Sous Chef

Location: ADELAIDE, SA

Salary: Not Specified

Job Type: Permanent position | Full time position

• Provide hands-on supervision of daily food production across the restaurant, room service, and conference/banquet operations, taking charge in the absence of the Executive Chef.
• Organise each food production operation to run efficiently, productively, and with a sense of urgency.
• Prepare and cook all food orders in strict alignment with hotel recipes, presentation standards, and quality control guidelines.
• Maintain open lines of communication with the Executive Chef and cross-departmental teams, acting as a supportive team player to drive overall hotel success.
• Act as an ambassador for the hotel's Food Safety Program, ensuring ongoing compliance by all employees with food safety regulations, WHS laws, and hygiene standards.
• Ensure proper food storage, handling, and continuous cleanliness across all work areas, equipment, and kitchen sections.
• Ensure all equipment is used correctly, kept in good working order, and any damaged or broken items are recorded on the maintenance database and reported promptly.
• Monitor food requirements in advance and minimise food preparation and wastage costs through efficient preparation methods and standard recipes.
• Work with the Executive Chef and Purchasing Manager to procure the best quality products for the best price.
• Assist in preparing and posting weekly rosters aligned with business demand, managing payroll costs prudently, and improving productivity levels.
• Stay proactive in controlling costs, maintaining awareness of forecasted business, and contributing to the department’s financial targets and promotional activities.
• Closely supervise kitchen employees, ensuring compliance with hotel policies, safety rules, and high standards of personal appearance, hygiene, and uniform guidelines.
• Develop staff skills through coaching, mentoring, and formal training, while supporting annual Performance Development Discussions and professional goals.
• Encourage innovation and creativity, recognising staff contributions to foster an enthusiastic, high-performing, and rewarding work environment.
• Provide exceptional customer service to both external guests and internal colleagues across all departments.
• Handle guest and internal inquiries or complaints with empathy and efficiency, taking ownership to resolve issues satisfactorily.
• Seek ways to continuously improve departmental operations from the guest's point of view.

Required/Relevant Qualifications & Work Experience:

• Minimum of a relevant Certificate IV in Kitchen Management (or equivalent).
• At least one year of relevant experience as a Sous Chef or senior Senior Chef de Partie in a hotel, high-volume restaurant, or event venue.
• Valid Food Safety Supervisor certification (or willingness to obtain).

Required/Relevant Skills & Knowledge:

• Strong understanding of high-volume kitchen operations, including restaurant ala carte, room service, and conference/event catering.
• Demonstrated ability to lead, coach, and motivate a diverse kitchen team while conducting performance briefings and training.
• Practical knowledge of food costing, stock control, purchasing procedures, wastage management, and wage/roster control.
• Ability to manage busy services and maintain attention to detail, food presentation, and consistency under pressure.
• Strong verbal and written communication skills to liaise seamlessly between kitchen staff, front-of-house, management, and suppliers.
• Strong commitment to integrity, accountability, guest-focused service, and maintaining a positive, respectful workplace environment.

Annual salary will be between $80,000.00 to $90,000.00 (plus superannuation) depending on level of experience. Job Types: Full-time, Permanent