Sous Chef | Full Time

Crowne Plaza Hotels & Resorts · Adelaide SA 5000 · Full time
Posted 7d ago

Sous Chef | Full Time

Crowne Plaza Hotels & Resorts
Adelaide SA 5000

·

Full time

$60k - $80k
KEY POINTS WE FOUND
  • Lead banquet, breakfast, and high tea operations.
  • Manage kitchen activities and team performance.
  • Ensure food quality and compliance with HACCP standards.

The role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.

Hands-on leadership & people

  • Lead from the floor — in on the line, covering gaps, not directing from the sidelines

  • Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost

  • Coach the team through feedback and recognition

  • Partner with the Chef de Cuisine / F&B Manager on recruitment and performance matters

  • Build a connected, positive team culture across departments

Responsible business

  • Uphold food quality and consistency across banquet, breakfast and high tea

  • Track competitor and industry trends for fresh ideas, especially for high tea and events

  • Manage safe food storage and stock levels to minimise waste

  • Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order

  • Deliver HACCP refresher training as needed

  • Follow all regulatory and company policy requirements

  • Pitch in on ad-hoc duties as they arise

Guest experience

  • Use guest feedback to keep raising the standard

  • Bring strong product knowledge to guest and colleague questions

  • Partner with the Chef de Cuisine / F&B Manager on menu development, costing and training

  • Stay visible and hands-on during service

  • Engage directly with clients, including for special high tea events

  • Work with the Events/Meetings team to balance client and operational needs

Financial

  • Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current

  • Track food cost against budget and flag variances early

  • Roster and manage labour effectively

  • Order and manage stock in line with purchasing policy

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Skills

0 of 14 matched
AdaptableCustomer serviceEvent managementExcellent communication skillsFood costingFood safetyHaccpKitchen managementLeadershipMenu developmentProblem solvingStock managementTeamworkTime management

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Sous Chef | Full Time | Crowne Plaza Hotels & Resorts | Australian Ageing Agenda