Sous Chef Retail

Compass Group

3d•$90,000

About The Position

We are in search of a highly skilled and creative Retail-focused Sous Chef to join our dynamic culinary team with Levy at Melbourne Olympic Park. As an Retail Sous Chef, you will collaborate closely with the Executive Chef and culinary team to uphold and drive exceptional culinary standards, ensure menu consistency, and play a key role in crafting innovative and exciting dishes for our events. Join a dynamic team in a role that emphasises staff development and offers a unique opportunity for career growth within an event culinary setting. Showcase your culinary expertise and revolutionise stadium dining at Melbourne Olympic Park. Your culinary expertise will turn concessions into destinations for food enthusiasts, leaving a lasting impact. Experience the launch of our first partnership at the iconic Melbourne Olympic Park, building Legendary Experiences with Levy AU – the sports and entertainment sector of Compass Group Australia. We invite you to be a part of something special at the iconic Melbourne Olympic Park creating Unforgettable Experiences. At Levy AU we pride ourselves on fostering strong client partnerships, creating bespoke food concepts and pioneering designs with a guest-first approach. Our company-wide passion for food shines through menus featuring seasonal delights and a focus on Victorian ingredients. Join us in delivering tailor-made concepts and a range of services, from corporate hospitality to event catering and venue support. Be part of a team driving innovation and excellence in the dynamic world of sports and entertainment.

Requirements

Extensive experience in event culinary operations, with a proven track record of executing high-volume food production for large-scale operations
Demonstrated ability to develop creative and diverse event menus that cater to a wide range of tastes and dietary preferences while ensuring culinary excellence and quality.
Strong leadership and management skills, with the ability to effectively lead and motivate culinary teams during fast-paced event environments, ensuring seamless coordination and execution.
Comprehensive knowledge of food safety regulations and quality control standards, coupled with experience in maintaining compliance with health and safety guidelines during event operations.

Responsibilities

Collaborate with the Executive Chef to curate dynamic and trend-setting menus, enriching the event experience with a variety of culinary delights.
Ensure cost-effective kitchen management with quality control, inventory monitoring, and adherence to health and safety standards.
Promote a positive, collaborative work environment through guidance and training for an energetic and efficient culinary team.