Sous Chef

RACV Limited; Melbourne; Híbrido; AUD 70.000 - 90.000; Jornada completa

Descripción de la vacante

RACV City Club in Melbourne is seeking a Sous Chef - Banquets to lead busy function service, coordinate kitchen sections, and ensure high standards for large events.

You will review dishes, design menus, coach staff, and manage rosters, stock takes and food costs to drive a successful banquet operation. A trade chef qualification and strong banquets experience are essential.

Formación

• Trade qualification as a chef (apprenticeship or Cert III in Commercial Cookery).
• Experience as Sous Chef or Chef de Partie in high-volume operation (4-5 star hotel or similar).
• Strong functions and banquets experience; sauces, cold larder, vegetables, and butchery.
• Hands-on experience training staff with a coaching style that develops people.
• Good cost control and time management; stay calm when dockets stack up.
• Passion for cooking, high standards of presentation, and leading by example.

Responsabilidades

• Leading the banquet brigade and coordinating all kitchen sections.
• Creating and reviewing menus; design new menus while managing costs.
• Developing your team through coaching and feedback.
• Running the kitchen as a business: rosters, stocktakes, requisitions and food costs.
• Maintaining kitchen safety: equipment maintenance, cleaning schedules, health and hygiene.
• Showcasing the kitchen through events and Club promotions.

Conocimientos

Banquets experience

Team leadership

Cost control

Time management

Coaching staff

Educación

Trade qualification as a chef

Descripción del empleo

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RACV City Club is one of Melbourne's best-known venues, with members, guests and events running seven days a week. We're looking for a Sous Chef - Banquets to run our functions kitchen and lead the brigade through busy, high-volume service.

What you’ll be doing

• Leading the banquet brigade. You’ll coordinate every section of the kitchen, keep communication tight with front of house, and set the pace on large-scale service.
• Creating menus. You’ll review current dishes and design new menus, using your flair for presentation while finding smart ways to keep costs down.
• Developing your team. You’ll coach, train and give regular feedback so your chefs keep improving and morale stays high.
• Running the kitchen as a business. You’ll manage rosters, stocktakes, requisitions and food costs to keep the kitchen performing well.
• Keeping the kitchen safe and well run. You’ll set equipment maintenance and cleaning schedules and take the lead on health, safety and hygiene.
• Showcasing the kitchen. You’ll represent the kitchen through events, food displays and Club promotions.

What you’ll bring

• A trade qualification as a chef (an apprenticeship or Cert III in Commercial Cookery), plus Food Handlers and OH&S certificates
• Experience as a Sous Chef or Chef de Partie, ideally in a 4-5 star hotel or a similar high-volume operation
• Strong functions and banquets experience, with solid skills in sauces, cold larder, vegetables and butchery
• Hands-on experience training staff and a coaching style that builds people up
• Good cost control and time management, and the ability to stay calm when the dockets stack up
• A passion for cooking, high standards of presentation, and the habit of leading by example

Why RACV?

At RACV, we aim to be a good company famous for not letting people down. Our IACT values shape how we work, and we create an environment where everyone can do their best work. You’ll be part of a large hospitality network that includes the City Club and resorts across Victoria and Queensland, which gives you room to grow your career.

At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know.