About the business and the role

The RUC has a big reputation for a small Club.

We have a consistently growing weekly events calendar and a significant onsite functions element of trade focused around Barefoot Bowls.

We have a strong and stable kitchen roster balancing age and experience with youth and enthusiasm.

The Club is experiencing continual growth and would like to add to its staffing resources.

We have an experienced and strong team including full-time and casual qualified chefs, stable cooks and kitchen hands and we are now looking for a solid Sous Chef to join our team.

We encourage our staff to take on skills development courses during their employment. We want people to follow and deliver on their ambitions.

Job tasks and responsibilities

Primarily the successful candidate will adhere to the RUC Core Beliefs and Values:

People – We value people who are professional, honest, show initiative and have integrity.

Welcoming – We treat our customers as if they were guests in our own house.

Teamwork – Work should be hard but fun and engaging. We don't transfer pressure to others.

Responsible – We deliver on promises and acknowledge our mistakes.

The role will primarily involve focusing on the a-la-carte section of the operation and assisting with our functions operations whilst providing support to the Head Chef.

Managing the all sections in the kitchen and ensuring smooth delivery of service whilst delivering on our 100% customer satisfaction guarantee.

We are experiencing continual growth and are looking for a long term team member.

Working with fully qualified chefs and supported by experienced and full-time kitchen hands it's all about having fun whilst being professional and delivering meals that you can be proud of.

You will assist the Head Chef in all roles in the kitchen including ordering, stock control, recipe cards, menu preparation, kitchen system enhancement, staff supervision and training.

Skills and experience

The ability to work independently plus part of a team and deliver on our 100% customer satisfaction guarantee.

Previous Sous Chef experience and responsibility is important but not necessary.

Having Club/Bistro plus Bulk cooking experience will be useful to hit the ground running.

Excellent communication skills

Proven experience in ordering, stock and portion control, and people management

Qualifications required: Cert IV or equivalent

Job benefits and perks

All hours worked are paid for

6 weeks leave and above award conditions

Reasonable roster flexibility and a genuine appreciation of work/life balance. We understand hospitality requirements, family commitments and children.

Free on-site parking

Full-time hours over 5 days, normally 4.5 days per week.

Change room, locker and shower available on-site

Ventilation, natural light and windows all part of the work environment.

Central location