Sous Chef

We are searching for an exceptional chef with suitable experience in similar high volume, fast paced kitchen environments. The Keys boasts a bistro style menu that recreate the ambiance of the quintessential corner pub offering excellent approachable food bursting with flavour and generous to the portion, and also hosts a seperate Kitchen 'The Kiosk' which acts like our special board, cooking over fire with a large harth and wood fired oven which a rotating menu throughout the busier periods.

• Sous chef position description

The Keys – Bowling, Bristo, Bar

Reports to the head chef.

Direct reports are all junior kitchen staff.

38 hours per week, Full time basis

Applicable award: Restaurant Industry Award

Experience: Minimum 2 years within the restaurant industry in a similar role

Qualifications: Tertiary or workplace experience gained through a similar role within a premium food environment

Appraisal: After 3 months, then quarterly

A new entertainment precinct comes to Preston with the opening of The Keys Bowling and Leisure Centre this Summer from part of the team behind Nico's Sandwich Deli, Takeaway Pizza, Kenny Lover, Dexter, and Dom's Social Club, the expansive warehouse space combines a re-imagined vintage bowling alley with a sprawling beer garden, arcade, bar and bistro. 

This isn't the bowling alley from your 10th birthday party though. The Keys has left the tacky design, stinky shoes and questionable hotdogs in the gutter. 

We are looking for a Sous Chef to join our team. We are searching for an exceptional chef with suitable experience in similar high volume, fast paced kitchen environments. Boasting a bistro style menu that recreate the ambiance of the quintessential corner pub offering excellent approachable food bursting with flavour and generous to the portion.

Principle responsibility:  The sous chef is one of the driving forces behind food service in the kitchen. They will prepare and serve meals in conjunction with recipes and instructions from the head chef. Their interaction with customers, co-workers both front and back of house will set the tone for service in a positive and constructive manner.

Job statement: The sous chef is effectively in charge in the absence of the head chef and will work quickly, cleanly and in full compliance with occupational health and safety.  Assisting kitchen management in all facets of the kitchen as required - including input into creative ideas of menu and event development, taking charge of daily ordering and managing food and labour cost targets.

Key accountabilities:

• Maintaining standards and productivity - maintaining appropriate stock and standard levels of all products within the kitchen including ensuring all staff are meeting these standards. Informing management where required
• Hygiene - ensuring that all areas within the venue are maintained to a high standard of cleanliness and presentation. Liaising with front of house managers, contractors and junior employees as required
• Food standards - ensuring that all food handling is of the highest possible standard and that all appropriate records are kept to be compliant
• Assist in relevant training to all staff on the relevant roles within the kitchen to ensure best practice in all aspects of kitchen staff behaviour. Consistently leading by example
• Safety - work to ensure full compliance with occupational health and safety
• Evaluating quality- ensure benchmarks are being met during service and communicate both to kitchen management and front of house of any issues that have occurred or processes that need improving

 General responsibilities:

• Food preparation in line with recipe instructions
• Assist in creating and developing new and innovative menu ideas and procedures in the kitchen
• Adhere to personal presentation and uniform cleanliness standards
• Leading the kitchen team in the absence of the head chef
• Managing stock ordering and prep levels
• Maintaining HACCP standards and food safety protocols in the venue
• Ensuring venue presentation & equipment maintenance schedules are followed
• Ensuring compliance to company policies and procedures for all staff
• Minimising losses that occur through wastage
• Receive deliveries and check off as required ensuring any wastage or delivery issues are noted and communicated properly

Grooming and presentation: As an employee of The Keys you are required to uphold the highest of presentation standards

Occupational health & safety: The Keys is committed to providing a safe and healthy workplace. Company policies and procedures for First Aid, Security and Fire Safety will need to be monitored on a constant basis. Correct and hygienic food handling procedures will also need to be supervised.

Individual requirements & specifications:

• Overall the position requires a sense of leadership, a comprehensive understanding of good service and a passion for the industry.
• Technically proficient in all areas of kitchen operation
• Previous experience in a similar role
• Proven ability to manage a section effectively during service
• Effective delegation and communication skills
• Appropriate trade qualifications

Key Performance Indicators

Production times

Production quality and adherence to recipes

Input of creative elements of menus and events

Managing ordering and labour cost targets

Presentation quality

Customer feedback

Working environment for all staff

The interview process will include interviews with the head chef and venue managers. Please send through resume, cover letter and trade references through to Sam Stafford (Head Chef) on kitchen@thekeys.com.au

Come be a part of a great well established team.