Sydney CBD | Full-time | Monday–Friday

Two positions available: Catering & Events and PM Kitchen Operations.

Every day, teams across Sydney at places like Google, Amazon, Canva, TikTok and Louis Vuitton open a Feedwell delivery: honest, nutritious food, made fresh that same morning. For a lot of them, it’s the best part of their workday. That’s not an accident, it’s the standard every kitchen we run is built to hit.

You’ve learned how to cook.

Now become exceptional at running kitchens.

Feedwell is one of Sydney’s fastest-growing corporate catering businesses, producing fresh food every day for hundreds of clients including the ones above.

Our core catering operation is established and highly systemised.

Now we’re building the next stage: a broader hot-food and events offering.

Choose the role that suits you

Catering & Events Leader

Monday–Friday daytime | Team of around 3, growing towards 9

We’re looking for a Sous Chef, Catering & Events who wants real ownership, stronger leadership and commercial skills, and the chance to help build something rather than simply inherit it.

You’ll organise production, allocate people, spot bottlenecks, respond to late changes and make sure downstream teams receive exactly what they need.

You’ll stay hands-on, but your job is bigger than cooking.

Your job is to make the whole kitchen perform.

The Builder Opportunity

You’ll help develop the menu for our current hot-food offering.

You’ll work with our Operations Manager and Product Development Manager to help turn new dishes into products that can be produced beautifully, consistently, safely and profitably at scale.

That means thinking about

- batch production
- holding and transport
- packaging and presentation
- labour and food cost
- food safety
- training and repeatability The question is:

How do we make this beautifully for one customer,



then make it just as beautifully for hundreds?

You won’t arrive on Day 1 and redesign everything.

First, learn how Feedwell works.

Then help us make it better.

PM Kitchen Operations

Monday–Friday, approximately 12:30pm–9:30pm | No routine weekends

You’ll initially lead around 15 people, growing toward approximately 25, producing salads, sandwiches, grazing boards, fruit products, desserts, pastries and other fresh corporate catering products, all held to one bar: does it look and taste like someone who cared made it.

Most of the team are Catering Assistants working across prep and assembly stations to defined recipes, portions, presentation and quality standards.

Your job isn’t to be the fastest person on the bench.

It’s to get the whole operation performing.

You’ll be responsible for

- keeping production on schedule;
- allocating people and resetting priorities as demand changes;
- controlling labour and productivity;
- maintaining quality and food-safety standards;
- seeing problems early and recovering the shift;
- coaching and managing performance;
- developing a robust 2IC and future team leaders;
- and continually improving workflow, training, quality and productivity.

Feedwell is highly systemised around production planning, labour, quality, KPIs and production tracking.

But systems don’t run people.

That’s where you come in.

Learn the operation, earn the trust, then help us make it better.

Who Thrives Here

This could suit a strong:

- Senior CDP
- Junior Sous Chef
- Sous Chef




- Senior Sous Chef
- Catering, Events or Production Chef

Your exact title matters less than what you’ve actually accomplished.

You’ll probably thrive here if you:

- enjoy responsibility
- like improving systems and workflows
- get satisfaction from developing people
- stay calm under pressure
- care about consistency as much as creativity
- want to understand labour, productivity and the commercial side of kitchens
- would rather get it right than be right about it
- still have plenty you want to learn

You do not need to arrive as the finished leader.

But you do need strong chef fundamentals, some genuine leadership experience and the ambition to become much better at running the whole operation.

We’re not looking for the loudest person in the kitchen.

We want someone who’d rather find the better way than be right about it: someone who can set standards, give useful feedback, develop people and address underperformance with calm authority.

No yelling. No egos. High standards.

Why Feedwell?

Real ownership. Responsibility for an operation and its outcomes, not just a section of the pass.

Real standards, proven. Gold Licence Caterer’s Accreditation, RSPCA-approved chicken, sustainably sourced seafood, and every unsold item goes to OzHarvest instead of the bin. You’ll be working somewhere that backs up “high standards” with more than a slogan.

A genuine leadership track. Support from experienced operators, and a real path from running a kitchen well to becoming a commercial operator: labour, productivity, food cost and systems.

How to Apply

Once you apply, we’ll send you a short online questionnaire by email and text. It only takes a few minutes, but it’s essential to be considered.

Run it. Improve it. Make someone’s workday better while you do it.

📌 Sous Chef | Catering & Events or Kitchen Operations Leader (Sydney)
🏢 FEEDWELL
📍 Sydney