Full-Time Cook

Junior Sous Chef (Cook) – Duxton Royal Oak Hotel Joint Venture (Prince of Wales Hotel Motel)

The Prince of Wales Hotel Motel’s license extends back to the 1800s. Open 7 days a week, we offer dining in our restaurant, gaming, accommodation and a bottle shop. There is something for everyone at POW!

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

The Junior Sous Chef of the Prince of Wales Hotel Motel 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.

The Cook of the Prince of Wales Hotel Motel is responsible for assisting chefs and will participate in general cooking duties on a daily basis.

Main duties of the Cook

Preparation of stocks and sauces

Portioning fish and meats

Following standard recipes in the production of entrees, mains and deserts

Working as part of the team to deliver quality meals to guests

Receiving and controlling products

Using equipment such as chargrill, fryers, Combi oven, brat pan, sous vide and planetary mixer

Maintaining consistency across food preparation and cleanliness

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

Training kitchenhands in OH&S procedures

In addition to the above cook duties above, the following duties may be assigned

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 to improve on GP by close monitoring of stock wastage

Working with the Head Chef to develop and project manage the evolution of menus for the venue.

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

Required qualifications, experience and skills

A minimum of qualification of Certificate 4 in the relevant area or at least 3 years of experience in place of the formal qualifications

Relevant full-time work experience 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!