SOUS CHEF – BALLARAT

Hands-on role | Creative food | Real influence

We’re looking for an experienced Sous Chef who loves cooking, works well under pressure and wants genuine input into the food, systems and direction of the kitchen.

This is a hands-on role. You’ll be cooking, prepping and running service — while also helping develop dishes, improve systems and maintain tight control over quality and food cost.

What you’ll be doing
Cooking and leading from the section during service
Helping develop and refine the menu
Producing food that delivers big flavour and excellent value
Managing prep, portioning, ordering, waste and food cost
Maintaining consistency, presentation and kitchen standards
Training and supporting junior kitchen staff
Helping build efficient kitchen systems
Working closely with management on menu performance and profitability

What we’re looking for You may already be an experienced Sous Chef, or a strong Chef de Partie ready for more responsibility.

You’ll be
Confident and organised during busy service
Commercially aware and conscious of food cost
Creative without overcomplicating food




Consistent with portioning and presentation
Comfortable taking responsibility
Reliable, positive and easy to work with
Someone who leads by actually cooking alongside the team

We’re not looking for ego or unnecessary complexity. We want a chef who understands that outstanding food comes from technique, smart buying, solid systems and attention to detail — not simply expensive ingredients.

This is an chance to have genuine influence over the food rather than simply executing someone else’s menu.

Full-time | Ballarat

If this sounds like you, send us your CV & cover letter and tell us:

What’s one dish you could create for a $16 that customers would come back for?

Pay: $75,000.00 – $80,000.00 per year

Ability to commute/relocate
Ballarat VIC 3350: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):
Full permanent work rights within Australia

Education:
Certificate I - IV (Required)

Experience:
supervising chefs: 5 years (Required)

Work Location: In person

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