considered in place of formal qualifications.
• Ability to work efficiently in a fast-paced hospitality environment.
• Strong teamwork, time management and organisational skills.

Responsibilities

• Oversee daily food production and presentation to meet quality standards.
• Supervise kitchen shifts, assist Head Chef with staff recruitment and training.
• Assist with menu costing, documentation and standardisation of items.
• Maintain stock control, ordering procedures and stock rotation.

Skills

Team leadership

Food preparation

Quality control

Education

Commercial cookery qualification

Job description

Job Type: Permanent position | Full time position

Job Description

Perfect Last Bite Pty Ltd PLB core values and company ethos The Sous Chef is responsible for adhering to the PLB core values and company ethos of ‘Every customer leaves happy every time’ Benefits Fulltime salaried position with leave entitlements Opportunity to work within an established and experience team Task & responsibilities Food production and quality The Sous Chef is responsible for: maintaining and controlling staff performance standards, food production and presentation standards, service procedures and service times as defined by the Head Chef; assisting the Head Chef to document, cost and standardise all menu items; involving the whole kitchen team in developing food ideas.

Quality and service The Sous Chef is responsible for ensuring the dedication of all food service staff to the concept of quality and bright, helpful service by: evolving, with the assistance of the Head Chef, minimum acceptable, food presentation standards, service procedures and service times. Supervision and team building

The Sous Chef is responsible for: supervising and controlling shifts in the kitchen; assisting the Head Chef with the recruitment and selection of kitchen staff; assisting the Head Chef with the induction and training of kitchen staff; motivating and challenging kitchen staff; counselling subordinate staff with performance problems. Productivity and morale The Sous Chef is responsible for: ensuring the maintenance of both high productivity and positive staff morale; seeking from the Head Chef, exactly what is expected of them (job description), how to do it (training) and how they will be judged (performance appraisals); ensuring that all kitchen staff know exactly what is expected of them (job description), how to do it (training) and how they will be judged (performance appraisals).

ensuring that all kitchen staffs’ work performance is reviewed monthly with emphasis on positive achievements and the setting of work performance goals with each member; ensuring that staff feel free to communicate their feelings, complaints and ideas and that those matters are actioned; ensuring that staff turnover is kept to a minimum as directed by the Head Chef; working as part of a team to ensure that all tasks are completed in order of priority and within an allotted time frame; responding to and treating colleagues with professional respect and courtesy; ensuring all subordinate staff who resign are exit interviewed. Purchasing and stock control The Sous Chef is responsible for: assisting the Head Chef to source suppliers; ensuring the ordering system is adhered to; ensuring correct storage procedures and stock rotation criteria are adhered to; ensuring that all deliveries are monitored for quality, quantity/weight, temperature and freshness; and rejecting any item(s) that are not up to the agreed standard; conducting timely and accurate stock takes; ensuring that stock transfers between the different areas within the business are recorded and managed as per company policy.

Financial management and control The Sous Chef is responsible for: ensuring the timely production of accurate costed rosters in the kitchen as directed by the Head Chef; ensuring the proper time keeping, and rostering of all kitchen staff as directed by the Head Chef; assisting the Head Chef in controlling the wage percentage; assisting the Head Chef in controlling food costs; assisting the Head Chef in controlling theft, wastage and damage in the kitchen; adhering to the kitchen equipment maintenance schedule as directed by the Head Chef. Hygiene, sanitation and food safety

The Sous Chef is responsible for assisting the Head Chef by: evolving systems for stock control, stock rotation and food storage that will be viewed by the local health officer as being of excellent standard; installing stock rotation and shelf life criteria that will ensure maximum quality and minimum spoilage; ensuring the kitchen is always in a state for public presentation; ensuring proper cleaning and maintenance schedules and procedures are always implemented and adhered to; ensuring all kitchen staff are trained in and adhere to the highest food handling regulations and standards; implementing the appropriate Food Safety Plan and ensuring it is adhered to closely; ensuring all kitchen staff are trained in the regulations and procedures of the Food Safety Plan. Marketing & Sales The Sous Chef is partially responsible for the marketing of the food services by: ensuring that food is displayed in a creative manner and that full use of impulse sales opportunities are made; ensuring that the menu is presented in a creative and professional manner.

Other The Sous Chef is responsible for: any other duties as may reasonably be requested or required; other duties that may be required as the position evolves. Qualification & experience Applicants for this position should: Have relevant formal qualifications in commercial cookery or a related field

Have at least 1 year of relevant full-time experience as a Chef, in addition to formal qualifications In some cases, 3–5 years of full-time employment experience may be considered in place of formal qualifications Be able to work efficiently in a fast-paced hospitality environment Demonstrate strong teamwork, time management, and organisational skills

About Company PLB Group is the Gold Coast and Northern New South Wales’ premier hospitality group with a portfolio of restaurants and industry-leading wedding and event venues. Creating career pathways fo...