Sous Chef: Lead Culinary Team & Seasonal Menus

IHG; Adelaide; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Birthday leave

Accommodation discounts

F&B discounts

Development program

IHG milestones

Job summary

Crowne Plaza Adelaide Mawson Lakes is seeking a passionate Sous Chef to lead and inspire our kitchen team, working alongside the Executive Chef to deliver exceptional dining experiences using seasonal, locally sourced produce.

You'll curate menus, maintain high standards of food quality and presentation, manage stock and costs, and develop staff through mentoring and training while delivering hospitality with warmth and flair.

Qualifications

• Certificate III or IV in commercial cookery (or equivalent).
• Food Safety Certification with HACCP knowledge and safe food handling.
• Understanding of budget control, rostering and payroll.
• Reading, writing and basic maths proficiency.

Responsibilities

• Lead and train kitchen staff under the Executive Chef.
• Curate seasonal, locally sourced menus and showcase techniques.
• Maintain high standards of food quality, presentation and efficiency.
• Control stock, orders and inventory to manage costs.
• Support events, room service, conferences and banquets.

Skills

Food safety knowledge

Team leadership

Communication

Budget awareness

Education

Certificate III or IV in commercial cookery

Job description

Crowne Plaza Adelaide Mawson Lakes is seeking a passionate Sous Chef to lead and inspire our kitchen team, working alongside the Executive Chef to deliver exceptional dining experiences using seasonal, locally sourced produce.

You'll curate menus, maintain high standards of food quality and presentation, manage stock and costs, and develop staff through mentoring and training while delivering hospitality with warmth and flair.