About Us:

My Muscle Chef (MYMC) is Australia’s premium fresh ready-made meal and functional food and beverage company. Based in Sydney NSW, we are growing quickly to extend our position as the online direct to consumer and retail industry leader in an industry that is experiencing explosive growth.

Since 2013, we have experienced continuous growth & hold enormous ambition to remain an industry leader. We are seeking high energy individuals to join our entrepreneurial team and culture to help us unlock our next phase of hyper growth.

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

1. Find a Better Way.
2. Walk in our Customers' Shoes. Everyday.
3. Challenge Ideas and Champion Solutions.
4. Integrity is Stronger than Muscle.
5. Enjoy the Journey!

About the role:

Night Shift - Sunday to Thursday from 10:15pm - 6:15am at our Yennora (NSW) facility.

Key Responsibilities but not limited too:

• Ensure food standards, preparation, presentation and cooking techniques and brand standard guidelines are maintained at that level.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Hands on supervision and cooking of the food operations on a day-to-day basis and in the absence of the Executive Sous Chef.
• Follow specific food safety requirements are practiced and maintained by the entire Kitchen brigade to meet the company’s quality policy.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Implement MYMC training initiatives with particular emphasis on coordinated and structured on job training aligned with quality standards and procedures.
• Use safe manual handling techniques, practice safe work habits following MYMC, Safety and Environment policies, wear protective clothing provided where necessary.
• Log and inform your manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
• Participate in scheduled training and development programs provided by the department to improve self and department standards and attend departmental meetings as required.

Skills & Experience:

• 3-5 years industry experience as a junior sous chef
• Must hold a Certificate III in Commercial Cookery & Food Safety Certificate
• Possess organisation and planning skills
• Works as an unsupervised self-starter
• Experience working in high volume cooking
• Strong attention to detail

What we offer you:

• Enjoy discounted meals & $1 meals and snacks on site
• Free parking on site
• Training & Career Development Opportunities
• A supportive & rewarding team environment