Executive Sous Chef
Core
State-level culinary leadership driving food strategy, commercial performance, and operational standards across South Australia venues.
Role type
Senior IC Executive Sous Chef (State)
Builds
Seasonal menus, promotional calendars, and optimized kitchen operations for ALH pubs in South Australia.
Domain
Hospitality / Pub & Bar / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Multi-site kitchen management, menu development and costing, gross profit optimization, HACCP compliance, leadership development, supplier relationship management, kitchen equipment assessment
Preferred skills
Experience in pub environments, modern food trend knowledge, stakeholder communication, digital literacy
Technologies
Squizify
Responsibilities
Drive menu innovation and state promotional calendars; optimize commercial performance including gross profit and labor metrics; conduct venue audits for food safety and HACCP compliance; lead Head Chef recruitment, onboarding, and apprentice training; manage supplier relationships for product consistency and cost-efficiency; conduct hands-on kitchen launches and reviews; assess venue equipment for upgrade business cases.
Seniority
Senior, hands-on IC with state-level oversight