Sous Chef

The Rocks Mornington; Mornington; On-site; AUD 70,000 - 90,000; Full time

Job summary

The Rocks Mornington on the Mornington Peninsula is seeking a Senior Sous Chef to lead the kitchen team of nine, ensuring quality and hygiene while driving the Mediterranean seafood-focused menu.

Experience and passion are essential; strong communication and leadership are required. Roster: 38–42 hours weekly, five days, weekends included. Annualised salary with a hands-on, positive work attitude is expected.

Qualifications

• Experience and passion is a MUST.
• Ability to lead a kitchen team and manage stress.
• Qualified chef with seafood experience preferred.
• Punctual, organized, trustworthy with professional appearance.

Responsibilities

• Assist Head Chef in menu planning and culinary direction.
• Oversee kitchen team and maintain high hygiene standards.
• Create, maintain and manage systems for efficiency and cleanliness.
• Stay informed on Melbourne food trends and lead by example.
• Motivate staff and resolve conflicts while maintaining morale.
• Lead by example and be approachable to subordinates.
• Manage a 38–42 hour weekly roster including weekends.

Skills

Leadership

Communication

Attention to detail

Food safety

Team management

Education

Qualified chef

Job description

The Rocks Mornington on the Mornington Peninsula

Established in 2001 our venue is well into its second decade of success.

The brief is to offer an industry leading Mediterranean seafood focussed menu only sourcing premium products via dealings with Australia's leading meat & seafood suppliers. Anything less would not do this iconic venue justice.

Dining room seats 80, and our waterfront deck 65 pax.

Our experienced Head Chef requires an assistant to drive the existing kitchen team of 9, plus stewards.

The Senior Sous is responsible for ensuring that the standard and quality of food along with the hygiene within the department is maintained at the highest levels. The role is very much hands on, requiring attention to detail, excellent communication skills, a positive work attitude and be receptive to the business direction.

Responsible to: Head Chef

Roster: 38 – 42 hour week on average, 5 day work week, annualised salary. Weekends included.

Experience & passion is a MUST along with some of the following:

Assist the Head chef in menu planning and culinary direction

willingness to learn

Overseeing a well-established kitchen team of6 CDP’s & 2 apprentice & cooks PLUSstewards

Create, maintain and manage systems to allow efficiencies along with a high level of cleanliness

Be in the know with current Melbourne food scenes and trends

Have led a teampriorand achieved success

Be aQualified Chef,seafood experience a preference

Punctual, organised, trustworthy

Professional appearance

Ability to motivate

Ability to maintain stress

Ability to resolve conflict

Willingness to listen, learn and take initiative

Maintain a positiveteam morale

Lead by example

Be approachable to sub-ordinates

This unique venue awaits you, jump on!