Job Type: Permanent position | Full time position

Job Description

The Trustee for the Wayne Brett Trust About Us

The Trustee for the Wayne Brett Trust, trading as Stags Head Hotel , is a licensed pub in Williamstown, Victoria. Established in 1859 and known today simply as "the Stags," the business offers a warm and friendly welcome to local residents and visitors alike. Owners Brett and Rosie Bennett have restored the venue with care, preserving its period character while building a busy, modern dining and bar operation.

Position Summary The Sous Chef is the second-in-command in the kitchen and supports the Head Chef in leading a fast-paced pub and bistro operation. This role is responsible for maintaining consistent food quality, smooth service, strong kitchen standards and a positive team culture across lunch, dinner, weekend and peak trading periods.

The successful candidate will be hands-on, calm under pressure and confident supervising kitchen staff while delivering high-quality pub meals, specials and functions in line with venue standards.

Key Responsibilities

- Support the Head Chef with the daily running of a busy pub kitchen, including preparation, service, ordering, stock control and kitchen organisation.
- Lead service when required, including coordinating sections, managing dockets, expediting meals and maintaining calm, efficient communication during peak periods.
- Prepare, cook and present menu items to the venue's standards, ensuring consistency in taste, portioning, presentation and timing.
- Supervise, train and motivate chefs, cooks, apprentices and kitchen hands, ensuring tasks are delegated clearly and completed to standard.
- Assist with menu development, daily specials, seasonal updates and function menus suited to a pub and bistro environment.
- Monitor food quality, freshness, storage,



wastage and portion control to support profitability and minimise unnecessary costs.
- Assist with ordering, stock rotation, stocktakes and supplier communication as directed by the Head Chef.
- Ensure compliance with food safety, hygiene, allergen management, cleaning schedules and workplace health and safety requirements.
- Maintain a clean, organised and secure kitchen, including cool rooms, dry stores, preparation areas and equipment.
- Act as the senior kitchen leader in the Head Chef's absence, escalating operational or staffing issues when required.

Skills and Experience

- Previous experience as a Sous Chef, Junior Sous Chef or senior Chef de Partie in a busy pub, bistro, restaurant or similar commercial kitchen.
- Strong knowledge of modern Australian pub food, grill, fryer, pans, larder and pass operations.
- Ability to lead a team during high-volume service while maintaining quality, safety and speed.
- Valuable understanding of food safety procedures, hygiene standards, allergen controls and safe work practices.
- Confident communication skills with the ability to give clear direction and support junior team members.
- Strong organisational skills, including preparation planning, stock rotation, ordering support and problem-solving during service.
- Reliable, punctual and flexible, with availability across nights, weekends, public holidays and peak hospitality periods.

Qualifications and Requirements

- Certificate III or IV in Commercial Cookery, or equivalent industry experience.
- Food safety training or Food Handler certification, where required by the venue.
- Full Australian working rights.
- Ability to perform the physical requirements of the role, including standing for long periods, lifting stock, working in a hot kitchen environment and safely using commercial kitchen equipment.

Work Type: Full time Salary: $75000-85000 Job Publish: 14-07-2026 Job Expire: 13-08-2026

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📌 Sous Chef (Melbourne)
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