Sous Chef

About the role

Crowne Plaza Adelaide Mawson Lakes, a contemporary hotel with 155 rooms, a bar and the restaurant Ember & Vine, is looking for a Sous Chef to lead and develop its kitchen team alongside the Executive Chef. The role reports to the Executive Chef and focuses on food quality, presentation and kitchen efficiency.

Key responsibilities

• Help curate a unique menu and source locally sourced produce
• Showcase multi-cuisine cooking techniques and deliver memorable culinary experiences
• Manage and train colleagues, assess performance and support professional development
• Deliver industry-leading Food & Beverage concepts
• Order supplies and manage stock control and inventory
• Support broader food and beverage operations, including room service, conferencing and events

Required profile

• Previous experience in a similar role across various kitchen sections preferred
• Experience in functions, conferences, weddings or banquet services
• Certificate III or IV in commercial cookery (or equivalent)
• Food safety certification, with knowledge of HACCP and safe food handling
• Understanding of budget control, rostering and payroll
• Good reading, writing and basic maths skills, and communication skills with guests
• Availability for flexible shifts, including weekends, public holidays and evenings
• Ability to stand most of the day and lift up to 23 kg

Required skills

• Commercial cookery
• HACCP and food safety management
• Stock control and inventory management
• Confidence using computers and hotel systems

What we offer

• Paid birthday leave
• Hotel perks such as accommodation and F&B discounts
• Enhanced parental leave
• Lifelong development program, career milestone celebrations and transfer of entitlements within IHG
• Discount retail platform