Sous Chef, MCG

Delaware North Australia has a small number of exclusive openings for Full-Time Sous Chefs to join our talented culinary team at the iconic Melbourne Cricket Ground (MCG). This is your chance to be part of a dynamic team delivering exceptional culinary experiences across a variety of settings. We have opportunities in both our Retail and Corporate / Premium Dining departments. Whether you're passionate about high-volume production or curating premium dining experiences, we would love to hear from you. 

As a Sous Chef, you will be responsible for leading our culinary team to produce an excellent standard of food quality and presentation. Apply now to be part of creating exceptional dining experiences for our guests and showcase your culinary skills in a fast-paced kitchen environment!

• Laundered uniforms, including Chefs Jackets and Aprons
• Discounted meals onsite
• Opportunities to be a part of world class events
• Opportunities to grow your career with a global business
• Access to health and lifestyle discounts
• Competitive salary

• Overseeing daily culinary operations, ensuring high-volume production meets quality standards for both event-day and non-event-day service.
• Lead kitchen operations, including menu preparation, cooking to standards, and ensuring consistent quality and service.
• Maintaining food safety plans and ensuring HACCP accreditation standards are upheld 
• Contributing to departmental success, assisting in managing budgets, controlling food costs, and coordinating with suppliers to source high-quality ingredients.
• Collaborating with leadership teams, including the Executive Chef and General Manager, on menu development, guest feedback, and resolving service-related issues.
• Fostering team development, motivating and mentoring staff to uphold standards and deliver exceptional culinary experiences.

• Appropriate culinary qualifications combined with demonstrated experience leading a team within a commercial kitchen environment.
• Leadership experience in managing and motivating kitchen teams, including chefs, cooks, and back of house staff, in high-volume or premium restaurant environments.
• Minimum 3 years of experience managing food and labor costs, menu development, and costing.
• A proven background in inventory and ordering procedures, including cost controls and handling invoices.
• Proficiency in menu development and stock management.
• Competence in using business technology, such as stock control systems, spreadsheets, and accounting systems, preferred.
• Strong communication skills, enabling effective interaction at all levels.
• A passion for food and hospitality, with the ability to work collaboratively in a large, dynamic team.

With a capacity of more than 100,000, the MCG is the largest sporting stadium in the Southern Hemisphere. This iconic venue isn't just about sports; it's a cultural hub that hosts multiple Australian Football League teams, cricket matches, concerts, and an array of special events and non-event-day functions. Join a dynamic team at the heart of Melbourne's vibrant entertainment scene, where every day brings new excitement and challenges.