Head Chefs & Sous Chefs Major Sydney Events

Sydney’s spring racing and major events season is building, and Alseasons Hospitality Staff is recruiting experienced Head Chefs and Sous Chefs for casual agency work across Sydney.

A significant part of this work is high volume event catering, alongside assignments in five star hotels, corporate catering, stadiums, production kitchens, restaurants, clubs and pubs.

This is senior agency chef work. You need to be able to walk into an established kitchen, understand how it operates quickly and contribute from your first shift.

The work

Spring brings increased demand through the major events season and into Christmas.

Assignments can include:

• Major events and race day catering
• Five star hotels, conferences and functions
• Corporate catering
• Stadiums and large scale events
• Production and high volume kitchens
• Restaurants, clubs and pubs
• Regional assignments

Agency work means different clients, venues, teams and kitchen structures. You need to read the operation quickly, adapt to how that kitchen works and perform without close supervision.

What we need at Head Chef level

You’ll need 8 to 10 years’ paid commercial kitchen experience following your apprenticeship, with the experience and judgement to step into established kitchens and operate at Head Chef level.

That means being comfortable leading and allocating kitchen teams, managing service, timing and output, maintaining standards under pressure, and taking responsibility for the kitchen operation required on the assignment.

You won’t always be walking into a kitchen you know. You need enough experience to understand how the operation works, make sound decisions and lead without needing close supervision.

What we need at Sous Chef level





You’ll need a minimum of 6 years’ paid commercial kitchen experience following your apprenticeship, with the experience and judgement to operate at Sous Chef level in established kitchens.

That means being comfortable holding the pass and leading service, directing chefs across sections, managing timing and quality under pressure, and stepping into different kitchen structures without needing close supervision.

Agency work also means different clients, venues and teams. You need to be adaptable enough to understand how each kitchen operates and experienced enough to contribute from the start.

For both levels, we’re particularly interested in chefs from hatted or high end restaurants, five star hotels, major events, corporate catering and high volume operations.

Who we are

Alseasons Hospitality Staff has been placing hospitality professionals since 1976.

We work across hospitality operations throughout NSW, including major events, hotels, stadiums, corporate catering, restaurants, clubs, education, aged care and other food and beverage operations.

We don’t rely on an app to decide where you fit. Our coordinators look at your experience, availability and the level you operate at when matching you to assignments.

Why work with Alseasons?

Work that fits around your availability

This is casual agency work. You choose the assignments that work for you, with opportunities across different venues and hospitality environments. We won’t promise a set number of shifts because demand changes,



but we work to match suitable assignments to your experience and availability.

You know what you’re walking into

We brief you before shifts so you have the information available to us about the assignment and what’s expected. Senior chefs shouldn’t be walking into a booking with avoidable surprises.

Real support

There’s someone at Alseasons you can contact before, during and after your shift. You’re dealing with coordinators who understand hospitality roles and the difference between sending a chef somewhere and sending the right level of chef.

Good work gets noticed

Reliability, professionalism and performance matter. When a client wants you back, we record that and work to offer you suitable assignments with them again.

What you get

• Correct award wages, paid weekly
• Variety across events, hotels, corporate catering and other hospitality operations
• Shifts matched to your location, experience and availability
• Coordinators who understand senior kitchen roles
• App based shift management to keep your bookings in one place
• Support before, during and after your shifts
• The chance to build relationships with clients who request you back

Apply

Apply through SEEK with your current resume.

Make sure it clearly shows:

• Your senior chef level and years of experience
• Your leadership responsibilities
• The scale and type of kitchens you’ve worked in
• Relevant high volume, hotel, event, corporate or restaurant experience

We’re reviewing applications now for spring racing, major Sydney events and senior chef assignments across our wider client network.

By applying to this role, you agree to the terms set out in Alseasons Hospitality’s privacy policy: https://www.alseasons.com.au/privacy-policy

📌 Head Chefs & Sous Chefs – Major Sydney Events
🏢 Alseasons Hospitality Staff
📍 Sydney