Junior Sous Chef
From Here by Mike
Responsible for assisting the Chef de Cuisine and Sous Chef in overseeing all aspects of the Culinary Operations for From Here by Mike, including supervision of the stewarding team, food procurement, processing, production, service execution, financial performance monitoring and operational line items.
Actively contributes to menu development, zero waste plan, specials creation, recipe development, and costing.
One more thing: we believe in positive, healthy work environments, no matter what. It’ll be your job to foster one that’s constantly evolving—improving every employee’s work life and giving them a life outside work.
Duties, responsibilities and deliverables
• Ensures that ALL food served is of the correct standard in quality, taste, and presentation.
• Creates an environment of alignment for all F&B employees to achieve property goals.
• Develops and implements along with the Chef de Cuisine, strategies and practices which support employee satisfaction.
• Coaches, communicates, and reinforces the properties vision and mission statement.
• Leads, holds and participates in regular scheduled communication meetings with Line Staff, both FOH & HOH.
• Oversees and ensures that all kitchen equipment and working conditions are well maintained.
• Must be knowledgeable and possess the ability to enforce Company policies and applicable laws.
• Meets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre- shifts in a timely manner.
• Reviews nightly specials postings, prep level reports, and critical inventory comparisons.
• Ensures that periodic quality checks are performed for all products.
• Ensures that all food products are ordered to par levels and adjusted as needed.
• Oversees the monitoring of weekly sales and adjusts prep production levels.
• Oversees and ensures restaurant and Health Department sanitation requirements are maintained at all times.
• Maintains food costs at budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.
• Performs all duties in adherence to all corporate specifications and company standards and policy.
• Other duties as assigned.
Key Qualifications and Skills
• Qualification in Commercial Cookery essential
• Experienced and passionate in locally sourced, farm to table concepts, ideally 2 years in the Melbourne restaurant market
• Minimum 5+ years industry experience, 2 years in a similar role
• A passion for the hospitality industry as a whole
• Excellent written and verbal communication skills
• Exceptional time management skills and the ability to work under pressure
• Proven ability to run operations with ownership and accountability
• A shared passion and responsibility towards our groups vision and values
• Understanding of compliance with all company, local and state legislations