Junior Sous Chef

Based in Sorrento on Victoria’s Mornington Peninsula, the Sorrento Sailing Couta Boat Club (SSCBC) is home to Australia’s largest Couta Boat fleet.

We are looking for a talented, self motivated individual to assist in our day to day kitchen operations.

Working with our executive chef Matthew Hunter and our highly skilled team, the role's focus is to deliver a high level product to our members and their guests through the use of some of the best produce available to the Mornington Peninsula. Our clubhouse A'la Carte menu, variety of functions and Coutas fish and chip shop ensures your days are never dull. With a focus on work life balance, generally working a 4-day week, you have the opportunity to become a key member of our kitchen team.

Key Accountabilities

• Preparing, cooking, packaging, presenting dishes of a restaurant standard.
• Managing and training junior staff.
• Management of all fresh, dried, and frozen food stocks. 
• Contribute to the design of new menus.
• Ensuring the highest standards of food and personal hygiene are followed.
• Monitoring portion and waste control.
• Maintain work standards that follow the Club’s protocols and culture.

To be successful as our Junior Sous Chef, you should be able to work independently and interact with a variety of the SSCBC team. Attention to detail is a key component of the role as is integrity. 

This is predominantly a 4 day a week role (Thursday to Sunday).