We're looking for our next Sous Chef! At Lonsdale Links, you'll be part of a tight-knit team in a stunning coastal setting, working with fresh, local produce and delivering quality food to our members and guests.
Lonsdale Links is known for its 19th ranked, architecturally-designed course and clubhouse with spectacular views of Lake Victoria. We pride ourselves on being a progressive and inclusive club with a welcoming and relaxed environment, providing an exceptional experience to our Members, guests, and staff.
More than just golf club food! Our award winning restaurant and multi-skilled kitchen team prepares the highest quality dishes across lunch and dinner. We cater to both Members and the general public, as well as offering corporate events, weddings, conferences and private functions.
We are looking for a highly-skilled, experienced, professional, and enthusiastic Sous Chef to help lead our kitchen team. You will be a passionate hospitality professional dedicated to creating incredible food and experiences for our guests. Working closely with our Head Chef, you will also be a strong leader with an innate ability to motivate the hospitality team.
Reporting to the Head Chef, key responsibilities are:
Contribute to the Menu planning process including relevant seasonal, special event, and menu changes.
Produce high quality dishes in line with evolving menus, taking into account customer feedback and meeting customer expectations
Oversee the quality of dishes throughout all stages of preparation and presentation
Provide support to the Head Chef and peers in the kitchen. Act as 2IC in absence of Head Chef.
Conduct regular meetings with Head Chef, Management and kitchen and floor staff regarding standard of kitchen operations and improvement prospects
Quality of service, efficiency in task, good communication with co-workers and operate effectively in a high-pressure environment.
Liaise with Managers, and kitchen and wait staff regarding food preparation issues
Ensure hygiene and food safety standards are met and adhered to by all staff in all stages of food preparation
Contribute to budgeting for stock, supplies, and labour expenses
Involvement in kitchen staff selection process
Assist in training, and development of all kitchen staff to improve operational standards
Available Monday to Sunday for day and/or evening shifts
To be successful in this role you will possess the following attributes:
Hospitality professional with a love for food
Trade qualification: Certificate IV in Commercial cookery and a Diploma in Hospitality/Management
At least 3 years of relevant experience as a chef
Ability to learn, retain and reproduce recipes and menu items
Quick and consistent quality with a demonstrated ability to multitask
A high level of integrity, trustworthiness and reliability
Enjoy working with people and as part of a close team
Excellent interpersonal skills
Ability to remain calm and work under pressure
Exceptional personal presentation and hygiene
Flexibility to work nights, weekends and public holidays
Beneficial prior experience to bring to this role:
Experience managing catering service for 150 - 250 people
What we offer:
Competitive salary
Great team environment
Employee Assistance Program
