The Crescent Hotel is one of three venues in the Albert Hospitality Group and a much-loved North Hobart favourite. Set in a beautifully restored historic building, we bring people together through exceptional food and drink, friendly service and a lively atmosphere. Our menu pairs classic pub favourites with dishes that offer something a little more refined.
About The Crescent Hotel
The Crescent Hotel is one of three venues in the Albert Hospitality Group and a much-loved North Hobart favourite. Set in a beautifully restored historic building, we bring people together through exceptional food and drink, friendly service and a lively atmosphere. Our menu pairs classic pub favourites with dishes that offer something a little more refined.
The opportunity
We’re looking for an experienced, motivated and hands-on Senior Sous Chef to join our team and support the Executive Chef. This is an opportunity to lead the kitchen team and take responsibility for the restaurant’s day-to-day operations. Working closely with management, you’ll help deliver smooth service, consistently high-quality food and outstanding guest experiences.
Your responsibilities
- Oversee daily kitchen operations to keep preparation and service running smoothly.
- Take responsibility for the kitchen in the Executive Chef’s absence.
- Lead and motivate the kitchen team, supporting their ongoing development.
- Delegate tasks and coordinate kitchen workflow.
- Train, mentor and support kitchen staff.
- Set clear expectations and uphold discipline, accountability and professional standards.
- Maintain consistently high standards of food quality and presentation.
- Ensure every dish meets recipe requirements and company standards.
- Support the Executive Chef with menu execution, preparation and service.
- Oversee stock control.
What you’ll bring
- Proven experience as a Sous Chef or Senior Chef.
- Strong leadership and team management skills.
- Experience managing a busy commercial kitchen.
- Excellent organisational and time-management skills.
- A strong understanding of food costing, stock control and labour management.
- The ability to work under pressure and make sound decisions.
- A hands-on approach and a strong work ethic.
- The confidence to take ownership of day-to-day operations and be accountable for outcomes.
- A genuine passion for food, people and hospitality.
What we offer
- A salary of $77,000–$83,000 per year, with scope to discuss remuneration that reflects your experience.
- Flexibility to accommodate your lifestyle where possible.
- The opportunity to make a meaningful contribution to a growing Tasmanian hospitality group that values craft and quality.
- A close-knit team and a workplace that values your ideas and contribution.
#J-18808-Ljbffr
