Junior Sous Chef
Cape Lodge is part of the Fiveight Hospitality, tucked away in West Australia's Margaret River wine region. Cape Lodge's award-winning restaurant has been recognised for its cuisine, service, and overall dining experience. We are committed to providing our guests with an unforgettable culinary journey, and we are seeking a Junior Sous Chef to help us deliver on that promise.
About the Role
We are looking for an experienced Junior Sous Chef to assist in the day-to-day kitchen operations. This role involves preparing high-quality food, overseeing kitchen staff, ensuring that hygiene and safety standards are maintained, and helping to develop menus and recipes. The Junior Sous Chef must work well under pressure, maintain consistent food quality, and support the smooth operation of the kitchen including staff management, service standards, and financial performance.
Key Responsibilities
Support the Head Chef in managing daily kitchen activities, including food preparation, production, and presentation.
Supervise and lead kitchen staff when required, ensuring efficiency and teamwork.
Prepare and cook dishes according to the standards set by the Head Chef.
Ensure all food preparation meets the company’s quality standards and food safety guidelines.
Assist in the development of new recipes and menu items.
Assist in managing kitchen inventory, including ordering and receiving supplies.
Monitor and maintain stock levels, minimising waste and controlling food costs.
Ensure proper storage and labelling of all ingredients and prepared items.
Ensure all kitchen staff follow hygiene and safety procedures in line with food safety standards.
Conduct regular kitchen cleanliness checks and maintain sanitation levels.
Report any equipment malfunctions or safety hazards to the Head Chef or management.
Help train and mentor junior kitchen staff, ensuring they understand recipes, cooking techniques, and safety protocols.
Provide guidance and support to staff during service to maintain consistency and quality.
Assist in menu planning and development based on seasonal availability and customer preferences.
Participate in tastings and feedback sessions to ensure dishes are up to standard.
Qualifications and Skills:
Proven experience in a professional kitchen, with at least 1-2 years in a similar role.
Knowledge of different cooking methods, ingredients, equipment, and processes.
Strong culinary skills and attention to detail.
Leadership abilities and good communication skills.
Ability to multitask, work efficiently under pressure, and manage time effectively.
Knowledge of food safety and sanitation regulations.
Culinary school diploma or equivalent experience preferred.
Food Safety and Hygiene certification is an advantage.
A deep understanding of food, wine, and beverage service, with a focus on creating memorable experiences for our guests.
What We Offer:
Competitive salary with benefits package.
Opportunity for growth and career advancement within our restaurant group.
A dynamic and supportive working environment.
Staff discounts and meals during shifts.
Ongoing training and development.
Job Type: Full-time
Pay: $70,000.00 – $85,000.00 per year
Experience:
Junior Sous Chef: 1 year (Preferred)
Work Authorisation:
Australia (Preferred)
Work Location: In person
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