Junior Sous Chef

Sheraton; Sydney; On-site; AUD 75,000 - 85,000; Full time

Benefits offered by this job

Discounted accommodation

Discounted food & beverage

Rewards and recognition program

Training and development opportunities

Discounted parking

Uniform provided

Job summary

Sheraton in Sydney is seeking an experienced Junior Sous Chef to work with the Executive Chef and lead the culinary division, passionate about food and mentoring a team. You will oversee daily kitchen operations, liaise with culinary team, ensure quality, and train staff.

The role is full-time, 38 hours per week, with Australian work rights required. Salary range is $75,000-$85,000 per year depending on experience.

Qualifications

• 2-3 years' experience in a production kitchen or similar environment.
• In-depth knowledge of HACCP.
• Exceptional culinary expertise with training ability.

Responsibilities

• Overseeing the daily communications and operations of the kitchen in collaboration with the Executive Chef
• Liaising daily with culinary team regarding all aspects of food production, set ups & timings for daily events
• Communicating daily with main kitchen team
• Ensuring a seamless and efficient kitchen service, focusing on product quality
• Leading and developing the kitchen team through coaching and delegation
• Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
• Ensuring supplier quality and cost management strategies are in place
• Being innovative and assisting with menu design, buffet layouts and pushing the boundaries of creativity

Job description

When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.

About the role

We are looking for an experienced Junior Sous Chef to work directly with the Executive Chef to lead the strong culinary division. We are looking for someone truly passionate about food and mentoring a team.

Key responsibilities

Overseeing the daily communications and operations of the kitchen in collaboration with the Executive Chef

Liaising daily with culinary team regarding all aspects of food production, set ups & timings for daily events

Communicating daily with main kitchen team

Ensuring a seamless and efficient kitchen service, focusing on product quality

Leading and developing the kitchen team through coaching and delegation

Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards

Ensuring supplier quality and cost management strategies are in place

Being innovative and assisting with menu design, buffet layouts and pushing the boundaries of creativity

About you

Excellent communication and interpersonal skills

Proven ability to lead by example and mentor a team

The drive to consistently deliver the very best results

2-3 years' experience in a production kitchen or similar environment

In-depth knowledge of HACCP

Exceptional culinary expertise coupled with a strong training ability

Discounted accommodation and food and beverage at Marriott International worldwide

Rewards and recognition program

Training and development opportunities

Discounted parking

Uniform provided

This is a Full-Time role, working 38 hours per week. To be considered for this position, candidates must hold valid Australian work rights and be able to work unrestricted hours.

Salary is $75,000 - $85,000 per year depending on experience