Job description

Employment Advertisement Senior Sous Chef The Watervale Hotel is seeking a Full Time Senior Sous Chef to our award winning regional venue. The Watervale Hotel is a farm fresh to plate restaurant operating within a country pub. We have received over 40 awards in a little over 5 years for our menu, service, wine list, tourism experiences and sustainability ethos. These include ‘Best Restaurant in a Regional Hotel in Australia (AHA)’ and ‘Best Restaurant in a Pub or Club in Australia (RCA)’. Proprietor and Executive Chef Nicola Palmer is a past 'SA Chef of the Year’ known for her no waste philosophy, and punchy flavours derived from nutrient rich produce. The restaurant is open from 11am to 9pm seven days a week Job duties: Responsibilities
• Planning menus, study each recipe and gather all necessary ingredients
• Estimate food/menu costs and manage the budget
• Monitoring quality of dishes at all stages of preparation and presentation
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food in a timely manner
• Ensure compliance with all health and safety regulations within the kitchen area
• Hire, train and manage kitchen staff
• Check freshness of food and monitor food stock
• Manage the stocks levels and the orders
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Delegate tasks to kitchen staff
• Ensure appealing plate presentation and assume responsibility for the quality of products served.
• Take charge of the menu development for the larder, pasta section, and vegetable dishes that are a huge part of our offering
• Accountability for inventory, ordering and managing the team on preparation. Requirements
• Relevant Qualification or 3 years of experience in lieu of the qualification.
• At least 1 year of experience in the relevant role.
• A recognized Chef qualification and experience managing a kitchen or large section is essential. This is a leadership position as much as it is a cooking role.
• The successful candidate must be able to demonstrate team first, collaborative attitude and respect for all other team members.
• Professional approach.
• Ability to work under pressure.
• Organisational and time management skills.
• Excellent attention to detail.
• Confident manner.
• Positive approach to change. Accommodation can be made available nearby. The compensation package will be negotiated commensurate with the skills and experience of the successful candidate but is expected to be in the range of $75 - $85k, plus superannuation and other benefits. Salary: 75,000 – 85,000 per year Location: 37 Main N Rd, Watervale SA 5452 Position: Full Time (at least 38 hours per week) For more information contact Warrick Duthy on 0404-87187 or email your resume to . Get Your Visa posted on behalf of The Watervale Hotel