COMPANY DESCRIPTION

The Essoign Club is a private club for judges and barristers, affiliated with the Victorian Bar. The Club is in the Melbourne CBD, is seeking a full-time Sous Chef responsible for supporting the Executive Chef in all kitchen operations and management. The club operates Monday to Friday and is closed over the Christmas and New Year period.

QUALIFACTIONS

• Certificate III in Commercial Cookery – foundational training in cooking techniques, food safety, and kitchen operations.

• Certificate IV in Kitchen Management – more advanced training including leadership, menu planning, and kitchen supervision

• Diploma in Hospitality Management or a degree in Culinary Arts (preferred)

REPORTING SUPERVISOR/MANAGER:
Executive Chef

MAIN DUTIES/RESPONSIBILITIES:

Kitchen Operations
• Assisting the Executive Chef with daily kitchen operations, including preparation, cooking, and service of menu items.
• Ensuring dishes are prepared, presented, and served to club standards and recipes.
• Supervising and supporting junior kitchen staff, delegating tasks as required.
• Maintaining high standards of food quality, portion control, and consistency.

Menu & Food Preparation
• Supporting the Executive Chef in developing menus and specials.
• Supporting the Executive Chef in writing the daily café menu, in accordance with specified requirements.
• Preparing mise en place and ensuring readiness for daily service.
• Assisting with catering for functions, events, and private dining.
• Assisting with drafting and writing the daily menus, including the daily specials dietary matrix.

Ordering
• Preparing daily and weekly order lists in consultation with the Executive Chef.
• Communicating with suppliers to place accurate and timely orders.
• Checking deliveries against invoices, ensuring quality and quantity are correct.
• Cross-checking catering and events requirements with daily and weekly orders.
• Preparing and inputting the weekly bread order.

Stock Control
• Monitoring stock levels and advising the Executive Chef when items are running low.
• Implementing first-in, first-out (FIFO) rotation of stock to minimize waste.
• Ensuring all food items are correctly labelled, dated, and stored.

Kitchen Administration
• Maintaining accurate kitchen records, including temperature logs and cleaning checklists.
• Assisting the Executive Chef with food cost monitoring and control.
• Monitoring wastage and communicating trends or issues.
• Ensuring compliance with food safety standards, HACCP requirements, and workplace policies.

Cleaning & Kitchen Maintenance
• Overseeing and assisting in the daily cleaning of the kitchen, equipment, and workstations.
• Monitoring the correct use and storage of kitchen equipment and utensils.
• Ensuring food safety standards and HACCP guidelines are met at all times.

Teamwork & Leadership
• Leading the kitchen in the absence of the Executive Chef.
• Training and mentoring kitchen staff in cooking techniques, presentation, and safety practices.
• Encouraging effective communication and teamwork within the kitchen and with Front of House staff.

General
• Monitoring and minimizing food wastage.
• Undertaking any other kitchen duties as directed by the Executive Chef to support the smooth running of the club.

Benefits
• Genuine work/life balance MONDAY to FRIDAY ONLY

• The club is Closed over the Christmas & New Year period.

• Opportunity for growth and progression

• Close to public transport