Sous Chef

We are a high quality, well regarded Canberra venue with one of the best kitchens in town, serving exceptional food in a spectacular setting. The role is essentially a four day working week as the venue opens from Thursday to Sunday. This is a great career move for someone who is willing and able to take their cooking to the next level. You will:

• Develop new dishes based on seasonal changes and customer demand, in conjunction with the head chef.
• Assist with the preparation and planning of new menus.
• Ensure the kitchen activities operate in a timely and efficient manner.
• Monitor and record inventory par levels.
• Order new supplies as required.
• Provide support for junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet the restaurant and kitchen standards.
• Create rosters for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the head chef’s absence.
• Monitor critical control points for take away food.
• Monitor, supervise, and implement the food safety program.
• Any other duties required for a smooth operation of the kitchen and business.

You should have: Experience in fast-paced lunch and dinner service (5 years plus) Experience in fine dining Knowledge and experience in classical sauce making. Qualifications: Certificate IV in Commercial Cookery Food Safety Certificate Please note that the business is open 4 days a week and you should be available to work from Thursday to Sunday - 4 lunches and 4 dinners over this period. #J-18808-Ljbffr