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Sous Chef - Fine Dining

Salary: 60.00 -  80.00
Posted: 08-02-2025
Category: Assistance
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Job Description

Bird in Hand is a premium Australian winery pursuing the goal of being the pinnacle of wine, food, artistic experiences and design. Located in Woodside, in the beautiful Adelaide Hills, much more than a winery, we produce quality wines as well as host a range of bespoke events locally, interstate and across the globe. We aim to inspire excellence in every aspect of our organisation, for the well-being of shareholders, staff and the general community. To achieve our goal of delivering the experience of excellence, we expect the highest degree of ethics, integrity, honesty, and professionalism from all our employees. About the Role This is an exciting opportunity to work as a Sous Chef within our hospitality team, across our fine dining restaurant, cellar door and bespoke events. LVN is the new dining experience at Bird in Hand. The culmination of Bird in Hand’s dedication to art, design, excellence in cuisine and fine wine. The LVN team weaves together an ever-changing menu, inspired by the three homes of Bird in Hand, Woodside (Peramangk), Finniss (Ngarrindjeri) and Tasmania (Paredareme). A passion for creativity, the use of local, fresh ingredients and an eye for detail will hold you in good stead. Role Description As Sous Chef you will be primarily based in our fine-dining set menu restaurant, LVN, events, as well as rostered in our cellar door kitchen: Preparing food to the highest standard Conducting oneself with the highest levels of professionalism, calmness and proactively supporting the team Offering guidance to the Front of House team as required Maintaining excellent standards of food safety, organisation, and cleanliness Managing the kitchens and teams in the absence of the Head / Executive Chef Ensuring personal presentation is always clean and professional Displaying exceptional personal leadership Assisting with ordering in line with budget requirements Managing rostering and wage budgets Training staff in all areas of the kitchen Hours of Work 45 hours over a 4 – 5-day roster to be negotiated with the Executive Chef and Hospitality Manager, including weekends and evenings as required The Restaurant operates Friday to Monday for lunch services, dinner services in peak season, and a weekly small-large event A level of flexibility is required Only those with some fine-dining experience should apply #J-18808-Ljbffr

Job Details

Salary: 60.00 -  80.00
Posted: 08-02-2025
Category: Assistance

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