Banquets Sous Chef - Lead High-Volume Event Kitchen

RACV; United States; Sur place; USD 49 000 - 77 000; Plein temps

Résumé du poste

RACV City Club is seeking an experienced Sous Chef – Banquets to manage our functions kitchen and lead the team through high-volume service in Melbourne. You will coordinate banquet sections, review menus for cost and presentation, and drive team development to maintain exceptional standards.

The role focuses on running the kitchen as a business, including rosters, stock control and adherence to health and safety, while showcasing our cuisine at events and Club promotions across Victoria and

Qualifications

• Trade qualification as a chef with an apprenticeship or Cert III in Commercial Cookery.
• Experience as Sous Chef or Chef de Partie in high-volume operations.
• Banquets experience in 4–5 star hotels or similar.
• Coaching staff and a leadership style that builds people up.
• Strong cost control and time management abilities.

Responsabilités

• Lead the banquet brigade, coordinating kitchen sections and maintaining service pace.
• Review menus and design new banquet menus with an eye for presentation and cost control.
• Coach, train and provide regular feedback to the kitchen team.
• Manage rosters, stocktakes, requisitions and food costs to keep the kitchen performing.
• Set equipment maintenance, cleaning schedules and uphold health and safety standards.
• Represent the kitchen at events and in Club promotions.

Connaissances

Banquets experience

Team leadership

Cost control

Time management

Staff training

Food presentation

Formation

Trade qualification as a chef

Food Handlers certificate

OH&S certificate

Description du poste

RACV City Club is seeking an experienced Sous Chef – Banquets to manage our functions kitchen and lead the team through high-volume service in Melbourne. You will coordinate banquet sections, review menus for cost and presentation, and drive team development to maintain exceptional standards.

The role focuses on running the kitchen as a business, including rosters, stock control and adherence to health and safety, while showcasing our cuisine at events and Club promotions across Victoria and