Minimum three years supervisory experience in restaurant kitchen
Strong leadership skills to mentor diverse culinary teams
Ability to function under time constraints and meet deadlines
The Sous Chef position at Sofitel Brisbane Central is focused on supervising food production and maintaining high-quality standards in a restaurant environment. The role involves training staff, controlling food and labor costs, and ensuring compliance with sanitation regulations
Job Summary
The Sous Chef is responsible for coordinating, supervising, and directing all aspects of the restaurant's food production while maintaining profitable operations.
This role requires exhibiting culinary talents by personally performing tasks while leading staff and managing all food-related systems.
The position demands constant growth and coaching of lower management and staff while ensuring high-quality products and service levels.
Matching Summary
Match Score: 85
The Sous Chef position at Sofitel Brisbane Central is focused on supervising food production and maintaining high-quality standards in a restaurant environment. The role involves training staff, controlling food and labor costs, and ensuring compliance with sanitation regulations.
Skills & Requirements
Must-have
Minimum three years supervisory experience in restaurant kitchen
Strong leadership skills to mentor diverse culinary teams
Ability to function under time constraints and meet deadlines
Knowledge of federal, state, and local food sanitation regulations
Physical ability to stand or walk minimum eight-hour shift
Nice-to-have
Intermediate proficiency with Opera, GoConcierge, HotSOS systems
Active participation in personal culinary development
Experience working in fast-paced customer service environments
Proven track record of living company values
Key Requirements
High School Diploma or equivalent required
Must be at least 21 years of age or older
Must be able to obtain all work cards
Current experience in hospitality industry kitchen preferred