Sous Chef | Full Time

InterContinental Hotels Group; Adelaide; On-site; AUD 110,000 - 125,000; Full time

Job summary

InterContinental Hotels Group in Adelaide is seeking a senior banquet operations lead responsible for banquet, breakfast and high tea service, including special events like Mother’s Day high tea. You will work closely with the kitchen and events teams to ensure memorable guest experiences.

You will lead from the floor, roster staff, coach the team and partner with the Chef de Cuisine / F&B Manager on recruitment and performance, while maintaining food quality, cost control and a hygienic

Qualifications

• Role requires hands-on leadership on the floor with the team.
• Experience coaching staff and managing rosters and costs.
• Strong focus on food quality, HACCP compliance and hygiene.

Responsibilities

• Lead from the floor during banquet, breakfast and high tea service.
• Roster and run daily kitchen activity and manage labour cost.
• Coach the team through feedback and recognition.
• Partner on recruitment and performance with the Chef de Cuisine / F&B Manager
• Maintain a positive team culture across departments.
• Uphold food quality and consistency across services.
• Monitor trends for new ideas for high tea and events.
• Ensure safe storage, stock levels and HACCP compliance.
• Support events team to balance client and operational needs.

Skills

Leadership

People management

Labour cost control

Food safety HACCP

Guest service knowledge

Job description

The role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.

Hands-on leadership & people

• Lead from the floor — in on the line, covering gaps, not directing from the sidelines

• Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost

• Coach the team through feedback and recognition

• Partner with the Chef de Cuisine / F&B Manager on recruitment and performance matters

• Build a connected, positive team culture across departments

Responsible business

• Uphold food quality and consistency across banquet, breakfast and high tea

• Track competitor and industry trends for fresh ideas, especially for high tea and events

• Manage safe food storage and stock levels to minimise waste

• Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order

• Deliver HACCP refresher training as needed

• Follow all regulatory and company policy requirements

• Pitch in on ad-hoc duties as they arise

Guest experience

• Use guest feedback to keep raising the standard

• Bring strong product knowledge to guest and colleague questions

• Partner with the Chef de Cuisine / F&B Manager on menu development, costing and training

• Stay visible and hands-on during service

• Engage directly with clients, including for special high tea events

• Work with the Events/Meetings team to balance client and operational needs

Financial

• Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current

• Track food cost against budget and flag variances early

• Roster and manage labour effectively

• Order and manage stock in line with purchasing policy