Executive Sous Chef

People are at the core of what we stand for and what hospitality is all about. At Radisson Hotel Group, our people are true Moment Makers delivering Memorable Moments every day, everywhere, every time. Together, we make Every Moment Matter.

We aim to be as good a place to work, as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:

• Opportunity to stay in the hotel for 1 night after 90 days of employment

• Special rates for our team members & their families/friends while staying in our hotels worldwide.

• We take our “We grow talent, talent grows us” culture belief to heart. With us you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy.

Hotel Snapshot

The Radisson Blu Plaza Sydney is a heritage-listed 364 room, five star classic hotel located in the financial and dining hub of the northern CBD. We enjoy high levels of repeat clientele who enjoy our personalised customer service. We're located by Sydney's best shopping and walking distance to Circular Quay & Sydney Opera House.

The Role

Our talented kitchen brigade covers all areas of food preparation – Lady Fairfax Room, The Fax Bar, In-Room Dining, Business Class Lounge and Conference and Events.

As a full-time Executive Sous Chef, you will lead your culinary team to provide exceptional culinary services throughout our Food & Beverage operation. For this reason, you must be an experienced Executive Sous Chef preferably in a large accommodation hotel context with people management and sound administrative skills. Variable availability is required based upon business demand and leave coverage of your team.

Some of your responsibilities:

• Supervise and participate in the preparation of food for all outlets

• Menu planning, conducting trials and tastings with kitchen and service teams

• Monitoring quality of output and consistency in standards

• Liaising with suppliers, internal Purchasing Manager, managing food costs

• Ensuring regular training of kitchen team

• Adherence to all food safety requirements of local council

About You

This role requires a leader who is willing to work closely with their team, maintain the hotel's high standards, and ensure that the policies of the hotel and kitchen - including Work Health & Safety and Responsible Business practices - are adhered to at all times.

To be successful in this role you will require:

• Previous experience in a medium to large hotel in a similar role

• Excellent communication skills

• Understanding of Food Safety & Food Handling regulations

• Ability to give and receive direction and work well under pressure

• Exceptional time management and training skills

• Bachelors Degree in Hospitality Management preferred, must hold qualified Chef credentials

• Understanding and genuine interest in keeping up to date with food trends

Support

You will be supported by an experienced Hotel Manager who has a passion for the Kitchen with feedback, appraisals and an individual development plan. After passing your 90-day training period you will be invited to experience a complimentary guest stay.

Salary

We offer a salary of $95,000 + super. We also provide a 2-day Orientation, laundered uniforms and meals in the staff cafeteria. After 3 months you will also be eligible for discounted global accommodation rates for yourself, friends and family.

Australian Working Rights

Full Australian Working Rights are required for this role.

Company

Wales House Hotel Limited Trading As Radisson Blu Plaza Hotel Sydney.