Description
Rydges Resort Hunter Valley is hiring an experienced Sous Chef to lead daily kitchen operations across hotel outlets, supervise food preparation and mise en place, manage rosters and kitchen staff, control food costs and stock, maintain food safety and hygiene, and support restaurant and banquet service. The role requires 2–3 years of Sous Chef or strong Junior Sous experience, strong cooking and leadership skills, food cost and stock-control knowledge, availability for mid-afternoon-to-late and seven-day rosters, and Australian work rights.
