Our client is seeking an experienced and passionate Sous Chef to support the kitchen brigade at one of Richmond's most iconic and well-loved pubs.

This is an excellent opportunity for a driven hospitality professional to take ownership in a high-performing kitchen within a respected venue. An attractive salary package, along with additional benefits, will be offered to the successful candidate, based on experience and skills.

Reporting directly to the Head Chef.

Key Responsibilities
Maintain consistently high standards of food quality, presentation, and service.
Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
Able to mentor, motivate and drive a team
Keep calm under pressure
Liaise with FOH with specials, menu changes and service
Rostering and wage management
OH&S; and meeting compliance
Consistency and able to follow recipes and ensure your team meet quality guidelines
Stock management and cost controls
Menu creation
Foster a positive, cooperative, and professional kitchen culture.
Be flexible to work weekends and during peak trading periods and special events.

To be successful in this role, you will have:
A minimum of 2 years' experience in a Sous Chef or similar role.
Proven experience leading, supervising,



and developing kitchen teams.
Solid organisational, planning, and time management skills.
Excellent problem-solving abilities and the capacity to perform under pressure.
The ability to work independently while contributing positively as part of a team.
A professional, positive, and respectful approach when working with colleagues, suppliers, and guests.
A strong understanding of food safety, hygiene, and workplace health and safety standards.
High personal presentation and hygiene standards.
Demonstrated experience in menu development, food costing, and catering for diverse dietary requirements.
Experience managing kitchen budgets, stock control, purchasing, and cost management.

What's on Offer
Market-competitive salary package, negotiable based on experience and qualifications.
Additional benefits for the right candidate.
Opportunity to lead the kitchen of a well-established and highly regarded hospitality venue.
Support from an experienced head Chef and Group Executive Chef.
Long-term career growth within a successful hospitality group.

Pay: $78,000.00 – $85,000.00 per year

Benefits:
Employee discount

Work Location: In person

📌 Sous Chef Richmond
🏢 Trojan Consultants
📍 Richmond