Position: Sous Chef (6 month contract)
The Role at a Glance: This position plays a key role within our hotels. Reporting to The Executive Chef, the Sous Chef will be directly involved with the leadership and menu development of our various outlets. Working alongside the Executive Chef, you will manage a motivated team of cooks, ensure a clean and efficient working environment, keep food and labour costs in line, and be involved in daily mentoring, team briefings and the overall refinement of the culinary program at the hotel.
Your Day To Day Duties:
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Collaborate with Executive Chef and General Manager, to help on the development of the food & drink menu for our restaurant outlets and our events spaces.
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Demonstrate culinary creativity
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Mentor the next generation of cooks
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Manage a high functioning kitchen, including food preparation and production, and training of kitchen team members on service and presentation techniques
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Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner
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Ensure cleanliness and sanitation practices of food prep areas and upholds the kitchen team members to standards
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Order food supplies and ensure that food quality and standards are maintained at all times
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Monitor and maintain kitchen equipment to ensure a smooth operation
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Ensure that guests experience the highest quality 5 star culinary standards
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Maintain strict control on food portioning and wastage
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Participate in departmental training initiatives and stay current on international food trends and industry practices
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Maintain positive internal and external relationships, professional, friendly attitude towards guests and team members
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Comply with all Archive standards, policies and procedures at all times.
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Other tasks and responsibilities as assigned by management.
You have:
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1 - 3+ years of industry experience in a culinary leadership role
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Associate degree in culinary arts (preferred)
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Proven ability to develop, coach and inspire a high-performing team
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Passion about cooking and culinary arts
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Exposure to P&L management including budgeting and forecasting and overall kitchen cost control
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Safe Food Handling Certification
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Ability to communicate clearly with managers, kitchen & outlet dining team members and guests
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The ability to solve problems and provide solutions
