JOB TYPE

Full time, ongoing

LOCATION

Kingscote, SA

SUPERVISOR/MANAGER

Sous Chef

MAIN DUTIES/RESPONSIBILITIES

- Prepare and cook menu items for breakfast, lunch, dinner and in-room dining services in accordance with recipes and portion standards.
- Prepare ingredients by washing, cutting, measuring, seasoning and undertaking other mise-en-place duties.
- Operate ovens, grills, fryers, stovetops and other commercial kitchen equipment safely.
- Check food quality, temperature and presentation before meals leave the kitchen.
- Assist with receiving, storing and rotating food supplies and advise senior kitchen staff when stock requires replenishment.
- Maintain clean and hygienic food-preparation, cooking and storage areas and follow food-safety procedures.
- Coordinate with chefs,



stewards and front-of-house staff to ensure orders are prepared accurately and promptly.
- Assist with daily specials, function preparation and high-occupancy service periods as directed.
- Clean equipment and work areas and report equipment faults or safety hazards.

SKILLS & EXPERIENCE

Qualifications: Relevant qualification in commerical cookery

Experience: At least 1 year of relevant commercial cooking experience in a hotel, restaurant or similar food-service environment.

Skills:

- Commercial cooking
- Food preparation and safe equipment operation
- Food-safety and hygiene
- Time management during service
- Consistency and teamwork

Pay: $70,000.00 – $80,000.00 per year

Work Location: In person

📌 Cook (Kingscote)
🏢 The Ellson Hotel
📍 Kingscote