Background
The Marina Hotel is a family-owned hotel in regional South Australia. The Rogers family purchased the hotel licence in 2005 and have worked with the team to offer Port Lincoln a high standard hospitality experience. The hotel has a bar, dining room, boardwalk dining space, gaming room and apartment style accommodation (11 apartments, 14 suites).
The hotel has been well maintained during the past 20 years with regular paint, repair, renovation, and replacement schedules keeping the property and equipment in good order. Recruiting has been the one major challenge for this business as the pool of potential candidates in country areas is not high and many candidates are “passing through” on travels. The recruiting challenge has been worse since Covid (2020) as many people left the hospitality industry at this time. Currently, hotel is looking to hire a skilled and experience Sous Chef on full-time basis.
Daily tasks include but not limited to:
• Assist the Head Chef in creating dishes for the restaurant menu.
• Support the Head Chef in managing the kitchen team in overseeing, directing, and training less experienced staff, menu planning and product ordering.
• Supervision of the kitchen staff.
• Mise en place (food preparation) to produce high quality meals.
• Kitchen station set up.
• Order, store, and prepare food.
• Ensure hygiene and cleaning are maintained to a high level.
• Cooking and presentation of high-quality menu items to agreed standard.
Requirements
• Minimum education requirements at the level of a Cert III in Commercial Cookery.
• Minimum 2 years of work experience as a chef.
• Experience in managing a kitchen team in a busy commercial kitchen - mise en place, larder, grills, deep fryers.
• Maturity and stability and experienced Sous Chef.
• Desire to live and work regionally in South Australia.
• Capacity to work across 7-day roster and including meal service for breakfast, lunch & dinner.
Annual salary: $75,400 + superannuation
Hours of work per week: 45 hour/week
The Marina Hotel is a family-owned hotel in regional South Australia. The Rogers family purchased the hotel licence in 2005 and have worked with the team to offer Port Lincoln a high standard hospitality experience. The hotel has a bar, dining room, boardwalk dining space, gaming room and apartment style accommodation (11 apartments, 14 suites).
The hotel has been well maintained during the past 20 years with regular paint, repair, renovation, and replacement schedules keeping the property and equipment in good order. Recruiting has been the one major challenge for this business as the pool of potential candidates in country areas is not high and many candidates are “passing through” on travels. The recruiting challenge has been worse since Covid (2020) as many people left the hospitality industry at this time. Currently, hotel is looking to hire a skilled and experience Sous Chef on full-time basis.
Daily tasks include but not limited to:
• Assist the Head Chef in creating dishes for the restaurant menu.
• Support the Head Chef in managing the kitchen team in overseeing, directing, and training less experienced staff, menu planning and product ordering.
• Supervision of the kitchen staff.
• Mise en place (food preparation) to produce high quality meals.
• Kitchen station set up.
• Order, store, and prepare food.
• Ensure hygiene and cleaning are maintained to a high level.
• Cooking and presentation of high-quality menu items to agreed standard.
Requirements
• Minimum education requirements at the level of a Cert III in Commercial Cookery.
• Minimum 2 years of work experience as a chef.
• Experience in managing a kitchen team in a busy commercial kitchen - mise en place, larder, grills, deep fryers.
• Maturity and stability and experienced Sous Chef.
• Desire to live and work regionally in South Australia.
• Capacity to work across 7-day roster and including meal service for breakfast, lunch & dinner.
Annual salary: $75,400 + superannuation
Hours of work per week: 45 hour/week
