Job Title

Lead the preparation and development of seasonal menus, complete with costings, recipes, order sheets, and plating guides.Oversee daily service readiness, including mise en place, station cleanliness, and kitchen organisation.Expedite service and step in on any station as needed to ensure timely, high-quality delivery.Mentor and train junior team members, fostering confidence, consistency, and growth.Coordinate closely with the Restaurant Manager to address special considerations or service concerns.Monitor business volumes and adjust MEP accordingly to reduce waste and control food costs.Ensure all food items are available and substitutions are communicated clearly to service staff.Uphold high standards of food safety, sanitation, and compliance with OH&S protocols.Contribute to recipe and menu documentation, training binders, and team briefings.Manage food requisitions, inventory, and storage with efficiency and accuracy.Cultivate a positive kitchen culture that is guest-centric, communicative, and solutions-oriented.Requirements23 years of experience as a Sous Chef in a high-volume or upscale kitchen.Red Seal Certification (or equivalent) and a valid Food Safe Certificate.Proven success in kitchen and staff leadership.Strong understanding of seasonal, local, and sustainable ingredients.Familiarity with MS Office and restaurant management software.Ability to remain calm under pressure and solve problems with poise and precision.A genuine passion for creating memorable dining experiences.Corporate CultureOn-site staff accommodation (subject to availability)Extended health and dental benefitsDiscounts on resort dining, spa services, and activitiesOpportunities for advancement within a growing hospitality groupA supportive, close-knit team in a naturally stunning environmentTraining and development programs to elevate your careerI consent to receiving news and information from JRoss Recruiters. I understand that I can withdraw this consent at any time by sending an email to . #J-18808-Ljbffr