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
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📌 Sous Chef (Sydney)
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