Company Description
Sofitel Melbourne On Collins, the ultimate luxury hotel escape in the heart of Melbourne city centre. Combining French elegance and modern luxury, curating dining experiences where our passionate chefs and mixologists delight our guest in a lively culinary experience whilst overlooking the city skyline. As a Hotel for the Arts, Sofitel Melbourne on Collins proudly champions culture and tradition with rotating art exhibitions and is immersed in the city’s thriving arts and entertainment scene.
Job Description
Are you a passionate culinary professional with a refined palate for French cuisine and a knack for strong leadership? Do you thrive in a fast-paced environment that blends à la carte excellence with bespoke event experiences? If you’re looking to take the next step in your career towards becoming an Executive Sous Chef, we want to hear from you!

Qualifications

• Extensive experience in fine dining establishments, with a strong background in French cuisine.
• Proven expertise in both à la carte service and event kitchen operations.
• Ability to handle a large scale operation.
• Exceptional people management and leadership skills, with the ability to motivate and develop a team.
• A creative mindset paired with meticulous attention to detail.
• A proactive, hands-on approach with the ambition to grow into an Executive Sous Chef role.
• Formal culinary training and certifications in French cuisine (preferred)

THE ROLE:

As our Senior Sous Chef, you’ll be the right hand to our Executive Sous Chef and the Chef de Cuisines in leading a brigade of over 50 chefs, playing a vital role in leading the kitchen team and ensuring every dish exceeds expectations. You will assist in in managing day-to-day kitchen operations for both our à la carte offerings and high-profile events and focus on coaching and mentoring our up and coming chefs. This role is ideal for a skilled chef who is ready to develop into an Executive Sous Chef position.

KEY RESPONSIBILITIES:

• Culinary Excellence: Lead the preparation and presentation of fine dining dishes, with a focus on traditional and modern French cuisine.
• Leadership & Team Management: Train, mentor, and inspire a diverse kitchen team, fostering a culture of collaboration and excellence.
• Menu Development: Collaborate with the Executive Chef and Chef de Cuisines to create innovative à la carte and event menus that align with our brand and seasonal offerings.
• Operational Management: Oversee inventory, ordering, and kitchen organization to maintain efficiency and minimize waste.
• Event Planning: Partner with the events team to deliver tailored culinary experiences for corporate gatherings, social and special occasions.
• Health & Safety: Ensure all culinary operations comply with health and safety regulations, possess in depth knowledge of HACCP and maintain a clean, organized kitchen.

Qualifications

• Extensive experience in fine dining establishments, with a strong background in French cuisine.
• Proven expertise in both à la carte service and event kitchen operations.
• Ability to handle a large scale operation.
• Exceptional people management and leadership skills, with the ability to motivate and develop a team.
• A creative mindset paired with meticulous attention to detail.
• A proactive, hands-on approach with the ambition to grow into an Executive Sous Chef role.
• Formal culinary training and certifications in French cuisine (preferred).

Additional Information

• Opportunity to work at an iconic Melbourne luxury hotel
• Excellent Career opportunities within the Accor network – local and international
• Opportunities for professional growth and development, with a clear path to an Executive Chef role.
• Competitive salary and benefits package.
• The chance to work in a kitchen that values innovation, quality, and teamwork.
• Access to a world of benefits through the ALL Heartist card