The Catering Project Education is seeking an experienced and motivated Sous Chef to join our kitchen team in a university student residential hall and dining environment.

Reporting to the Head Chef, this is a full-time position working in a busy, fast-paced and team-oriented kitchen providing nutritious, high-quality meals for university students.

This is an excellent opportunity for a passionate Sous Chef who enjoys working in a high-volume environment, leading a kitchen team and maintaining consistently high standards of food quality, presentation, food safety and service.

Duties include, but are not limited to:

- Support the Head Chef in the day-to-day management and operation of the kitchen.
- Oversee food preparation, production and service to ensure meals are delivered on time and to a consistently high standard.
- Lead and supervise the kitchen team during food preparation and service periods.
- Ensure all food is prepared in accordance with approved recipes, menus, SOPs and food safety requirements.
- Assist with stock control, ordering, receiving and storage of food and kitchen supplies.
- Manage and maintain HACCP procedures, food safety checks and kitchen hygiene standards.
- Ensure compliance with all relevant Food Safety and WHS requirements.




- Assist with rostering and labour planning to ensure appropriate staffing levels across meal services.
- Respond professionally to student and client feedback and assist with implementing appropriate corrective actions.
- Maintain a positive, respectful and safe working environment within the kitchen.
- Assist the Head Chef with general administration and operational tasks as required.
- Minimum 2 years' experience in a Sous Chef or similar senior kitchen role.
- Experience in high-volume catering, ideally within a university, residential college, boarding school, education or institutional dining environment.
- Solid interpersonal and communication skills and ability to influence key stakeholders.
- Excellent organisational and time-management skills.
- Experience with high-volume food preparation and service.
- Strong knowledge of food safety, hygiene and HACCP requirements.
- Experience with stock control, ordering and inventory management.
- Ability to work effectively under pressure and meet service deadlines.
- A proactive, hands-on approach to kitchen operations.
- Strong understanding of WHS requirements and a commitment to maintaining a safe workplace.

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📌 Sous Chef (Rand)
🏢 Catering Project
📍 Rand