About Us

Nestled in the beautiful Adelaide Hills, the Stirling Hotel is an iconic venue renowned for its vibrant atmosphere, exceptional food, and commitment to quality. We’re passionate about delivering memorable experiences through our contemporary dining options, boutique accommodation, and local hospitality.

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

The Junior Sous Chef of the Stirling Hotel is working across the fryers, grill, pans, larder and pizza sections. A Junior Sous Chef of the Stirling Hotel is directly responsible for assisting the Head Chef and Sous Chefs in the day-to-day operations and general performance of food revenue for the hotel.

The Junior Sous Chef of the Stirling Hotel is responsible for assisting chefs and will participate in general cooking duties on a daily basis.

Main duties of the cook

· Food preparation such as washing, peeling, chopping vegetables, marinating meats, preparing ingredients, mixing sauces, batters and dressings, etc

· Cooking meals according to the recipes or menu specifications

· Operating and handling kitchen equipment such as grills, deep fryers, ovens, stoves, etc.

· Monitoring food quality before serving

· Checking food temperature and presentation

· Portioning food and labelling it if required

· Training junior cooks, if required

· Stocktaking, ensuring par level

· Storing food properly following food safety guidelines

· Checking the freshness of ingredients when arrival

· Maintaining the workstation clean as you go

· Setting up the station before the service

· Assisting with ordering supplies and inventory

· Assisting with the menu development if required

· To actively participate in a positive working environment built upon respect, passion, development, inclusion and education and training

· Adherence to the quality and consistency procedures about service and preparation

· Ensure compliance with WH& Safety laws

· Ensure compliance with all hotel policies and procedures

Required qualifications, experience and skills

· Relevant qualifications (minimum certificate 4 in commercial cookery or certificate 3 with 2 years of on-the-job training)

· At least 1 year of full-time relevant work experience in a similar environment

· A passion for sustainability, 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

· Able to accept significant levels of responsibility and accountability

· Ability to build relationships within the team and develop loyalty to the brand