Full Time Sous Chef

Duxton Risdon Joint Venture

$73,000.00 – $78,000.00 plus superannuation

DUXTON RISDON JOINT VENTURE trading as Risdon Hotel, is a modern Australian bistro restaurant and pub located in Port Pirie, South Australia. We are open seven days a week and serve lunch and dinner. We also offer special function room service with private dining spaces and a large beer garden that can suit all occasions and events.

We are currently seeking a dedicated and skilled Sous Chef to join our dynamic kitchen team. The Sous Chef of the Risdon Hotel is directly responsible for supporting the Head Chef in day-to-day operations, budgeting, training, and general performance of food revenue for the hotel. The Sous Chef will assist the Head Chef in delivering on-trend and in-season menus across all departments (events/restaurant/bar) and will play a critical role in maintaining and enhancing customer satisfaction.

Main duties

• Planning, organising, and participating in the preparation and cooking of food, including involvement in the development of menus;
• Participate in the implementation of the head chef’s menu plans across the venue utilising the best of fresh local ingredients;
• Monitors and actively seeks to improve on GP by close monitoring of stock wastage;
• Work with the Head Chef to develop and project manage the evolution of menus for the venue;
• To create a positive working environment built upon respect, passion, development, inclusion and education and training;
• Work with the Head Chef during the recruitment process for the kitchen team;
• Training kitchen staff in line with hotel standards;
• Monitoring the quality and consistency of all meals coming from the kitchen;
• Advising & Reporting performance management needs to the Head Chef;
• Effective communication towards Front of House staff;
• Ensuring that consistency in rostering is achieved through agreed budgets with the Head Chef;
• Ensure correct supervision throughout the week;
• Maintain a 5-star Hygiene rating across the entire venue;
• Implementation of the food safety program in coordination with the Head Chef;
• Overviewing all general cleanliness and making sure that strict hygiene levels are maintained for guests well being;
• Cooking with correct food handling techniques and temperature/storage controls are in place;
• Ensure compliance with WH& Safety laws; and
• Ensure compliance with all hotel policies and procedures.

Required qualifications, experience and skills

• A minimum qualification Diploma in the relevant area or at least 3 years of experience in place of the formal qualifications;
• Relevant full-time work experience as a chef in a similar environment for at least 1 year;
• Proven experience in kitchen management including menu implementation stock ordering/control within the hospitality industry;
• A passion for 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;
• Ability to communicate effectively with a wide range of people (suppliers, customers, employees, Managers);
• The ability to analyse situations and make rational and responsible decisions relating to staffing, and strategic business issues;
• Able to accept significant levels of responsibility and accountability;
• Ability to train, motivate and counsel staff in relation to performance issues; and
• Ability to build relationships with clients and develop loyalty to the brand.

Salary $73,000 – $78,000 per annum plus superannuation

Position Type Full-time 38 hours a week

How to Apply

Please submit your resume and a cover letter detailing your relevant experience or careers@duxtonpubs.com. We look forward to hearing from you!

DUXTON RISDON JOINT VENTURE is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.