Sous Chef

$75-85,000 per year

As pioneers in the art of gastronomy, Olio’s specialize in curating unforgettable moments for corporate events, social gatherings, and weddings, tailored to exceed every expectation. Our innovative approach to luxury dining ensures that every menu reflects sophistication and creativity, leaving a lasting impression on every guest.

We are currently seeking for an enthusiastic qualified Sous Chef to join our growing catering family and take a lead of our kitchen operations assisting our executive chef.

1. Overall Kitchen Operations Management

• Operations Leadership: Oversee the daily operations of Olio’s Fine Food Kitchen, ensuring that all kitchen activities run efficiently and to the highest standards.
• Cost Management: Assist our Executive Chef in Monitoring, manage, and ensure the kitchen adheres to both food cost and labour cost budgets. This includes adjusting and reporting figures to the Director on a weekly basis.
• Performance Reporting: Track sales targets and provide weekly reports on food and labor costs, making adjustments as necessary.
• Purchasing and Supplier Relations: Restructure stock purchasing methods, negotiate with suppliers, and ensure cost-efficiency in procurement.
• Financial Tracking: Maintain updated finance sheets and check that all invoices are processed. Ensure that client follow-ups and EO updates are completed.
• Roster Management: Develop and manage fortnightly/monthly rostering to ensure that labor costs align with sales forecasts.

1. Kitchen Cleanliness and Compliance

• Ensure the kitchen is always clean, safe, and compliant with health department regulations and local council standards.
• Regularly update cleanliness protocols and enforce them across all kitchen staff.

1. Menu Management and Costing

• Menu Updates and Engineering: Revisit and update the menu to ensure dishes are cost-efficient and reflect current trends.
• Recipe Development: Build detailed recipe cards, including photos, for all dishes in the database, ensuring consistency in food quality.
• Cost Control: Regularly review and adjust menu pricing to maintain profitability.

1. Leadership and Staff Development

• Team Meetings: Hold regular meetings with the BOH team to discuss concerns, solutions, and ways to maintain momentum. Ensure the team is fully informed and motivated.
• Mentoring & Coaching: Mentor and coach assistant chefs and other kitchen staff, ensuring adherence to Standard Operating Procedures (SOPs) and fostering professional growth.
• Hiring & Training: Participate in the hiring process, ensuring that kitchen staff are well-trained and have the necessary skills. Manage the training process and performance evaluations.

1. Operational Standards and Workflow

• Develop and implement BOH Catering operational standards and formats to ensure efficiency and consistency during events and in the kitchen.
• Ensure that all BOH staff understand and follow the operational objectives for events.
• Synchronize the BOH and FOH (Front of House) teams, especially in preparation for special events, ensuring everyone is aligned on the details.
• Lead EO (Event Operations) meetings to discuss event objectives, ensuring BOH and FOH are prepared.

1. Catering Operations Leadership

• Client Interaction: Take charge of client relationships, particularly during external events, ensuring customer satisfaction and maintaining strong rapport with clients.
• Event Execution: Oversee BOH team operations at external events, ensuring that food presentation and service quality exceed customer expectations.
• Event Preparation: Ensure that team members are prepared and confident when executing private or corporate events, maintaining cleanliness and professionalism.
• Event Site Visits: Manage the protocol for event site visits, ensuring that there are no surprises during the event and that all logistics are pre-planned.
• Team Leadership in Events: Lead the team to ensure that the catering operations are smooth, efficient, and high-quality throughout each event.

1. Networking & Collaboration

• Chef Collaborations: Pursue opportunities to collaborate with high-profile chefs both locally and International Culinary Icons.
• Business Development: Work closely with sales, FOH, and the director to identify potential business opportunities, including catering contracts and bespoke events.
• Marketing and Exposure: Actively participate in efforts to enhance the company’s public image through events, collaborations, and exposure at key industry gatherings.

1. Financial Planning and Strategy

• Collaboration with Senior Leadership: Work with senior management to meet the financial goals of the business. Lead the kitchen team with a motivated, goal-oriented approach.
• Yearly Revenue Planning: Collaborate with the Sales and FOH teams to create a yearly planner, generating creative ideas for seasonal promotions or new business activities.
• Catering Growth: Assist in expanding Olio’s Catering into the broader catering market, working closely with the events team to create innovative offerings and growth strategies.
• Website and Marketing: Contribute to the development of Olio’s website and marketing strategies to align with the business model and further drive brand visibility.

1. Strategic Leadership

• Revenue-Driven Initiatives: Collaborate with Sales and FOH to design revenue-driven strategies and special promotions based on customer trends.
• Seasonal Concepts: Present seasonal menu ideas to the sales team, ensuring offerings resonate with customer interests and seasonal trends.
• Business Planning: Participate in the development of solid business plans that align with both short-term and long-term goals of Olio’s Fine Food.

1. Internal Operations Management: Oversee kitchen operations, budget management, and operational workflow, ensuring cost control and staff efficiency.
2. External Operations and Client Relations: Lead the BOH team during catering events, build relationships with clients, and ensure exceptional service.
3. Menu and Recipe Development: Continuously refine the menu to maintain food quality and cost efficiency, while ensuring consistency in the kitchen.
4. Team Leadership and Development: Manage, train, and mentor kitchen staff, ensuring high standards in food production and service.

This comprehensive approach to your role as Sous Chef integrates operational management, leadership, client relations, and positioning Olio’s Fine Food for long-term success.