Full Time Sous Chef

Goulburn Workers Club; Wingecarribee; On-site; AUD 55,000 - 75,000; Full time

Job summary

Goulburn Workers Club in the Southern Highlands NSW is seeking a Sous Chef trained in commercial cookery to lead kitchen operations across Brasserie, Café, functions and other club initiatives, ensuring high standards of quality, consistency and service.

You will liaise with the Executive Chef and CEO to develop seasonal menus, mentor kitchen staff, enforce Health and Safety and SOPs, and deliver outstanding customer experiences in a busy club setting.

Qualifications

• Trained in commercial cookery and able to prepare and serve meals.
• Ability to be a team member and contribute to quality service and Club objectives.
• Ability to take direction and be flexible to changing conditions and new challenges.
• Ability to manage oneself to achieve quality results.
• Ability to relate in a friendly and professional manner to customers, staff and managers.
• Ability to work well under pressure.
• Good knowledge of Club layout, timetables, coming events and promotions.
• Outstanding commitment to customer service.
• Strong communication and interpersonal skills.

Responsibilities

• Planning, directing and completing all food preparation.
• Assist Executive Chef in daily operations and lead kitchen staff.
• Liaise with Executive Chef and CEO on seasonal menus for all catering areas.
• Assist in ensuring standard operating procedures in BOH & FOH are completed.
• Assist with staff development, appraisal, and discipline.
• Ensure staff follow correct delivery procedures when receiving items.
• Ensure foods are stored correctly and rotation is maintained.
• Instruct, train & mentor employees to ensure SOP compliance.
• Assist in Health and Safety compliance for BOH staff.
• Liaise with catering services manager & FOH service staff for superior product and service.

Skills

Team player

Strong communication

Education

Commercial cookery training

Job description

Goulburn Workers Club - Southern Highlands NSW

As the Sous Chef you have been trained in commercial cookery and obtained the necessary skills required to prepare and serve meals. You will provide effective and professional customer service at all times. You will liaise with the Executive Chef and Chief Executive Officer in relation to the creation of seasonal menus for all catering areas including Brasserie, Café, functions and other club initiatives. You will ensure that all food preparations and presentations meet the Clubs specifications and a high commitment to quality. You will maintain a safe, orderly and sanitized kitchen.

Key responsibilities

• Planning, directing and completing all food preparation including but not limited to cutting of meats, fish, chicken and vegetables
• Assist Executive Chef in daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel
• Liaise with the Executive Chef and Chief Executive Officer in relation to the creation of seasonal menus for all catering areas including Brasserie, Café, functions and other club initiatives
• Assist Executive Chef in ensuring that all standard operating procedures in BOH & FOH areas, including BOH equipment are completed
• Assist Executive chef with staff development, appraisal, performance management & discipline
• Ensure that staff are following correct delivery procedures when receiving items (weighing, checking invoices etc)
• Ensure all foods are stored correctly and neatly and ensure the rotation of stock
• Instruct, train & mentor employees to ensure quality production and execution of SOPs to company standards
• Assist Executive Chef in ensuring that the kitchen complies with all Health and Safety requirements and that all BOH staff are sufficiently trained and aware of their responsibilities regarding Health and Safety
• Liaise with catering services manager & FOH service staff to ensure superior customer product & service experience

About you

• Trained in commercial cookery and obtained the necessary skills required to prepare and serve meals
• Ability to be a team member and contribute as necessary to ensure that quality service and Club objectives are met
• Ability to take direction and be flexible to changing conditions and new challenges
• Ability to manage oneself to achieve quality results
• Ability to relate in a friendly and professional manner to customers, staff and managers
• Ability to work well under pressure
• Good knowledge of Club layout, timetables, coming events and promotions
• Outstanding commitment to customer service
• Strong communication and interpersonal skills