SOUS CHEF – WILLUNG SOUTH VIC

Kogan People Solutions, trusted recruiters, are working with a boutique and luxurious lifestyle destination consisting of fine dining, luxe accommodation, and facilities for all manner of events and celebrations, located in the charming scenic rural town of Willung South..
With a passionate team devoted to food, wine, and design, the venue delivers curated experiences including intimate weddings, seasonal events, wine tastings, and luxury cottage stays creating unforgettable experience for the guests. The venue crafts seasonal dishes using fresh, locally sourced ingredients that celebrate the region’s produce proudly.

They’re growing and seeking a skilled and experienced Sous Chef to join the leadership in its kitchen team. The workplace culture is positive and respectful; you’ll enjoy leading the team here.

• Schedule - Includes weekday and weekend shifts
• Tenure – full time, ongoing
• Salary - Offered in the range of $75k to $85k plus superannuation per annum
• Location - Willung South, VIC

If you’re a talented Sous Chef looking for a new challenge managing the busy kitchen at this elegant venue, delivering outstanding culinary experience crafting weekly seasonal menus, this is the perfect opportunity for you!

RESPONSIBILITIES OF OUR SOUS CHEF WILL INCLUDE:

• Lead, guide and inspire the kitchen team to deliver the best results.
• Assist in the hiring and training of new cooks and kitchen staff.
• Supervise (and participate in) the preparation of all meals.
• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.
• In consultation with the Management team, develop, test, and introduce new menu items.
• Ensure strict compliance with OH&S and Food Safety standards.
• Work alongside the management team.

TO BE SUCCESSFULLY CONSIDERED FOR THE ROLE, YOU:

• Possess excellent relevant post-secondary cookery related qualifications, to at least Diploma level or agreed substitute.
• Have at least one years’ experience since earning your qualifications in a similar professional capacity.
• Are available across the working week and weekends.
• Offer proven ability to prioritise, set goals and have the determination to achieve them.
• Possess a thorough understanding of food safety and HACCP.
• Understand cost control, time management, prioritization, and cost-efficient procurement practices.
• Are an excellent people manager able to get the most out of your team.