Are you wanting to progress your career but still enjoy a great work life balance?
BMD Northcliffe Surf Club has an opportunity for an experienced Sous Chef to join our team. You will be working in one of the most renowned club restaurants on the Coast. The successful applicant will be an energetic and positive leader who has the ability to thrive in a fast paced, high volume setting.
Sous Chef Role in a nutshell
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related operations. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Qualities we are looking for:

Our staff culture is very important to us, and with a very open kitchen we require you to:

• Project a friendly, enthusiastic and positive attitude at all times
• Have a passion for the industry and are committed to a successful career in hospitality
• Enjoys working with others in a team environment
• Leads by example and serves as a role model to demonstrate appropriate behaviours to motivate your team
• Possess a creative flair and have superb presentation skills
• Ability to engage with the local community
• Ability to provide high quality meals in a fast paced, very high volume environment all while keeping calm and composed
• Follow company and department policies and procedures

Skills and Responsibilities that you will bring to the table

• At least 5+ years of experience as a Chef
• Exceptional customer service standards
• Excellent communication skills
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Head Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Remuneration will be paid by the hour at Level 8 of the Registered and Licensed Clubs Award 2020 – no being taken advantage of with a salary. Your minimum income based on a 38 hour per week average will be approximately $80-90k per annum. Overtime and public holidays (paid at award loadings) will then increase your annual income further.
So what are you waiting for?
Apply now!
Job Type: Full-time
Pay: $80,000.00 – $90,000.00 per year

Benefits:

• Employee discount

Application Question(s):

• Do you have experience as a chef in a high volume restaurant?
• What are your current working rights in Australia? (i.e. citizen, visa, restricted hours etc)

Experience:

• Sous Chef: 3 years (Preferred)

Work Location: In perso

• At least 5+ years of experience as a Chef
• Exceptional customer service standards
• Excellent communication skills
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Head Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met