Sous Chef

About the role

Reporting to our Owner and Head Chef, you'll supervise and participate in food prep and execution, run the pass, and help maintain the standards, systems and cleanliness that keep our small kitchen running smoothly. You'll take ownership of par levels, ordering and wastage control, contribute to food cost management, and play a hands-on role in training and developing the rest of the kitchen team. You will contribute to our weekly changing menus, developing dishes and writing recipes. 

We're looking for someone with:

• Excellent cooking skills, with training in fish and meat preparation
• Experience cooking over charcoal
• Experience running the pass
• Experience with food ordering, par levels and wastage control
• A genuine love of food and wine
• Strong work ethic and the ability to work autonomously as well as within a team
• Excellent communication and time management skills
• A willingness to learn and adapt in a dynamic environment, as our menu and offering keep evolving

What we offer:

• A pleasant, professional environment, built on care and mutual respect
• Ongoing food training and mentorship
• Wine training with our other venue Bar Carnation
• Work-life balance, with rosters published in advance
• Staff meal each day, and discount when you dine with us
• Weekly pay and weekly tips

If this sounds like you, we'd love to hear from you. Please send your CV to audrey@carnationcanteen.com.