Assistant Sous Chef | Harvest Buffet

From the freshest seafood like oysters, prawns, sushi, crabs and mussels, to roasts from the carvery as well as crowd-pleasers like pizza, pasta, curries, soups and salads, Harvest Buffet has something guaranteed to tickle your fancy.

We are looking for a hardworking permanent Assistant Sous Chef to join our outstanding team. There has never been a better time to be a part of Harvest Buffer and develop your career to the next step!

In this position, you will support the Sous Chef to ensure that the highest standards of food production and service are achieved

Salary range from $78,000 to $82,000 inclusive of superannuation

What can we offer?

• A Permanent, Full-Time position with a competitive salary and entitlements
• 30% discounts across our award-winning food & beverage venues on all 3 of our properties
• Lifestyle and well-being discounts and benefits, including EAP & gym memberships
• Free buffet meal with a new menu every day at our Employee Dining Room
• Uniform prepared and ready for you daily on property
• Generous Paid Leave for primary and secondary carers
• Group-wide Diversity & Inclusion focus areas including LGBTQI, Multicultural, Gender and Indigenous

To be successful in this role you will have:

• Culinary qualifications (Commercial Cookery Cert III or equivalent) and prior experience working in a busy kitchen as a Chef de Partie or Assistant Sous Chef, preferable
• The ability to optimally and efficiently coordinate and work as part of the team
• Flexibility to work across a rotating roster that can include mornings, evenings, weekends, and public holidays.
• Experience working in bulk production, volume, catering or banqueting is a plus
• A strategic chef who takes pride in delivering a memorable product with attention to detail

Key responsibilities in the role include but are not limited to:

• Produce food items to the highest possible standards as per established menu plans and recipes – in accordance with appropriate outlet specifications
• Report any operational problems or irregularities immediately to Sous Chef in Charge
• Encourage, motivate and provide support to team members to drive team engagement
• Solve problems and make decisions for the effective operation of the outlet
• Plan kitchens for food production, organise and ensure smooth workflow

If you think you’ve got what it takes, we want to talk to you. Click the link below and