Sous Chef

at  The Sporting Globe

DO YOU THINK YOU HAVE THE CULINARY GAME PLAN TO BECOME THE STAR OF OUR SPORTS BAR KITCHEN?

At The Sporting Globe, you’ll find a vibrant and energetic atmosphere reminiscent of a sports stadium. The venue is designed with large screens and TVs strategically placed throughout the space, ensuring patrons can catch every thrilling moment of their favourite sports events while sitting comfortably with their private booths and TV. You can expect to find it broadcast here from all over the world, whether it’s football, cricket, rugby, basketball, UFC or any other sport

Roles and Requirements:

• Demonstrated experience as a Sous Chef in a hotel, restaurant, or pub environment.
• Energetic attitude, a team player approach and strong work ethic
• Experience and understanding of financial controls of a hospitality business
• The ability to lead, train and develop a team.
• To ensure that all meals are cooked in a manner that adheres to the venue’s recipe & plating guides and that all meals are served on time and are of the highest possible quality.
• Ensuring staff are allocated sections and secondary duties throughout their shifts and managing general kitchen operations with the head chef.
• To maintain a safe and hygienic kitchen that adheres to all food preparation and cleanliness guidelines. Also, ensuring staff are following the kitchen cleaning systems
• Possesses experience, demonstrates competency, and actively participates in all technical.
• Participate and preparation, cooking and presentation of all menu items with attention to detail and adherence to standards, working across all kitchen stations, including prep, fry, grill, line, salad and dessert stations

Who We’re Looking For:

• Demonstrated experience as a Sous Chef/ Chef De Partie Chef.
• Energetic attitude, a team player approach and strong work ethic.
• Passion for providing exceptional quality food to ensure guest satisfaction.
• Commitment to upholding our brand standards, OH&S and food hygiene procedures.
• Knowledge of to complete a costered roster is desired; however, it is not essential.
• Certificate III or IV in Commercial Cookery is desired; however, it is not essential.
• Eligibility to work in Australia.
• Flexibility to work evenings, weekends, and holidays as required
• Excellent leadership skills with the ability to motivate and guide kitchen staff.
• Strong organisational and multitasking abilities.
• Knowledge of food cost control, inventory management, and kitchen operations.

Perks & Benefits:

• A front-row seat to all the sports action in a lively and vibrant atmosphere.
• Competitive salary and performance-based incentives to keep you motivated.
• Join a winning team that celebrates creativity, teamwork, and passion
• Attractive Salary package and KPI Bonus structure
• Discounts on food and drink across the Signature Hospitality Group brands
• Personal Development plans for growth
• Rapidly expanding business with opportunities to progress within the company.
• Opportunity to manage a brand new, highly regarded community incorporated the venue with a large team.
• All the tools that are necessary for you to run the business efficiently and effectively.
• Opportunity to travel for work
• The large Support team from our Operations team, finance, IT, marketing, Customer Service, Development and People & Culture

• Demonstrated experience as a Sous Chef in a hotel, restaurant, or pub environment.
• Energetic attitude, a team player approach and strong work ethic
• Experience and understanding of financial controls of a hospitality business
• The ability to lead, train and develop a team.
• To ensure that all meals are cooked in a manner that adheres to the venue’s recipe & plating guides and that all meals are served on time and are of the highest possible quality.
• Ensuring staff are allocated sections and secondary duties throughout their shifts and managing general kitchen operations with the head chef.
• To maintain a safe and hygienic kitchen that adheres to all food preparation and cleanliness guidelines. Also, ensuring staff are following the kitchen cleaning systems
• Possesses experience, demonstrates competency, and actively participates in all technical.
• Participate and preparation, cooking and presentation of all menu items with attention to detail and adherence to standards, working across all kitchen stations, including prep, fry, grill, line, salad and dessert station