Job Type: Permanent position | Full time position Job Description One of our clients, Lone Star Rib House Ed Square, based in Ed Square, NSW have a full-time vacancy for a skilled and experienced Sous Chef to join their friendly team. This role is for a person who can work in a fast-paced environment with a positive attitude. Responsibilities: Controlling & directing the food preparation process and any relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and "polish" dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing, and training kitchen staff Oversee the work of subordinates Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-workers Follow direction from Head Chef & owners Communicate with Head Chef, Hotel Managers/Owners regarding any problems Participate in all aspects of the OHS Management System Logging on & off the Tanda system for every shift including breaks Instructing, training & supervising all kitchen staff Cooking & service of food according to the company's quality & service standards Safety & cleanliness of all kitchen and storage areas Knowledge of health & safety standards regulations (hygienic food handling practices & safe work methods), and working in the highest standards of safe & hygienic work practices at all times Displaying the highest standards of professional behavior towards customers, colleagues & management. Manage & contribute to a harmonious environment amongst all staff within the venue Main activities: Working safely & ensuring others do, including reporting any hazards/potential problems. Supervising all members of your team. Participating in all aspects of the OHS Management System. Prepare and cook high quality food according to menu guidelines and recipes. Help to create good communication between floor and kitchen staff and within the kitchen. Properly receive and account for supplies and deliveries. Properly, safely & hygienically store all supplies including date labelling. Follow correct hygienic food handling practices. Follow the hotel's regular cleaning and waste disposal practices. Use safe work practices and support others to use them and report any problems. Maintain kitchen equipment and plant in good condition by proper use & reporting any faults. Accurately complete all shift paperwork such as timesheets. Carry out any other duties as instructed from time to time within the limits of your training & competence. Requirements: Minimum 2 years of work experience as a Sous chef. Minimum Commercial Cookery and Hospitality Management course or relevant courses. Australian work rights are required. Salary - $77,000 PA plus Super #J-18808-Ljbffr