Sous Chef

Haig Rd Bistro; Brisbane; On-site; AUD 70,000 - 94,000; Full time

Job summary

Haig Rd Bistro in Brisbane is seeking a skilled Chef to lead the kitchen staff and assist the Head Chef. This full-time role offers 40 hours per week with a remuneration of $82,000 gross per year before superannuation.

The successful candidate will oversee back-of-house operations, develop menus with the Head Chef, ensure consistent quality, manage staff and inventory, and uphold safety standards in a charming European-inspired setting.

Qualifications

• Relevant formal certifications (e.g. Certificate IV in Commercial Cookery or equivalent)
• Formal certifications in Food Industry or Management highly valued
• 1st Aid, RMLV, RSA certifications highly valued but not essential
• At least 5 years of direct proven experience as Chef in a full-dining restaurant
• At least 3 years of proven experience in European style full-dining restaurants
• Experience in French cuisine highly valued
• French language ability highly valued but not essential
• Time coordination & management
• Efficiency of movement
• Independence and ability to take on the spot decisions
• Team spirit & team inspiration
• Team management and coordination
• Creativity and a flair for foods / ability to create dishes or specials
• Thorough understanding of all kitchen OH&S and F&B related technical aspects
• Basic accounting & good supply / inventory management skills

Responsibilities

• Assist the head chef run the kitchen or act as head of the kitchen during absences of the head chef
• Be ultimately liable to management and the owners for the running of all back of house operations: they are accountable for the success or failure of the restaurant.
• Manage & lead all kitchen operations of the business.
• Manage staff scheduling as well as some accounting functions especially relating to COGS and supplies.
• Handle particular customer complaints or front of house customer focused interaction which cannot be handled by the front of house.
• Strategise on menu creation in collaboration with owners and the Head Chef.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Check freshness of food and ingredients.
• Supervise and co-ordinate activities of cooks and other food preparation workers.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Hire, train, and supervise cooks and other food preparation workers.
• Order and maintain inventory of food and supplies needed to ensure efficient operations.
• Monitor sanitation practices and ensure that kitchen safety standards are followed.

Skills

Team management

Menu development

French language

Inventory management

OH&S knowledge

Education

Certificate IV in Commercial Cookery

Food Industry/Management Certification

First Aid/RMLV/RSA certifications

Job description

Haig Rd Bistro brings a taste of Europe to the inner western suburbs of Brisbane. Housed in a colonial cottage and boasting traditional French dishes, we are a favourite neighbourhood restaurant in charming Auchenflower. We have served regulars and new diners alike fine dining options (and with a touch of rustic European charm) since late 2019.

We are looking to employ a skilled Chef to lead our kitchen staff and assist the Head Chef.

JOB TITLE: Chef

JOB TYPE: Full-time; 40 hours per week

SUPERVISOR/MANAGER: The applicant will report to the Head Chef and the owners of "Haig Rd Bistro"

REMUNERATION: $82,000 gross per year before superannuation

MAIN DUTIES/RESPONSIBILITIES

A chef oversees many diverse aspects of the restaurant.

The primary duty of the chef is the continued efficiency of the kitchen and production of consistent, quality food. This position mixes technical culinary skills, culinary creativity, management & leadership, and some accounting & scheduling, and customer relations.

The following are examples of the tasks required for a CHEF in our establishment:

• Assist the head chef run the kitchen or act as head of the kitchen during absences of the head chef
• Be ultimately liable to management and the owners for the running of all back of house operations: they are accountable for the success of failure of the restaurant.
• Manage & lead all kitchen operations of the business.
• Manage staff scheduling as well as some accounting functions especially relating to COGS and supplies.
• Handle particular customer complaints or front of house customer focused interaction which cannot be handled by the front of house.
• Strategise on menu creation in collaboration with owners and the Head Chef.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Check freshness of food and ingredients.
• Supervise and co-ordinate activities of cooks and other food preparation workers.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Hire, train, and supervise cooks and other food preparation workers.
• Order and maintain inventory of food and supplies needed to ensure efficient operations.
• Monitor sanitation practices and ensure that kitchen safety standards are followed.

SKILLS & EXPERIENCE

Qualifications

• Relevant formal certifications (e.g. Certificate IV in Commercial Cookery or equivalent)
• Formal certifications in Food Industry or Management highly valued
• 1st Aid, RMLV, RSA certifications highly valued but not essential

Experience

• At least 5 years of direct proven experience as Chef in a full-dining restaurant
• At least 3 years of proven experience in European style full-dining restaurants
• Experience in French cuisine highly valued

Skills

• French language ability highly valued (to support owners reinforce this is a French restaurant)
• Time coordination & management
• Efficiency of movement
• Independence and ability to take on the spot decisions
• Team spirit & team inspiration
• Team management and coordination
• Creativity and a flair for foods / ability to create dishes or specials
• Thorough understanding of all kitchen OH&S and F&B related technical aspects
• Basic accounting & good supply / inventory management skills

PERFORMANCE GOALS

• Ensure the kitchen runs smoothly
• Ensure quality, up to standard dishes are consistently delivered to customers, in a timely fashion
• Relieve the pressure on the head chef when relevant
• Create interesting dishes in collaboration with the head chef
• Deal with customers or suppliers professionally and efficiently
• Ensure the kitchen is safe at all times
• Ensure the kitchen is clean and in good working order when shift ends
• Complete any and all administrative or inventory management tasks professionally & timely