Job Brief:
Position: Sous Chef
Location: Kimpton Margot Sydney
Job type: Full Time, 38 hours/week
Salary range: AUD 80,000 - 90,000.00

Vista Hospitality Group introduces a market leading approach to the Australasian hospitality sector, with a suite of resources and operational advantages uniquely tailored for owners and partners. Integrating industry expertise from Pro-Invest Group and Next Story Group, this new joint venture leverages both platforms’ resources and capabilities from development and asset management right through to operations, a dynamic portfolio of hotel brands and the versatility to apply global brands, to deliver stronger returns and a new view of optimisation and scale. We are a trusted partner to global hotel brands including voco, Sebel, Indigo and our own brands: Next, Ink, Sage and Country Comfort.

As the Sous Chef, you will oversee the operation of the kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. They lead the culinary team by example, whilst developing their brigade as assets for the hotel’s various outlets. You direct food preparation, productions and control for all food outlets including banquets, and ensure that the kitchen provides fresh, appealing, nutritious foods while focusing on food costs.

Duties and Responsibilities:

Guest Experience

• Work closely with the Executive Chef to create innovative and diverse menus that cater to the preferences and tastes of our guests while considering voco and Hotel Indigo culinary standards.
• Oversee the preparation and presentation of dishes to ensure they meet the brands’ high-quality standards and reflect the essence of our restaurant.
• Continuously strive to enhance the guest experience, anticipating their needs, and responding to feedback to improve overall satisfaction.
• Collaborate with the Front-of-House team to ensure a seamless guest experience, maintaining open lines of communication to address any guest concerns.
• Participate in long term planning for the hotels’ outlets.
• Obtain feedback on food and service quality, and handle guest issues and complaints in accordance with IHG.

People

• Lead and inspire the kitchen team, fostering a positive and inclusive work environment that encourages creativity, collaboration, and professional growth.
• Assist the Executive Chef in recruiting, training, and developing kitchen staff, ensuring they receive the necessary guidance and support to excel in their roles.
• Promote a culture of excellence, where attention to detail, cleanliness, and adherence to IHG and local government’s food safety and sanitation standards are paramount.
• Effectively communicate with the kitchen team to ensure smooth and efficient operations during service hours.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Setting and monitoring performance standards for the brigade.

Financial Returns

• Collaborate with the Executive Chef and kitchen brigade to manage food and labor costs, aiming to optimize profitability while maintaining the highest food quality.
• Monitor inventory levels and implement cost-saving measures without compromising on the quality of ingredients.
• Assist in developing strategies to drive revenue and maintain a competitive edge within the local culinary scene.
• Ensure the brigade is complying with payroll related tasks including clocking in/clocking out, overtime and the taking of leave.
• Set margins and manage the business against projections.

Responsible Business

• Maintain all procedures and adheres to them within the Pro-invest hotels group (PIH) and IHG guidelines; in particular with emphasis on hotel finance policies.
• Assists with the Property Management Systems (PMS) in emergency situation and ensures you consider the safety and security of team members and hotel guests as well as oneself.
• Assist the Emergency Response Team to prepare for emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, etc
• Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures.
• Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommend and implemented corrective actions as required, to prevent or minimise the chance of recurrence.
• Property security
• Strictly adhere to company policy concerning the Trade Practices Act, gifts & bribery & data privacy regulations.
• Perform other duties as reasonably assigned.

Key relationships Reports to:

• General Manager/Hotel Manager

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to list ALL responsibilities, tasks or qualifications required for the role.