At a Glance
- Tasks: Lead the banquet brigade and create exciting new menus for high-volume events.
- Company: Join RACV City Club, a top venue in Melbourne with a vibrant hospitality culture.
- Benefits: Enjoy career growth, a supportive environment, and be part of a diverse team.
- Other info: Be part of a large hospitality network with opportunities across Victoria and Queensland.
- Why this job: Make your mark in a dynamic kitchen while showcasing your culinary flair.
- Qualifications: Trade qualification as a chef and experience in high-volume operations required.
The predicted salary is between 49500 - 60500 $ per year.
RACV City Club is one of Melbourne's best-known venues, with members, guests and events running seven days a week. We're looking for a Sous Chef - Banquets to run our functions kitchen and lead the brigade through busy, high-volume service.
What you’ll be doing:
- Leading the banquet brigade. You’ll coordinate every section of the kitchen, keep communication tight with front of house, and set the pace on large-scale service.
- Creating menus. You’ll review current dishes and design new menus, using your flair for presentation while finding smart ways to keep costs down.
- Developing your team. You’ll coach, train and give regular feedback so your chefs keep improving and morale stays high.
- Running the kitchen as a business. You’ll manage rosters, stocktakes, requisitions and food costs to keep the kitchen performing well.
- Keeping the kitchen safe and well run. You’ll set equipment maintenance and cleaning schedules and take the lead on health, safety and hygiene.
- Showcasing the kitchen. You’ll represent the kitchen through events, food displays and Club promotions.
What you’ll bring:
- A trade qualification as a chef (an apprenticeship or Cert III in Commercial Cookery), plus Food Handlers and OH&S certificates.
- Experience as a Sous Chef or Chef de Partie, ideally in a 4-5 star hotel or a similar high-volume operation.
- Strong functions and banquets experience, with solid skills in sauces, cold larder, vegetables and butchery.
- Hands-on experience training staff and a coaching style that builds people up.
- Good cost control and time management, and the ability to stay calm when the dockets stack up.
- A passion for cooking, high standards of presentation, and the habit of leading by example.
Why RACV?
At RACV, we aim to be a good company famous for not letting people down. Our IACT values shape how we work, and we create an environment where everyone can do their best work. You’ll be part of a large hospitality network that includes the City Club and resorts across Victoria and Queensland, which gives you room to grow your career.
At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know.
Sous Chef employer: RACV Limited
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