Full-Time Chef

Junior Sous Chef (Chef) – Duxton Port Broughton Joint Venture

Located within walking distance of the foreshore and Port Broughton Jetty, The Port Broughton Hotel was constructed in 1910 and has endless stories and memories inside its walls. As the only pub in town, the beautiful Port Broughton Hotel is a modern Australian bistro restaurant and pub, open 7 days a week serving lunch and dinner. Stay with us in our recently renovated accommodation, have a drink in our foreshore beer garden and see what Port Broughton has to offer!

We are currently seeking a dedicated and skilled Junior Sous Chef (Chef) to join our dynamic kitchen team.

We are currently seeking a dedicated and skilled Junior Sous Chef (Chef) to join our dynamic kitchen team. The Junior Sous Chef of the Port Broughton Hotel is directly responsible for supporting the Head Chef in day-to-day operations, budgeting, training, and general performance of food revenue for the hotel. The Junior Sous Chef will assist the Head Chef in delivering on-trend and in-season menus across all departments (events/restaurant/bar) and will play a critical role in maintaining and enhancing customer satisfaction.

Main duties of Chef:

Planning, organising, and participating in the preparation and cooking of food, including involvement in the development of menus

Participating in the implementation of the head chef’s menu plans across the venue utilising the best of fresh local ingredients

Monitoring actively to improve GP by close monitoring of stock wastage

Working with the Head Chef to develop and project manage the evolution of menus for the venue for special functions or events

Creating a positive working environment built upon respect, passion, development, inclusion and education and training

Working with the Head Chef during the recruitment process for the kitchen team

Training kitchen staff in line with hotel standards

Monitoring the quality and consistency of all meals coming from the kitchen

Advising & Reporting performance management needs to the Head Chef

Communicating effectively with Front of House staff

Ensuring that consistency in rostering is achieved through agreed budgets with the Head Chef

Ensuring correct supervision of the team throughout the week

Maintaining a 5-star Hygiene rating across the entire venue

Implementing the food safety program in coordination with the Head Chef

Overviewing all general cleanliness and making sure that strict hygiene levels are maintained for guests well being

Cooking with correct food handling techniques and temperature/storage controls are in place

Ensuring compliance with WH& Safety laws

Ensuring compliance with all hotel policies and procedures

Required qualifications, experience and skills

A minimum qualification Diploma in the relevant area or at least 3 years of experience in place of the formal qualifications

Relevant full-time work experience as a chef in a similar environment for at least 1 year

Proven experience in kitchen management including menu implementation stock ordering/control within the hospitality industry

A passion for local produce and an interest in current trends

Be well organised and able to work under pressure and to deadlines

Excellent written and oral communication skills

Attention to detail with a particular eye for presentation and quality

Ability to communicate effectively with a wide range of people (suppliers, customers, employees, Managers)

The ability to analyse situations and make rational and responsible decisions relating to staffing, and strategic business issues

Able to accept significant levels of responsibility and accountability

Ability to train, motivate and counsel staff in relation to performance issues

Ability to build relationships with clients and develop loyalty to the brand

Position Type Full-time 38 hours a week

Salary: $73,000.00 - $78,000.00 plus superannuation

How to Apply

Please submit your resume and a cover letter detailing your relevant experience to [email protected].

We look forward to hearing from you!