The Avoca Beach Hotel is looking for a skilled and motivated Sous Chef to contribute to the success of our kitchen operations. You’ll be responsible for maintaining food quality and consistency, supporting day-to-day operations, and contributing to the ongoing success of the venue. The position will work closely with the Head Chef/management and the duties and responsibilities include, but are not limited to, the following:

· Menu planning as per customer demand and market requirements within the company budget in liaison with the Head Chef and the management.

· Oversee food preparation, ensuring freshness, quality, and adherence to food safety guidelines.

· The ability to produce consist of and high quality dishes in a timely manner.

· Delivery of a great dining experience for venue patrons.

· Ensuring all food safety policies are maintained.

· Adopting, improving and utilising the hotels existing online systems for accurate reporting of sales, COGS, margins, inventory management and recipe construction to achieve budgeted food sales and COGS.

· Working closely with the management team to ensure the success of the overall business.

· Providing input into kitchen procedures and policies to drive efficiencies and improve the overall performance of the kitchen functions.

· Rotating stock, ordering and maintaining food stock, food portion control, waste management, and stock purchase (receipt and storage).

· Supervise and train junior kitchen staff, ensuring they adhere to kitchen policies and procedures.

· Adherence and awareness of Australian food & safety health standards & codes of practice.

· Maintain a clean and organized kitchen, adhering to hygiene and sanitation standards.

About the applicant:

Recognised Certificate IV in Commercial Cookery.

At least 2 to 3 years’ experience as a Chef.

Thorough understanding of food safety standards and HACCP.

Ability to work efficiently in a fast-paced and busy environment.

Strong organizational skills and attention to detail

Excellent communication, both verbal and written along teamwork abilities

Ability to lead a team, encouraging and ensuring all team members are performing and working in a positive environment.

Ability to plan and write a roster to budget requirements.

Experience with food systems, stock control, menu planning & costing, and achieving cost targets.

You hold a current Food Safety Supervisors Certificate.

Experience with functions will be highly regarded but not essential.