At 1 Hotel Melbourne, our restaurant is more than just a dining venue—it’s a haven for sustainable, local, and progressive culinary experiences crafted by nature. We distinguish ourselves from typical hotel restaurants by integrating sustainability and innovative practices into every aspect of our operations, all while delivering good-natured service in a breathtaking, nature-inspired environment. We are dedicated to pioneering dining experiences that prioritise sustainability and forward-thinking culinary artistry, reshaping the traditional hotel food and beverage landscape through local sourcing and conscientious consumption. By fusing creativity and sustainability, we ensure that every gathering is not only enjoyable but also environmentally responsible.
From Here by Mike, recently just awarded 1 Hat, is on the lookout for a Sous Chef to help guide our culinary team and assisting our Head Chef to continue our mission.
If you have the passion and drive to be part of our team, please apply now!
Responsibilities:
- Oversee the kitchen staff and ensure the smooth running of the kitchen.
- Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
- Supervise the preparation, cooking, and presentation of food.
- Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
- Ensure that all kitchen equipment is clean, maintained, and in good working order.
- Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
- Manage food inventory, control food waste, and order supplies as needed.
- Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
- Work with the head chef to create budgets and manage kitchen costs.
- Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.
- Leads, holds and participates in regular scheduled communication meetings with Line Staff, both FOH & HOH.
- Ensures that ALL food served is of the correct standard in quality, taste, and presentation.
- Creates an environment of alignment for all F&B employees to achieve property goals.
- Develops and implements along with the Chef de Cuisine, strategies and practices which support employee satisfaction.
- Coaches, communicates, and reinforces the properties vision and mission statement.
Qualifications:
- Qualification in Commercial Cookery essential
- Experienced and passionate in locally sourced, farm to table concepts, with 2 years’ experience in the Melbourne restaurant market
- Minimum 5+ years industry experience
- A passion for the hospitality industry as a whole
- Excellent written and verbal communication skills
- Exceptional time management skills and the ability to work under pressure
- Proven ability to run operations with ownership and accountability
- A shared passion and responsibility towards our groups vision and values
- Understanding of compliance with all company, local and state legislation
- Ability to work flexible schedules, including weekends and evenings if needed
What we offer:
- Monthly team activations
- Team recognition program
- F&B 50% discount
- Team member & friends & family rates for hotel stays
- Regular health & wellness events
- Career advancement
- Salary $78,000 – $80,000 + Super
- 1 Hotel is located in the Docklands, very close to public transport and parking
