Address
Form of workAbout the Business
Australian & New Zealand owned and operated for more than 30 years, Rydges operates quality city, suburban, and resort-style hotels in key destinations across Australia and New Zealand, with a refreshingly down-to-earth approach. Rydges provides genuine local hospitality with quality essentials alongside its trademark ‘too easy’ service.
Rydges Resort Hunter Valley is currently seeking a Junior Sous Chef to lead our Lovedale Bar + Grill Kitchen brigade.
Lovedale Bar & Grill serves up everything from pizzas to craft beer paddles. And for quick convenience or on-the-go snacks.
Rydges Resort Hunter Valley is a premier resort and is a sprawling playground in the heart of wine country, where there’s something special for everyone.
About the role
In conjunction with the Executive Chef and Sous Chef, will assist in managing all aspects of the Kitchen Operations in Lovedale Bar + Grill which from time to time may include working in any of our multifaceted kitchens with an emphasis on maintaining hygienic standards and practices, staff training and development, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
This is a full-time role for a passionate chef seeking their next challenge and career progression within a high paced hotel environment. Any previous experience in leadership roles will be highly considered.
Key Responsibilities:
- Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions
- Partner with the Executive Chef, Executive Sous Chef & Sous Chef to ensure that standard operating procedures are adhered to in accordance with hotel standards and ensure guests receive a level of service and product that consistently meets and exceeds their expectations.
- Support with the leading, training and motivation of your team
- Drive effective staff management and labour costs
- Produce and maintain exceptional quality food in Lovedale Bar + Grill
- Work closely with the Sous Chef in achieving core venue targets and goals
- Maintain food safety and hygiene practices
- Ability to co-create creative and cost effective menus that appeal to a wide audience
- Respond to guest complaints or concerns in a prompt and professional manner
Ensure the protection and maintenance of all operating equipment in conjunction with the Chief Engineer
Skills & experience
- Great attention to detail and passionate in what you do
- Experience in working in fast paced kitchens
- Proven success in managing junior staff & leading a team
- Understanding of food cost and production
- Available to work a rotating roster including evenings and weekends & public holidays
- Understanding of kitchen hygiene and safety procedures
- Trade cooking qualifications are essential
- Have a full knowledge of, and practice all of the established hotel occupational health and safety guidelines (WH&S)
- You must meet the requirements to work in Australia to be considered as no sponsorships will be offered.
Benefits & perks
- Renowned for our refreshingly local, down-to-earth experiences.
- Incredible team member discounts from your first day on-the-job.
- 50% off stays at EVT hotels – Rydges, QT, Atura, JUCY Snooze and more.
- $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.
- More perks than you can imagine from free golf to free duty meals on shift and if you have the skills you can make yourself a Barista Coffee in the staff canteen, no jars of coffee here!!
- Awesome winter and summer savings and discounts at Thredbo.
- Rapid career growth opportunities through our EVT network.
- Local community involvement, volunteering and charitable giving.
- Australia and NZ’s largest and most diverse experiences company.
