Seeking a Sous Chef to join a great kitchen team in an high volume service venue overlooking the water at Terrigal on the beautiful Central Coast. As Sous Chef, you'll support the Head Chef in managing kitchen operations, supervising staff, and ensuring food quality. Stepping up in the Head Chefs absence, on a 42-hr rotating roster.

Responsibilities:

• Oversee daily kitchen operations and ensure smooth service during peak hours.
• Lead, mentor, and inspire kitchen staff, fostering a culture of teamwork and excellence.
• Contribute to menu planning and development, bringing fresh ideas to the table.
• Maintain high standards of hygiene, cleanliness, and food safety.

You:

• A strong, creative leader who can manage kitchen operations with precision and passion.
• Experience working a large hugh volume menu with woodfire pizza experience
• Someone with a flair for culinary innovation and a commitment to delivering high-quality, seasonal dishes.
• Excellent teamwork skills with a positive, can-do attitude.
• Previous experience in a similar kitchen role, with a proven track record of reliability and leadership.
• Ability to thrive in a busy, high-volume kitchen while maintaining quality and consistency.

Offer:

• $75,000 - $80,000 + super
• A vibrant, fast-paced kitchen environment in a highly regarded, local venue.
• Opportunities for leadership and career growth in a supportive atmosphere.
• A chance to work alongside a skilled team who values innovation, teamwork, and hard work.

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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