Head and Sous Chefs for Winter Season
Traverse Alpine Group, Australia
Job Description
About the business
Traverse Alpine Group is an experienced hospitality operator with a demonstrated track record in delivering a high standard of food and beverage services in remote areas. Traverse Alpine Group is the largest hospitality employer in Falls Creek and is now hiring for Astra Falls Creek, Huski Kitchen, Frying Pan Inn and Cloud 9. Our employee program has a balance of career growth and lifestyle. Numerous positions available ranging from Salary, Full Time, Part Time and Casual appointments. Commencement Date: June amp; July 2021.
Requirements
About the role
We are searching for professional, enthusiastic Head Chefs who will thrive on the opportunity to work across several establishments in Falls Creek, Victoria. You will be responsible the overall management of the kitchen including managing all operational and financial management of your department.
Reporting to the GM amp; OM, you will be a key member of the management team and will display a professional and passionate commitment to the business.
As Head Chef, you will be responsible for:
- Conduct training for personnel
- Cook in quantity
- Monitor worker performance
- Cook meals
- Investigate customer complaints
- Assist Famp;B Manager to determine food costs
- Schedule employee work hours
- Direct and coordinate activities of workers or staff
- Oversee work progress to verify safety or conformance to standards
- Plan menus
- Requisition stock, materials, supplies, or equipment
- Resolve or assist workers to resolve work problems
- Determine production schedules and staff requirements to ensure timely delivery of services
- Monitor sanitation practices to ensure that employees follow standards and regulations
As Sous Chef, you will be responsible for:
- Conduct training for personnel
- Cook in quantity
- Monitor worker performance
- Cook meals
- Investigate customer complaints
- Assist Famp;B Manager determine food costs
- Schedule employee work hours
- Direct and coordinate activities of workers or staff
- Oversee work progress to verify safety or conformance to standards
- Assist in planning menus
- Requisition stock, materials, supplies or equipment
- Resolve or assist workers to resolve work problems
- Determine production schedules and staff requirements to ensure timely delivery of services
- Monitor sanitation practices to ensure that employees follow standards and regulations
Skills and experience
We are looking for experienced and dedicated Head/Sous Chefs with significant experience within high end and large volume venues. The environment and the variety of venues dictates the need for very strong Head Chef's who have excellent organisational abilities and impeccable attention to detail.
Must be a fully qualified chef with Diploma in Commercial Cookery.
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources would be an advantage.
Computer skills also required.
Benefits
Benefits and perks
Accommodation and staff meals are provided within our group at a fraction of the cost. Ski in/out of our venues. Great snowy Alpine experience. Well organised staff facilities. Walking distance to all shops, bars amp; restaurants.