Sous Chef

Everi Pty; City of Melbourne; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Membership

Café discounts

Retail discounts

Job summary

The Carlton Football Club is seeking a Head Chef to lead the culinary team across two commercial kitchens, preparing and presenting exceptional food for visitors and elite-level athletes.

You will manage events banqueting operations, coordinate with Heads, ensure food safety and budgets, and design menus for the 1864 Eatery. The role demands strong leadership and a flexible, collaborative approach across departments.

Qualifications

• Experience managing large-scale off- and on-site event catering (from the ad).
• Experience working in creative, professional restaurants/events catering.
• High end creative dining and multi-faceted hospitality environments experience is desirable.
• Prior experience independently running a kitchen.
• Banqueting type service is preferred.
• Advanced knowledge of best practices in culinary management.
• Strong understanding of and adherence to food safety standards.
• Able to take direction, manage a team, and deliver high quality standards consistently.
• Ability to work flexible hours in keeping with the venue's operational hours.
• Capability to communicate effectively with others, both within the kitchen and across the wider Club and community.
• Exhibit the ability to perform under pressure and capable of working effectively in a busy environment.
• Commitment to teamwork and commitment to exceed customer satisfaction.
• Positive attitude and work ethic.

Responsibilities

• Work in collaboration with the Head Chef to effectively manage kitchen operations.
• Manage staff and day-to-day operations of the 1864 Café and Events Kitchen.
• Co-ordination of Events from the 1864 Kitchen including but not limited to the ground floor 1864 Events spaces, VIP Business Lounges, Players' Lounge, Board Room and Staff Dining Room.
• Daily and weekly communications with the 1864 Events Team, Head Chef and kitchen staff to effectively execute events in the 1864 Events spaces.
• Manage the cost of goods and kitchen labour through effective and regular auditing of all incoming goods, forecasted revenue and budgets as directed by the Head Chef.
• Design, Innovate and Create menus specific to the 1864 Eatery in collaboration with senior staff and the Head Chef.
• Ensure all food is prepared to the standards and expectations as set by the Head Chef, ensuring food is prepared safely and within reasonable and effective time constraints.
• Management of Food Safety Program and record keeping.
• Monthly stocktake and ordering.

Job description

Job Description

Reporting to the Head Chef, you will work in the Club's culinary department which involves the venue's two commercial kitchens and working with a team of Chefs, Cooks and Kitchen Porters, taking the lead where necessary, to prepare and present a variety of exceptional food options across the venue to visitors in our various hospitality facilities. In addition to the above, you will support the Head Chef with preparing food for the Club's elite-level athletes (AFL, AFLW, VFL, VFLW players & coaching staff).

This role is predominately banqueting type service, prep heavy with the majority of events ranging between functions, conferences and AFLW games for between 40 - 200 people. At times evenings and weekend work will be required, therefore management of your time is essential ensuring appropriate staffing coverage across all areas. We are seeking someone who thrives on being part of a bigger team and has a united approach through their dealings with all departments to provide the highest level of service possible.

Key Responsibilities

• Work in collaboration with the Head Chef to effectively manage kitchen operations.


• Manage staff and day-to-day operations of the 1864 Café and Events Kitchen.


• Co-ordination of Events from the 1864 Kitchen including but not limited to the ground floor 1864 Events spaces, VIP Business Lounges, Players' Lounge, Board Room and Staff Dining Room.


• Daily and weekly communications with the 1864 Events Team, Head Chef and kitchen staff to effectively execute events in the 1864 Events spaces.


• Manage the cost of goods and kitchen labour through effective and regular auditing of all incoming goods, forecasted revenue and budgets as directed by the Head Chef.


• Design, Innovate and Create menus specific to the 1864 Eatery in collaboration with senior staff and the Head Chef.


• Ensure all food is prepared to the standards and expectations as set by the Head Chef, ensuring food is prepared safely and within reasonable and effective time constraints.


• Management of Food Safety Program and record keeping.


• Monthly stocktake and ordering.

About the Employer

The Carlton Football Club is one of Australia's oldest and most prominent sport institutions. Founded in 1864, the Club headquarters and training facilities are located in Carlton at IKON Park, our traditional home ground. Our redevelopment project is now complete and we are proud of our state of the art facilities that supports our high performance environment. The development of IKON Park includes significant upgrades to existing food and beverage facilities, comprising a contemporary Café and Event Space, Players' Lounge Dining, VIP Business Lounge's, Private Dining Room, and the spectacular Pavilion Event Centre., Carlton's values underpin how the Club operates, describing how our people work together, interact and behave. In addition, we offer our people flexible working, learning and development opportunities, as well as employee benefits such as membership, café and retail discounts, working in a world-class sporting amenity.

About the Candidate

• Experience managing large-scale off- and on-site event catering.


• Experience working in creative, professional restaurants/events catering.


• High end creative dining and multi-faceted hospitality environments experience is desirable.


• Prior experience, independently running a kitchen.


• Banqueting type service is preferred.


• Advanced knowledge of best practices in culinary management.


• Strong understanding of and adherence to food safety standards.


• Able to take direction, manage a team, and deliver high quality standards consistently.


• Ability to work flexible hours in keeping with the venue's operational hours.


• Capability to communicate effectively with others, both within the kitchen and across the wider Club and community.


• Exhibit the ability to perform under pressure and capable of working effectively in a busy environment.


• Commitment to teamwork and commitment to exceed customer satisfaction.


• Positive attitude and work ethic.