Junior Sous Chef | The Botanist, Kirribilli
Ready to level up your career?
Join The Botanist as Junior Sous Chef!
Enjoy creative freedom, great team culture, flexible rostering and exciting grow
12th October, ****
Junior Sous Chef - The Botanist, Kirribilli
We are on the look out for a passionate Junior Sous Chef to grow their career with one of Sydney's leading hospitality groups.
Applejack Hospitality is a dynamic and rapidly growing hospitality company with a passion for creating exceptional dining experiences.
With over 11 successful venues under our belt and more on the horizon, we are dedicated to delivering outstanding food, drinks, and service.
Our commitment to quality and innovation has earned us a reputation as a leader in the hospitality industry.
Applejack Hospitality operates some of Sydney's finest bars and restaurants, including:
The Botanist, Kirribilli
The Butler, Potts Point
The Forresters, Surry Hills
Bopp & Tone, Sydney CBD
Hesters, CBD
Junes Shoppe, CBD
RAFI, North Sydney
RAFI URBNSURF, Olympic Park
Sandy's Kiosk, Sydney Olympic Park
Taphouse, Darlinghurst
Opera Bar, Circular Quay
Winnies, Circular Quay
The Botanist, located in the heart of Kirribilli, is a vibrant neighbourhood venue known for its welcoming atmosphere, creative food offering, and exceptional drinks.
Combining a relaxed local feel with a focus on quality and innovation, The Botanist provides an exciting environment for both guests and team members.
This is an excellent opportunity for an ambitious chef ready to take the next step in their career,



develop their leadership skills, and grow within an expanding hospitality business.
Key Responsibilities
Support the Head Chef and Sous Chef with menu development, preparation, and service.
Assist in leading, training, and developing kitchen team members.
Maintain high standards of food quality, presentation, and consistency.
Help manage kitchen operations, stock control, ordering, and food waste.
Ensure food safety, hygiene, and cleanliness standards are met.
Contribute ideas for seasonal specials and menu improvements.
Promote a positive, collaborative, and efficient kitchen environment.
Qualifications & Experience
Experience as a Chef de Partie or Junior Sous Chef in a busy kitchen.
Strong culinary skills and a passion for food.
Excellent communication, organisation, and teamwork skills.
Ability to perform under pressure while maintaining high standards.
Knowledge of kitchen operations, stock management, and food safety.
Relevant food safety certification and flexibility to work evenings, weekends, and public holidays.
Perks & Perks
Competitive salary package and performance-based bonuses.
Career progression opportunities across a growing hospitality group.
Ongoing training and leadership development.
Flexible rotating rosters, with paid overtime and additional time off.
Supportive team culture with regular social events and award nights.
Access to health and wellbeing resources.
*****% discounts across Applejack Venues
Opportunities to explore career pathways across our venues and broader business.
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📌 Junior Sous Chef | The Botanist, Kirribilli (Sydney)
🏢 Applejack Hospitality Group
📍 Sydney