Senior Sous Chef at RACV

Inverloch, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

0.0

Posted On

15 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Excellence, Menu Development, Cost Control, Staff Management, Training, Food Preparation, Presentation, Hygiene Standards, Resource Management, Cooking Techniques, Butchery, Sauces, Baking, Pastries

Industry

Civic and Social Organizations

Description

The Role Inverloch, Victoria | RACV Inverloch Resort Full Time position Great things start here    Be part of a purpose-driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future.   At RACV Inverloch Resort, set between wetlands and pristine beaches of the Beautiful Bass Strait, enjoy the best of tourism and have room to grow in a changing industry that's yours to shape. Join our supportive leisure team whose job it is to help people live their best lives — whether they’re on holiday, visiting an attraction or treating loved ones to a special experience. About the Opportunity You will be a leader of our kitchen brigade. We’re looking for a Senior Sous Chef who can work during a fast-paced, a la carte service and who take pride in what they do and genuinely love cooking. Our chefs help to set the standards for the whole Food & Beverage team by displaying a passion for hospitality and cuisine and the motivation to deliver an exceptional food experience to our guests. We're open 7 days a week, 365 days per year. Evening and weekend availability is essential to be successful for these vacancies. You'll be rostered to meet the peak and flow of business demands. What You'll Be Doing: As a Senior Sous Chef, you'll be a hands-on leader, working directly in the kitchen to set the standard for food preparation and presentation while supporting and directing your team with regular feedback and training. You'll also play a critical role in operational excellence, helping to manage all kitchen activities to ensure efficiency and meet financial goals by controlling costs and maintaining our high standards for hygiene and cleanliness. A key part of the role will be menu and product development, where you'll have the opportunity to create innovative menus while finding creative ways to reduce costs without compromising on quality. Ultimately, you'll be responsible for service and quality control, ensuring every dish that leaves the kitchen is of the highest quality and consistently meets or exceeds our service standards. Who We're Looking For: An experienced chef with a solid background in 4-5 star hotels or similar high-end operations. Extensive knowledge of all cooking techniques, from butchery and sauces to baking and pastries. A strong understanding of kitchen financial processes, including cost control, stocktaking, and resource management. Proven leadership skills with experience in staff management, training, and development. If you are a passionate and proactive leader with a drive for culinary excellence, we want to hear from you. This is a fantastic opportunity to contribute to a high-performing team and make a real impact on our members' and guests' dining experiences. We’re offering A competitive salary Laundered uniform provided Continual training and development Career growth & opportunities. Work/life balance Discounts on RACV products & services, including our portfolio of 10 properties The RACV difference Be part of a team who cares. Back your ambition and find a new career with RACV. Application process Applicants will be required to provide evidence of their eligibility to work in Australia, and consent to a criminal record check. Additionally, Applicants must confirm their ability to perform the inherent requirements of the position as outlined in the Job Task Analysis - Chef/Cook and whether any reasonable adjustments may be required. Submit your CV via the link below.

Responsibilities

As a Senior Sous Chef, you will lead the kitchen brigade, ensuring high standards for food preparation and presentation while managing kitchen activities for efficiency. You will also be responsible for menu development and quality control to deliver exceptional dining experiences.