Place of employment
RACV City Club
Executive Sous Chef
The Executive Sous Chef is responsible for effective planning, directing and managing the kitchen operations associated with the RACV Club.
This will be achieved by implementing clear strategies that compliment the business plan and budget, ensuring the appropriate quality and level of service is consistently provided to Club members and that departmental policy and procedures are followed, Club and corporate objectives are achieved through personal leadership.
Manage the day-to-day kitchen operation. Ensure the appropriate quality and level of service to Club members is maintained. The Executive Sous Chef assumes the charge of the kitchen operation in the absence of the Executive Chef.