Junior Sous Chef — Kitchen Leader & Menu Innovator

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

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.