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
Competitive salary package
Supportive and collaborative kitchen leadership team
Chance 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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