Lead as sous chef for a high-end catering team & work for an established company with a modern approach to hospitality.
The Business
This sophisticated, high-end group is modern in both design and approach, located in Sydney’s western suburbs.
This role will be driving the food aspect in its entirety, including managing the large kitchen staff team and everything from collaborating with the executive team on strategy involving food, through to leading their kitchen teams to excellence and managing the costs and quality.
The Role
The management within the business is solid, established and runs extremely well.
The client seeks a candidate with a solid background in restaurants or events, as this role primarily involves managing people, overseeing food production, and handling back-of-house kitchen operations, making expertise in these areas essential. While you will be balancing your time working in the kitchens hands-on and completing admin tasks, you’ll be coaching your team on how to do things better, menu tastings and stream lining processes.
Key Deliverables
- An understanding of HACCP procedures and actions
- Working with the executive team in bringing the food in line with the vision of the business in quality and consistency
- Creation and management of budgets for areas under your control and being on top of the P&L
- Proven successful Chef in a similar role and environment
- Proven leadership qualities and the ability to train, lead and motivate your team to succeed
- Ability to motivate a diverse range of people and build rapport
- Strong communication an interpersonal skill and a passion for quality customer service
- Naturally you will be passionate, friendly and have a positive can-do attitude.
The Benefits
The salary for this position is up to $110K plus super for the right candidate, with the added benefit of free staff parking.
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