An established, high-volume restaurant and pub in Sydney, NSW needs a capable Sous Chef who can carry real responsibility alongside the Head Chef. The business wants someone who will lift the skills of a young, enthusiastic brigade while delivering a dependable, high-quality product on every shift.

What the employer needs most is a hands-on deputy: a chef who can co-manage daily food and staffing costs, contribute costed seasonal menus, and take full charge of the kitchen in the Head Chef's absence. The venue states there is a route to sponsorship for the right candidate.

Employers hiring at this level read CVs quickly, so make the HACCP compliance, cost control and team training in yours easy to find.

- Contribute to menu planning that features seasonal, locally sourced produce within the forecast budget
- Own day-to-day culinary operations, including orders, staffing and food safety compliance




- Act as kitchen leader when the Head Chef is not on site and support them at all other times
- Ensure preparation and presentation meet the venue's quality benchmarks
- Deliver high-volume services with efficiency, and keep labour, product and operating expenses on budget with management
- Assess and refine product consistency while training and developing kitchen staff

- A background as Sous Chef in a similar restaurant or pub with high-volume service
- Skill in helping the Head Chef manage and monitor food and labour cost budgets
- Effective leadership, including training and mentoring of staff
- Proven delivery of high, consistent food standards in line with HACCP procedures

#J-18808-Ljbffr

📌 Sous Chef (Sydney)
🏢 Employer Sponsored Jobs
📍 Sydney