Sous Chef

 Job Brief:  

In search for an experienced and qualified Sous Chef to lead the kitchen with the guidance of Head Chef. You will be the second in command, following and enforcing Head Chefs requirements and guidelines. You will be a creative professional who is willing to participate in creating seasonal menus and food.  

Job Duties/ Responsibilities:   

• Maintaining hygiene and the highest food quality standards according to the regulations (HACCP).
• Controlling and directing food preparation process and any other kitchen related duties.
• Cooking food items with seasonal and local produce and availabilities.
• Provide support to junior chefs with line cooking, prepping, and plating.
• Assisting with the preparation and planning of menus along with the head chef.
• Knowledge of seafood and flavours.
• Monitor and record of inventory and if necessary, order supplies.
• Managing and maintain standards in the absence of Head Chef.  

Skills and experience:

• A minimum of 2 years’ experience at a Sous or Jr Sous Level within a busy A la Carte Venue
• Certificate III Commercial Cookery (preferred)

• Strong abilities in training, mentoring and developing young chefs
• Excellent organisational and time management skills
• Passion for creating quality and consistency in every plate put out
• Overall knowledge of operations, ordering, stock control and working to budgets
• The want to grow and develop your career

  Remuneration: 

• Accommodation to be provided by Spinifex Ale House
• Annual pay $65,000 to $70,000.