innovative Sous Chef to assist the Head Chef with management of the kitchen
team and ensure maximum quality, efficiency and delivery.
Are you obsessed with product, service, and delivery and incredibly focused on
Food Safety?
The successful applicant will be a hands-on team player, overseeing the kitchen
operation with the Head Chef, including service of a la carte dining, wedding
receptions, conferences and banquets.
The ideal candidate will have the following attributes:
• Proven Sous Chef Experience
• Ability to deliver measurable high level profit contribution across a large
food and beverage department
• Delivering excellence in a unique setting functions, including wedding events
and the essential day-to-day requirements
• Up to date with current Food Safety Legislation, policies and procedures
• Demonstrated people management skills
• Knowledge of business management tools and operational systems
• Ability to analyse information quickly and efficiently
• Lateral thinking to provide solutions to challenges
• An enormous passion for food and the industry
Reporting to the Head Chef, responsibilities include:
• Delivering consistent, high quality menu service while maintaining food cost
• Assisting with the development of dynamic menus with an organic, fresh and
local focus.
• Daily focus and achievement of revenue and cost control targets
• Leadership and development of Kitchen Team.
• Maintaining a close relationship with the Food and Beverage Operations
Manager to ensure smooth daily operations and cost control
Successful candidates only will be contacted for further interviews.
Please email applications.
Mr Robert Devine
General Manager
The Royal Yacht Club of Tasmania
genmanager@ryct.org.au
