Sous Chef - Lead Seasonal Menus & Kitchen Ops

Goulburn Workers Club; Wingecarribee; On-site; AUD 55,000 - 75,000; Full time

Job summary

Goulburn Workers Club in the Southern Highlands NSW is seeking a Sous Chef trained in commercial cookery to lead kitchen operations across Brasserie, Café, functions and other club initiatives, ensuring high standards of quality, consistency and service.

You will liaise with the Executive Chef and CEO to develop seasonal menus, mentor kitchen staff, enforce Health and Safety and SOPs, and deliver outstanding customer experiences in a busy club setting.

Qualifications

• Trained in commercial cookery and able to prepare and serve meals.
• Ability to be a team member and contribute to quality service and Club objectives.
• Ability to take direction and be flexible to changing conditions and new challenges.
• Ability to manage oneself to achieve quality results.
• Ability to relate in a friendly and professional manner to customers, staff and managers.
• Ability to work well under pressure.
• Good knowledge of Club layout, timetables, coming events and promotions.
• Outstanding commitment to customer service.
• Strong communication and interpersonal skills.

Responsibilities

• Planning, directing and completing all food preparation.
• Assist Executive Chef in daily operations and lead kitchen staff.
• Liaise with Executive Chef and CEO on seasonal menus for all catering areas.
• Assist in ensuring standard operating procedures in BOH & FOH are completed.
• Assist with staff development, appraisal, and discipline.
• Ensure staff follow correct delivery procedures when receiving items.
• Ensure foods are stored correctly and rotation is maintained.
• Instruct, train & mentor employees to ensure SOP compliance.
• Assist in Health and Safety compliance for BOH staff.
• Liaise with catering services manager & FOH service staff for superior product and service.

Skills

Team player

Strong communication

Education

Commercial cookery training

Job description

Goulburn Workers Club in the Southern Highlands NSW is seeking a Sous Chef trained in commercial cookery to lead kitchen operations across Brasserie, Café, functions and other club initiatives, ensuring high standards of quality, consistency and service.

You will liaise with the Executive Chef and CEO to develop seasonal menus, mentor kitchen staff, enforce Health and Safety and SOPs, and deliver outstanding customer experiences in a busy club setting.