As Sous Chef, you will assist the Head Chef in the day-to-day management of kitchen operations while ensuring food quality, presentation, safety and service standards are consistently achieved.

Key responsibilities

- Preparing, cooking and presenting high-quality meals across a variety of service periods
- Supporting menu planning and development
- Supervising and mentoring apprentices and kitchen staff
- Assisting with stock control, ordering, stocktakes and minimising wastage
- Maintaining HACCP, food safety and hygiene standards
- Ensuring temperature monitoring and kitchen documentation is completed accurately
- Supporting the delivery of functions and special events
- Assisting in achieving departmental budgets and financial targets
- Maintaining a safe and compliant workplace in line with WHS requirements
- Providing leadership that promotes teamwork, professionalism and positive staff morale

About you

- Certificate III in Commercial Cookery or equivalent trade qualification
- Food Safety Supervisor Certification (HACCP)




- Minimum 4 years post-trade experience
- Current First Aid Certificate
- Strong knowledge of food safety, HACCP and workplace health and safety requirements
- Previous experience in a busy hospitality or club environment
- Strong leadership and people management skills
- Excellent communication and interpersonal skills
- Experience with stock control, cost management and minimising wastage
- Ability to thrive under pressure and manage multiple priorities

- Market-competitive salary package
- Supportive and collaborative kitchen leadership team
- Opportunity to contribute to menu development and kitchen innovation
- Career development and progression opportunities
- Work within a respected hospitality venue with a strong community presence
- A positive workplace culture focused on teamwork and excellence

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