Hands-On Sous Chef – Lead Kitchen & Menu Architect

WHH Group; North Sydney Council; On-site; AUD 70,000 - 90,000; Full time

Job summary

The Union Hotel North Sydney, part of Watering Hole Hotels, is seeking a hands-on Sous Chef to lead the kitchen team and contribute to the venue’s leadership group. You will take responsibility for team leadership, menu development, and ensuring a high standard of food quality.

As Sous Chef you will manage budgets, drive revenue targets, maintain procedures and quality control, and oversee stock, ordering and market trend research to keep the offering fresh and cost effective.

Qualifications

• Experience in a similar role
• Strong leadership and team development
• Excellent communication and organisational skills
• Ability to work under pressure
• Well presented and customer focused
• Passion for food and innovation

Responsibilities

• Leading, managing and continuously developing the team
• Manage budgets ensuring that targets are met or exceeded
• Exceed budgeted revenue targets by ensuring an excellent product is served every time
• Developing & maintaining procedures & quality control
• Ordering, stock control and management
• Market research including current trends
• Food Quality & Consistency
• Kitchen operations management including stocktaking
• Ensure that all meals are of a high quality, cost effective and within budget, and that all duties are performed in a manner that complies with Food Safety regulations
• Co-ordinate activities of a team in a kitchen environment ensuring portion control and food quality while maintaining a clean, safe and hygienic work environment and up to date knowledge of current food trends and ability to develop our offer based on trend and customer needs

Job description

The Union Hotel North Sydney, part of Watering Hole Hotels, is seeking a hands-on Sous Chef to lead the kitchen team and contribute to the venue’s leadership group. You will take responsibility for team leadership, menu development, and ensuring a high standard of food quality.

As Sous Chef you will manage budgets, drive revenue targets, maintain procedures and quality control, and oversee stock, ordering and market trend research to keep the offering fresh and cost effective.