Sous Chef Sous Chef
Rick Stein at Bannisters Mollymook

Sous Chef

  • Sous Chef
    Bannisters by the Sea
  • Full Time

Sous Chef

Rick Stein at Bannisters in stunning Mollymook Beach is looking for a Sous Chef to join our senior team.

This is a true lifestyle role where you can balance coastal living with career progression. Wake up, head to beach and grab a coffee before work.

Day to day you will be working alongside our Head Chef Remi, as well as with Rick himself who oversees our menu and the hosting of exclusive events.

We invest in our team and are willing to work with and train the right candidate, experience in a similar role is a plus but we want to hear from any chef who is a kitchen leader and wants to foster a really positive environment.

This role has an attractive salary package including relocation costs and staff accommodation. We are recruiting across a number of roles so couples are encouraged to apply.

We love fresh seafood, local produce and new ideas…keen to learn more? Drop Paul an email and we can set up a time to discuss this exceptional role. CVs are handy but if yours is not up to date, we are happy to get to know you over Zoom! Email Paul@bannisters.com.au or call 0244547400

 

The benefits you’ll receive as Sous Chef –

Affordable staff housing and relocation assistance is available

A share of tips for restaurant and kitchen

Up to 50% discount of meals in our restaurants

Discounted rates on our accommodation in Bannisters Hotels

A reward when you recommend a friend to work with us

Team events with the opportunity to meet Rick Stein

Your responsibilities fort the position include, but are not limited to the following –

Leading the kitchen in the absence of the head chef and able to navigate the operation with autonomy

Planning menus, estimating food and labour costs, and ordering food supplies. Menus planning in conjunction with the Head Chef on a daily basis and preparing section specific food orders

Liaise with the Head Chef in relation to the daily menu changes and liaise with all kitchen staff in relation not dietary requirements of clientele

Demonstrate techniques and advising on cooking procedures to staff, specifically chefs in training per the standard set by the head chef

Organising and supervising stock rotation within the kitchen to ensure freshness, quality and minimal wastage. Also ensure correct dating and labelling of produce, and organisation of storage is carried out

Explaining and enforcing hygiene regulations, ensuring that all kitchen staff are within 5 metres of handwashing stations, ensure handwashing station is stocked with soap and hand towels , ensure correct process is followed to clean down and sanitise kitchen after each service

Assisting the head chef with the scheduling, development and recruiting of staff