http://www.lakehouse.com.au/

Reports to:     Head Chef

Major Goals:

Assisting head chef to ensure the delivery of

-well organized

-efficient

-smoothly operating

-profitable

-highly motivated

LakeHousekitchens (both Carte and Function) producing consistent high quality food.

Key Goal Attributes – Efficiency, Motivation, Leadership, Profitability

Appraised by:Head Chef/Executive Chef

Responsible for: Appraising of junior members of staff and

                          line staff in the Main Course section           

1. Quality and Service

The Sous chef is responsible for;

·         Ensuring produce used at Lake House is best possible quality and at its peak in terms of seasonality, ripeness and freshness

·         Ensuring best practice and correctness in cooking techniques

·         Ensuring through constant assessment (tasting, visual etc) the continuing standards of excellence of food product at Lake House

·         Ensuring through constant assessment and vigilance the excellence of standards in food presentation, service procedures and service times

·         Ensuring a high standard of staff presentation

·         Ensuring a high standard of courtesy by kitchen staff towards Lake House guests

·         Ensuring a high standard of courtesy by kitchen staff towards other staff

·         Ensuring the role of duty manager of the kitchen is in each case, completed effectively and efficiently as per the guidelines set out by the Head Chef;

2. Menu Development and Production

The Sous Chef will be responsible for quality cooking and adhering to the following guidelines:

·         Enforcing staff performance standards, food production and presentation standards, service procedures and service times are adhered to.

·         When required assists in the development of well researched ‘menu express’, conference and function items or ‘special’ items to be offered as an adjunct to the main menus;

·         Monitors competitors pricing and product and offers strategies and ideas for consideration by Executive Chef/Head Chef

·         Ensures all menu items are documented, standardized and costed.

·         In consultation with HC clearly defines and documents prep requirements for kitchen staff for upcoming function services,

·         Assists in the preparation of schedules, which ensure the delivery of quality completed prep for function service and delivery.

·         Ensures that kitchen staff’s prep strategies are as efficient and as well managed as possible

·         Ensuring the food he is responsible for is presented in the best possible manner and as documented.

3. Productivity and Morale

The Sous Chef is responsible for ensuring the maintenance of both high productivity and good staff morale by;

·         Ensuring that all staff know exactly what is expected of them (job description), how to do it (training), and how they will be judged (performance appraisals);

·         Communication with the head chef, any concerns about the smooth, efficient running of the kitchen and ensure any problems and issues are resolved effectively and fully;

·          ensuring that staff feel free to communicate their feelings, complaints and ideas and that those matters are actioned;

·         ensuring that staff turnover is kept to a minimum ;

·         Working as part of a team to ensure that all required tasks are completed in order of priority and within an allotted time frame;

·         Assisting the Head Chef in  creating strategies to improve and control wage percentage;

·         Assists the Head Chef in creating strategies to improve and control costs

·         Responding to and treating colleagues with professional respect and courtesy;

·         Maintaining a clean and pleasant work environment;

·         Establishes an ongoing useful task list for down time e.g. equipment stock take, new duty development, additional cleaning etc.

4. Staff Training and Development

The Sous chef is responsible for;

·         Ensuring that in the Lake House kitchen appropriate and correct cooking skills are taught and maintained

·         Fosters an atmosphere which encourages creativity and discussion of food concepts and techniques in the kitchen

·         Encouraging the continuing education of the kitchen brigade in contemporary culinary trends through discussion, research and out of work activity

5. Supervision and Team Building

The Sous Chef is responsible for:

·         Assisting the Chef with the induction and training of kitchen staff;

·         Motivating and challenging kitchen staff;

·         supervising and controlling  his shifts in the kitchens

·         Counseling staff with performance problems;

·         Conducting performance appraisals of junior members of staff as directed by the Head Chef.

·         Ensuring the proper time keeping and rostering of all kitchen staff as directed by the Head Chef

·         Liaising with Head Chef to provide a financially viable level of staffing for the LH banquet kitchen and assists with delivery of rosters to ensure the same.

·         Costing rosters for the restaurant kitchen and  in conjunction with the Head Chef ensuring these are operating at appropriate levels or better;

·         Ensuring all kitchen members adhere to Lake House procedures and policies at all times.

Employer will provide Visa Assistance.

Short term assistance with housing - live in facilities are not available.

International recruitment is being handled by

Skills Provision Limited