The Ettalong hotel is looking for a hands-on Sous Chef to help take the lead of our kitchen team for the hotel. You will be responsible for leading and managing a team, menu development, financial management and much more with the Head Chef. This is a key role for the business reporting directly to the Head Chef and part of the venue’s leadership team.

The Role:

Leading, managing and continuously developing the team

Menu development

Manage budgets ensuring that targets are met or exceeded

Exceed budgeted revenue targets by ensuring an excellent product is served every time

Developing & maintaining procedures & quality control

Supplier relationships

Ordering, stock control and management

Market research including current trends

Food Quality & Consistency

Kitchen operations management including stocktaking

Ensure that all meals are of a high quality, cost effective and within budget, and that all duties are performed in a manner that complies with Food Safety regulations

Co-ordinate activities of a team in a kitchen environment ensuring portion control and food quality while maintaining a clean, safe and hygienic work are up to date knowledge of current food trends and ability to develop our offer based on trend and customer needs.

About you:

Have experience working in a similar role

A strong leader that manages and develops the team

Have excellent communication & organisation skills

Work well under pressure

Be well presented

Be committed to producing an excellent product for our customers

Have a passion for food and innovation

About us:

Watering Hole Hotels owns and operates fifteen hotels and venues across the greater Sydney & NSW region. Driven by a small team of dedicated Hospitality veterans, Watering Hole Hotels prides itself on delivering exceptional customer experiences through great food and even better service.