Executive Sous Chef

Capella Hotels and Resorts; Sydney; On-site; AUD 80,000 - 100,000; Full time

Benefits offered by this job

Online training courses

Full uniform provided

Complimentary shift meals

Hotel and Group Discounts

Employee Assistant Program

Job summary

A leading luxury hotel in Sydney is seeking an Executive Sous Chef to support the Executive Chef and lead the culinary team. This role involves overseeing kitchen operations, menu planning, and ensuring high standards of food quality and hygiene. Candidates should have a strong culinary background and leadership skills to inspire the kitchen team. Join a dynamic environment where creativity and innovation are encouraged, with opportunities for personal growth and development.

Qualifications

• Minimum 5 years experience as a Chef de Cuisine or 2 years as an Executive Sous.
• Understanding of different textures, ingredients, and tastes.

Responsibilities

• Oversee and manage daily kitchen operations.
• Develop unique promotional activities to engage the market.
• Maintain strong working relationships with other departments.

Skills

Leadership

Creativity

Communication

Education

Tertiary education in Culinary Management

Hospitality courses relating to food preparation

Job description

Join to apply for the Executive Sous Chef role at Capella Hotels and Resorts

Join to apply for the Executive Sous Chef role at Capella Hotels and Resorts

Direct message the job poster from Capella Hotels and Resorts

Director of Human Resources | Capella Sydney

About Capella Hotels and Resorts.

Capella Hotels and Resorts embody excellence in the craft of hospitality. Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected, to create the perfect stay for each guest. Our destinations are designed by world-renowned architects. Our restaurants offer authentic flavours imaginatively reinvented. From the Auriga spas to each location’s dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke.

Capella Sydney is the culmination of a stunning transformation of the heritage-listed Department of Education sandstone building into a luxury hotel, welcoming guests and patrons alike into the impressive space for the first time in history. Offering a guest experience unlike any other, paired with lavish amenities, magnificent architecture, and refined interiors, Capella Sydney is becoming the ultimate destination hotel for both local and international visitors, establishing itself as one of the finest hotels in the world.

Position Summary

This position offers an exciting opportunity to support the Executive Chef and lead the culinary division with passion and creativity.

As the Executive Sous Chef, you will play a pivotal role in driving the success of kitchen operations. You will ensure the kitchen department runs smoothly, consistently delivering outstanding products and service to all outlets. You will oversee essential aspects of the kitchen, including menu planning, food costs, banquet events, hygiene and sanitation, while fostering the recruitment, retention, and growth of talented chefs within the kitchen team.

The Role:

• Provides inspirational leadership and a clear vision to team members, ensuring the delivery of the Capella brand and values, ultimately creating a fantastic experience for both guests and team members.
• Act as an exemplary role model by inspiring team members and actively demonstrating the Capella Culture and Service Philosophy.
• Oversee and manage the daily operations of the kitchens, ensuring that all team members comply with service standards, departmental policies, and operating procedures established by the hotel.
• Develop unique promotional activities to engage the market and maximise profit-generation opportunities for the Hotel.
• Establish and implement standard operating procedures and guidelines for food purchasing, inventory monitoring, and control.
• Assist in preparing the Annual Business Plan for Food and Beverage.
• Participate in preparing and implementing a yearly marketing plan for each outlet, which serves as the foundation for the Food and Beverage Annual Marketing Plan.
• Establish and implement operating standards for the Commissary Kitchen to maintain a streamlined and efficient operation.
• Implement and control performance standards for the Stewarding Operation in kitchen areas to achieve the highest possible hygiene standards, minimise equipment breakage, and ensure efficient resource and equipment flows.
• Encourage employees to be creative and innovative while challenging and recognizing them for their contributions to the operation's success.
• Maintain strong working relationships with other departments to ensure effective communication regarding operational issues, serving as a role model for inter-departmental collaboration and support.

Talent Profile:

• Tertiary education in Culinary Management is preferred
• Hospitality courses relating to food preparation or the culinary arts are essential.
• Minimum 5 years experience as a Chef de Cuisine or 2 years as an Executive Sous in a similar role at luxury hotels/resorts
• Rotational managerial role in the kitchen exposure is essential
• Understanding of different textures, ingredients, and tastes. Familiar with local produce and the serving of a variety of dishes.
• Experience in menu development, engineering, and structure.
• Familiar with food safety and hygiene codes (HACCP) policies and procedures.
• Comfortable with a diverse team of individuals.

Working with Capella Sydney

• Be part of a dynamic and supportive work environment.
• Work in beautifully crafted spaces and amenities in a Heritage building.
• Online Linkedin training courses for personal and career development.
• Full uniform provided and laundered.
• Complimentary shift meals.
• Hotel and Group Discounts.
• Employee Assistant Program (EAP) confidential counselling and support services for our colleagues.
• Ability to grow and develop within and opportunities with the group

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality and Hotels and Motels

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