Full Time Sous Chef

Club Macquarie; Newcastle-Maitland; On-site; AUD 60,000 - 80,000; Full time

Job summary

Club Macquarie is seeking an experienced Full-time Sous Chef to join the Catering team at Argenton, on Lake Macquarie. You will lead and motivate the kitchen staff, design menus, and ensure exceptional service for Members & Guests.

Minimum 2-3 years in a sous chef or senior kitchen role is required, with current Food Safety and HACCP knowledge. Flexibility to work across 7 days and nights is essential.

Qualifications

• Minimum 2-3 years' experience as a Sous Chef or similar senior kitchen role.
• Trade qualified with experience in a senior position.
• Current Food Safety Certificate and knowledge of HACCP principles required.
• Ability to lead and motivate the kitchen and catering team.
• Work across 7 days and nights as required.

Responsibilities

• Lead and guide the kitchen and catering team; oversee operations in the Head Chef's absence.
• Train new culinary team members and provide ongoing training to the existing team.
• Bring fresh ideas for menu design and keep up with current food trends.
• Ensure food safety, WHS and hygiene practices are followed.

Skills

Kitchen leadership

Food safety

Team training

Menu design

Communication

Education

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Job description

Club Macquarie Function and Accommodation Centre islocated at the top of Lake Macquarie in the suburb of Argenton since 1967. Club Macquarie has approximately 9000 Members, 93 Poker Machines, Bistro 458, Function & Conference Facilities, a 36-Room 4Star Motel connected to the Club and employs approximately 68 Staff. Club Macquarie prides itself on excellence in both service and the product we provide to our valued Members and Guests.

Club Macquarie is seeking to appoint an experienced Full-time Sous Chef as part of our Catering team, providing great food and customer service for our Members & Guests, along with the ability to lead and guide our motivated team.

Previous experience in a similar kitchen leadership role

Minimum 2-3 years' experience as a Sous Chef or similar senior kitchen role

Ability to thrive in a fast-paced environment

Ability to lead, and motivate the kitchen and catering team

Bring fresh ideas for menu design

Train new culinary team members and provide ongoing training to the existing team

A knowledge of current food trends

A knowledge and commitment to implementing food safety, WHS and hygiene practices

Current Food Safety Certificate and knowledge of HACCP principles required

Oversee kitchen operations in the absence of the Head Chef

Flexibility to work across 7 days and nights as required

Trade qualified with experience in a senior position and a keen attention to detail

Certificate III in Commercial Cookery (minimum) or Certificate IV in Commercial Cookery (preferred)

Work closely with the Head Chef to ensure the overall success of the team and the Club

Unfortunately we cannot offer Sponsorship.