About

Job Summary
BRIKA is seeking an experienced and committed Sous Chef with proven ability to run a busy restaurant kitchen operation.
1. Full time position
2. Working under executive chef/Owner
Well remunerated but expect commitment, quality, self and team motivation in return!
We’re looking for a professional who is dedicated, sets high standards, very organised and can bring a lot of energy, culinary skill and motivation to this exciting opportunity.
We are an honest, hardworking and fair business so we want someone who reflects this to the business and the team
Roles and Responsibilities
1. This is a hands on position in a high volume, small to medium sized kitchen (so organisation, systems and efficiency is critical)
2. You will be required to prep for multiple sections on the bigger prep days of the week and other days as required whilst ensuring all stations are properly controlled
3. Must be able to control a busy pass
4. Must demonstrate very good knowledge of food and cooking techniques and research/apply knowledge to new menu items
5. Train kitchen staff on the preparation, arrangement and plating of dishes with consistency upheld
6. Cross-train kitchen staff on multiple stations
7. Roster and schedule kitchen staff to ensure optimum resource management and speed of service
8. Tend to any kitchen issues and day to day needs as they arise
9. Recruit kitchen team under you
10. Manage ordering, food costs and suppliers
11. Manage all business expectations and vision (under direction from executive/Owner/head chef)
12. Assist exec. chef with costings, wage control and maintenance of kitchen equipment
13. Lead the Chefs/cooks and supervise at all times seeking to better the team always
Skills and experience
1. Relevant qualifications and experience in a high-volume, full-service restaurant (minimum 2 years)
2. Excellent organisational skills and able to plan ahead with stock control and appropriate ordering
3. Experience in executing events whilst managing day-to-day kitchen
4. Knowledge of best practices for training kitchen staff and implementing kitchen procedures
5. Familiarity with food/menu costing procedures and portion control accordingly
6. Proven history of being able to motivate and lead a kitchen team
7. Ability to manage supplier's, equipment maintenance and other budget management tasks
8. You are a professional with excellent communication skills who can work collaboratively with the Executive Owner to achieve the business vision
9. Qualified Chef with all necessary trade qualification
10. Food Safety and Hygeine practices upheld at all times
$76,515 annual salary plus superannuation assuming experience is met.
Full time time commitment is required. We are seeking a candidate that envisages longevity in the role and wants to settle in for the long term as part of the Brika family.