Sous Chef

Mona, the Museum of Old and New Art is many things. Exploratory. Overwhelming. Interesting. Puzzling. An enigma.

We also take our food pretty seriously. We focus on high-quality local produce, contemporary, and (mostly) uncomplicated cuisines that consistently exceed the expectations of our guests across a multitude of venues. With this in mind, we are in need of an exceptional and experienced Sous Chef to join our Faro kitchen team in Berriedale, noting that flexibility to work in any of our other on-site kitchens will also be required.

To deliver this role - a wide knowledge base, creativity and adaptability are integral, as you will

be assisting our team in designing and delivering a wide range of food experiences. You will work with regularly changing menus that highlight fresh, local produce while demonstrating leadership and delivering an outstanding dining experience for all our guests, so experience in working with high quality produce is ideal. You'll also be looking to continually improve your knowledge and try new things, whilst mentoring the team around you.

The Gig:

• Work with and support the Head Chef and Executive Chef to lead the kitchen team and ensure the highest food standards are maintained to exceed guest expectations;
• Supervise and support kitchen operations and teams;
• General food preparation, production, service and delivery;
• Assist in training new employees, playing an active role in providing leadership to all kitchen staff and developing skills where possible;
• Provide recommendations and recipes for menu design and development that align with our food ethos;
• Lead from the front, assisting the diverse kitchen operations and teams in a wide scope of tasks and work;
• Understand and respect Work Health & Safety procedures, championing WHS procedures in all areas of work;
• Ensuring food quality and safe food handling and storage procedures are followed and adhered to;
• Organising and managing general administration including stock control, ordering, supplier liaison and stakeholder consultation;
• Available and willing to assist with other ad-hoc function and kitchen requests as required, including offsite events and festivals.

The You:

• Significant experience in a high-volume kitchen environment, preferably in a similar hospitality setting (trade qualified required);
• Confident in producing food for a wide-range of settings, including but not limited to; canapé, grazing, sit-down, formal, casual, weddings, corporate, festivals and artistic events;
• Experienced in leading kitchen teams with proven people and team management;
• Positive and productive attitude;
• Previous experience in providing opportunities for staff development and learning;
• An immense passion for food, striving to experiment and express creativity in cooking;
• Ability to adapt to a regularly changing environment and maintain high standards when under pressure;
• An understanding of safe work practices with a commitment to keep colleagues accountable in maintaining a safe work environment;
• Physically fit, able to work on your feet and lift and handle heavy items;
• Competent in using information technology, ordering platforms and completing general administrative tasks;
• Available to work a flexible roster, including most weekends, evenings and public holidays.

Does this sound like you? We want to meet you! Please apply below. Applications will be reviewed as they are received.