Sous Chef

Trappers Restaurant is located in the idyllic seaside town of Batemans Bay on the far south coast of NSW.
The venue has been renovated in the last couple of years, offering a great covered outdoor dining area, with a lounge and staging for live entertainment.

The restaurant has seating for 80 guests in a relaxed A la carte setting.
Trappers has a great reputation for relaxed fine dining with a healthy base of clientele from as far away as the ACT.

About the Role:
We are seeking a passionate and experienced chef to join our team in a leadership role as Sous Chef.
The ideal candidate will have a strong background in a la carte operations and functions, a creative approach to menu development, and the desire to increase their profile within the culinary scene.
As our Sous Chef, you will work closely with the Head Chef Mr Robert Hartley to ensure the highest quality of food and service, while helping to lead and inspire our kitchen staff.

Responsibilities:
Assist the Head Chef in daily kitchen operations and oversee food preparation Develop and test new recipes that highlight flavour and creativity Supervise and train kitchen staff, fostering a collaborative and high-energy work environment Ensure all dishes are prepared to the highest standards of quality and presentation Maintain a clean, organised and safe kitchen in compliance with health and safety regulations Manage inventory, order supplies and minimise waste to optimise kitchen efficiency About You:
A minimum of 2 years' experience in a leadership role Experience in stock control and rostering Strong knowledge of Food Safety and legislation Strong leadership and communication skills Ability to thrive in a fast-paced environment and adapt to changing priorities Culinary degree or equivalent professional experience Food Handler's Certification or equivalent is required Your application will include the following questions:
Which of the following statements best describes your right to work in Australia?
How many years' experience do you have as a sous chef?
Have you worked in a role where you were responsible for stock control?
Have you worked in a role which requires a sound knowledge of food provenance?
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