Le Foyer Brassiere is looking for a Sous Chef to join our successful kitchen team

Le Foyer is the newest Restaurant from the team at  The Woodhouse Bar and Grill Bendigo. The Woodhouse has been Bendigo’s only dedicated woodfired steakhouse operating since 2012. 

Le Foyer brassiere, opening in late June 2025 will consist of 80 seats and will be aiming to bring a new level of sophisticated dining to the Bendigo culinary scene. Blending old-world European elegance with a contemporary edge to deliver a refined and immersive dining experience.

Bendigo and the region have been recognized by the UNESCO Creative Cities Network as a City of Gastronomy. The designation recognizes our region's diverse food culture and our community's commitment to local, sustainable, delicious, and creative produce in Bendigo in our City of Gastronomy.

About the Opportunity:

This is an exciting opportunity to join Bendigo newest restaurant. As Sous chef, you will be assisting the Head Chef in the overall management and operation of the kitchen. You will help lead, motivate and supervise the team while ensuring quality and consistency. You must be energetic and enthusiastic with a real passion for your craft. English or French trained chef preferred.

Benefits

Task & responsibilities

Key Responsibilities

• Assisting the Head Chef in the overall management and operation of the kitchen
• Preparing and cooking high-quality dishes from our menu
• Maintaining strict food safety and hygiene standards
• Efficiently coordinating the kitchen team to ensure timely service
• Helping to develop new menu items and improve existing dishes
• Providing training and mentorship to junior members of the kitchen staff
• Ensuring all kitchen equipment and work areas are well-maintained

Qualification & experience

The Ideal Candidate Must Have:

• Minimum 2-3 years proven experience as a Sous Chef or Chef de Partie in a similar venue of equal caliber.
• Strong technical cooking skills 
• Knowledge of both classic and contemporary cuisine with a focus and love of French food. 
• Ability to time manage across the various demands of the role in a fast-paced environment.
• Good personality that works well with a small sized team Knowledge of BOH operations such as COG’s, P & L’s and rostering
• Ability to work autonomously while treating guests and peers with respect, humility and kindness