About the role

The Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.

The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.

Benefits

Full Time Employment

Salary $80,000-$82,000 + Superannuation 

Task & responsibilities

Key duties and responsibilities

Organise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef. 

• Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing. 
• Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments. 
• Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service. 

Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures. 

Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef. 

• Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control. 

Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.

• Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section. 
• Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.

Qualification & experience

To be considered for this position, applicants must have:

• an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and 
• at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen. 

At least three years of relevant professional experience may substitute for the formal qualification requirement.

Applicants must also demonstrate:

• experience managing or taking responsibility for a kitchen section; 
• sound knowledge of food preparation, cooking techniques, portion control and presentation; 
• experience preparing dishes in a busy all-day café or restaurant environment; 
• good knowledge of food-safety, hygiene and workplace safety requirements; 
• the ability to work efficiently and maintain consistent standards during busy service periods; 
• effective communication and teamwork skills; 
• strong attention to detail and organisational skills; and 
• availability to work a flexible roster, including weekends and public holidays.