Sous Chef

Mures; Hobart; On-site; AUD 70,000 - 90,000; Full time

Job summary

Mure's is seeking a talented Sous Chef to lead their kitchen team at the Upper Deck, renowned for its seafood dining experience. This role involves collaborating closely with the Executive Chef, ensuring quality and mentoring staff while upholding high standards during service. Ideal candidates will have significant experience, creativity, and a passion for local produce.

Qualifications

• At least 5 years’ experience in a la carte dining.
• Experience at CDP and Sous Chef levels.

Responsibilities

• Lead the team to create a supportive and high-performing environment.
• Collaborate with the Executive Chef on seasonal menu ideas.
• Oversee accurate ordering, stock management, and inventory control.

Skills

Leadership

Creativity

Attention to detail

Job description

Mure's is internationally renowned for catching fresh fish directly off our own fishing vessels to be prepared, and presented in our restaurants.

With stunning views of Hobart's Victoria Dock, Mures Upper Deck is the ultimate seafood experience.

Lead by our Executive Chef, the Upper Deck kitchen is a positive and inclusive environment, with a team that is committed to excellence and bringing to life our hook to plate story for guests to enjoy.

We are looking for a Sous Chef:

With a flair for flavour and creativity

Who shares our appreciation for showcasing local, seasonal produce

Who will work alongside our Executive Chef to uphold all standards and expectations, ensuring attention to detail even during the busiest services.

Who wants to develop across all aspects of kitchen operations and become a strong and inspirational culinary leader.

Who has significant experience in a la carte dining with at least 5 years’ experience across CDP and Sous level.

The key responsibilities include but are not limited to:

Positively leading the team to create a supportive and high-performing environment with daily mentoring and hands-on guidance.

Monitoring and reacting to performance and conduct to support individual development and maintain excellence.

Upholding the highest standards of excellence and attention to detail during each service.

Collaborating with the Executive Chef on seasonal menu ideas, weekly specials, and bespoke seafood dining experiences, sharing fresh and innovative ideas and concepts.

Overseeing accurate ordering, stock management and inventory control.

Working with the Executive Chef to ensure all budgetary requirements are met, including COGS and labour spend.

Troubleshooting operational challenges or areas of concern as needed, to ensure a smooth service and maintained kitchen performance.

Supporting the Executive Chef in managing all aspects of kitchen operations and confidently taking full accountability in their absence.

Salary is negotiable reflective of demonstrated skills and past experience

If you have the appropriate skills, experience, and values, please apply with your resume and accompanying cover letter addressing this criteria.

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Your application will include the following questions:

Which of the following statements best describes your right to work in Australia? How many years' experience do you have as a sous chef?