Junior Sous Chef
vor 2 Wochen
Lovedale, Newcastle, Maitland & Hunter NSW
Chefs/Cooks (Hospitality & Tourism)
Full time
Australian & New Zealand owned and operated for more than 30 years, Rydges operates quality city, suburban, and resort-style hotels in key destinations across Australia and New Zealand, with a refreshingly down-to-earth approach.
Rydges provides genuine local hospitality with quality essentials alongside its trademark 'too easy' service.
Rydges Resort Hunter Valley is a premier 418 room resort and is a sprawling playground in the heart of wine country, where there's something special for everyone.
The resort is currently seeking a Junior Sous Chef to join our Conference & Events Banqueting Kitchen brigade.
We are looking for a dedicated chef ready to take on their next challenge and advance their career in a fast-paced hotel environment.
This full-time role is ideal for someone with a passion for culinary excellence.
Previous experience in leadership roles will be highly regarded
About the role In conjunction with the Senior Chefs, you will assist in managing all aspects of our Banqueting kitchen operation.
This role may also involve working across our multifaceted kitchens, with a focus on:
Key Responsibilities: Staff Training: Ensure all staff are properly trained and equipped with the tools and resources needed to perform their job functions effectively.Collaboration: Partner with the Kitchen Leadership team to uphold standard operating procedures in line with hotel standards, ensuring guests receive service and products that consistently exceed expectations.Team Leadership: Support the leadership, training, and motivation of your team to foster a positive work environment.Staff Management: Drive effective staff management while controlling labor costs.Quality Assurance: Produce and maintain exceptional quality food in our Conferencing outlet.Goal Achievement: Work closely with the Kitchen Leadership team to meet core venue targets and objectives.Food Safety: Maintain strict food safety and hygiene practices in accordance with regulations.Menu Development: Work closely with the Kitchen Leadership team in the development of innovative and cost-effective menus that appeal to a diverse audience.Guest Relations: Respond promptly and professionally to guest complaints or concerns, ensuring their satisfaction.Equipment Maintenance: Ensure the protection and maintenance of all operating equipment in collaboration with the Chief Engineer.Skills & Experience Attention to Detail: Great attention to detail and a genuine passion for your work.Experience: Proven experience in fast-paced kitchen environments.Leadership: Successful track record in managing junior staff and leading a team.Cost Management: Understanding of food costs and production processes.Availability: Flexible to work a rotating roster, including evenings, weekends, and public holidays.Hygiene & Safety: Strong understanding of kitchen hygiene and safety procedures.Qualifications: Trade cooking qualifications are essential.Compliance: Full knowledge of and adherence to established hotel occupational health and safety guidelines (WH&S).Work Eligibility: Must meet the requirements to work in Australia, as no sponsorships will be offered.Join us in delivering exceptional dining experiences
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