Junior Sous Chef: Lead Creative, Locally Sourced Menus

InterContinental Hotels Group; Adelaide; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Paid birthday leave

Hotel perks like accommodation and F&B

Enhanced parental leave

Lifelong development program

IHG Career Milestone celebrations

Transfer of entitlements as you move

Access to discount retail platform

Job summary

Crowne Plaza Adelaide Mawson Lakes, part of InterContinental Hotels Group, is seeking a Junior Sous Chef with a passion for presentation and flavour. You will lead a culinary team to deliver high-quality dishes using locally sourced produce and seasonal ingredients, while maintaining high standards of food safety and kitchen efficiency.

Reporting to the Executive Chef, you’ll manage staff, train for development, contribute to menu planning, and collaborate with F&B to create memorable dining

Qualifications

• Qualifications in Commercial Cookery/Culinary Arts from a registered training provider.
• Leadership experience in kitchen operations and ability to perform all sections competently.
• Independent with Grill cooking.
• Ability to work across all F&B operations from outlets to conference and event spaces.
• Food Safety Certification.
• Flexibility with night, weekend and public holiday shifts.
• Ability to build and lead an enthusiastic and collaborative team.
• Ability to work efficiently under pressure and to prioritize tasks effectively.
• Creative and innovative approach to cooking and menu planning.
• Excellent communication skills and the ability to collaborate effectively with other departments and staff.
• Commitment to maintaining high standards of food safety and hygiene, including understanding HACCP.
• Occasionally lifting up to 50lbs (23 kg).

Responsibilities

• Assisting in curating a unique menu using locally sourced produce.
• Demonstrating in-depth expertise in multi-cuisine cooking techniques.
• Delivering memorable culinary experiences.
• Leading and training staff to meet high standards of quality and creativity.
• Managing stock control and inventory management.
• Working with Executive Chef & Chef De Cuisine on F&B concepts.
• Supporting room service, conferencing and events operations.
• Prep work across breakfast, lunch, dinner and high tea operations.
• Ensuring smooth workflow of orders and cleaning.

Skills

Leadership

Multi-cuisine cooking

Food safety

Communication

Teamwork

Pressure handling

Menu planning

Prioritization

Education

Commercial Cookery/Culinary Arts

Job description

Crowne Plaza Adelaide Mawson Lakes, part of InterContinental Hotels Group, is seeking a Junior Sous Chef with a passion for presentation and flavour. You will lead a culinary team to deliver high-quality dishes using locally sourced produce and seasonal ingredients, while maintaining high standards of food safety and kitchen efficiency.

Reporting to the Executive Chef, you’ll manage staff, train for development, contribute to menu planning, and collaborate with F&B to create memorable dining