Sous Chef

at  Village Roadshow Limited

HOW YOU WILL DO IT

The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labour, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships.

THE SOUS CHEF MAY BE RESPONSIBLE FOR EITHER DAY-TO-DAY OPERATIONS ON THE LINE OR EVENTS EXECUTION.

• Supervise the team in providing best-in-class culinary experiences
• Coach and develop the team and drive Associate engagement
• Delegate tasks
• Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Courage and Caring
• Monitor inventory and purchase product
• Maintain food and labour costs according to budget, with a full understanding of COGS
• Select and develop recipes to corporate approval
• Standardise production recipes and presentation to ensure consistent quality
• Plan and cost menus for special events, chef choice menus
• Ensure proper equipment operation and maintenance
• Coordinate the food safety and HACCP, ensuring standards are maintained
• Assist with creating action plans to respond to opportunities
• Ability to work in a fast paced, pressured environment whilst maintaining control of the kitchens and guiding the team to a successful conclusion.