This role is primarily based at HBF Park located at 310 Pier St, Perth WA 6000.

Job Purpose:

The purpose of this role is to work with the VenuesLive Culinary Team and HBF Park Catering Team to lead and manage the kitchen brigade, analyse food quality standards, and develop and implement improvements across the business. This includes overseeing food preparation and service for major events, premium hospitality, functions and other events, as well as the organisation, planning and preparation required to ensure successful event delivery at both Optus Stadium and HBF Park.

Collectively, the leadership team is responsible for the overall operation of the kitchen, including food production and service for all corporate and external catering, and maintaining food quality across all function rooms, suites, boxes and external events. The role is accountable to the Executive Sous Chef for the financial, operational, food quality and customer service performance of the kitchen services program at HBF Park.

In this role you will:

- Oversee the production and service of food to corporate and function areas on event and non-event days.

- Oversee the production and service of satellite catering to key users and hirers of the Stadium.

- Work with the Executive Sous Chef, Executive Chef and Chef de Cuisine to assist in the development of menu design ideas and monitor food quality.

- Continually improve the food offering.

- Be responsible for staff training and back-of-house service delivery.

- Oversee kitchen operations on event and non-event days.

- Actively assist in coaching and training line staff to improve skills that benefit the overall VenuesLive Heart of House team.

- Assist in developing and implementing strategies to minimise Cost of Goods Sold (COGS) and introduce ways to manage and control inventory in line with company procedures.

- Assist in managing program area activities, focusing on full integration with other departments to ensure an effective, whole-of-business approach aligned with organisational goals.





- Identify opportunities for quality and performance improvements. Research, document and report on improvement opportunities to enable effective decision-making aligned with corporate and departmental strategies.

- Assist with food costing for all food products within the scope areas and recommend appropriate pricing for all program area food products and services.

To be successful, you will have:

- Full and unrestricted working rights in Australia (no restrictions on hours or working for the same employer).

- A recognised trade qualification in Commercial Cookery.

- 6 years’ experience in a 5-star hotel, premium high-volume hospitality environment or large multi-outlet venue.

- Minimum 2 years’ experience as a Sous Chef in a 5-star hotel, high-volume restaurant or multi-outlet banquet facility.

- Experience working in a HACCP-accredited environment, with a strong understanding of food safety and hygiene standards.

- Extensive knowledge of traditional and modern cooking techniques, with an awareness of current Australian food trends.

- Strong leadership and interpersonal skills, with the ability to motivate, coach and develop a high-performing kitchen team.

- Excellent written and verbal communication skills, along with strong literacy, numeracy and organisational abilities.

- A collaborative, team-focused approach and the ability to build positive working relationships across departments.

- A results-driven mindset, with the ability to thrive under pressure, manage competing priorities and meet tight deadlines.

- Strong food and beverage administration skills, including menu planning, food costing and inventory management.





- Proficiency in Microsoft Office Suite, menu management systems, inventory control and event management software.

- A professional approach, with excellent personal presentation and attention to detail.

While standard hours are 8:30am to 5:00pm, the nature of the event industry means that you will be required to work outside these hours particularly around events being held at HBF Park and Optus Stadium.

What we offer:

- Competitive salary

- Comprehensive benefits package including:
- Paid parental leave, flex​ible working arrangements, study leave.

- Employee Assistance Program, annual flu vaccinations and skin checks, discounts.

- Salary sacrifice superannuation options, discounted offers from financial institutions, reduced rates on mobile phone and home internet plans.

- Development and career opportunities through proactive talent management.

- A collaborative, fun and energetic work culture.

About Us:

VenuesLive is one of Australia’s premier venue operators, recognised as the operator of Optus Stadium, which was awarded International Venue of the Year (Stadium Business Awards 2022) and the World’s Most Beautiful Stadium (Prix Versailles 2019).

Our team prides itself on delivering a ‘fans first’ approach and is dedicated to creating memorable experiences.

At the heart of our business is a high-performing and passionate team committed to innovation, inclusivity and quality. We take pride in being an equal opportunity employer and fostering a vibrant and team-oriented work environment.

If you are excited by the opportunity to add value to a high performing team, tasked with delivering a truly fans first experience, then we would love to hear from you.

Applications close 13 November 2026.

Shortlisting for this position will com​mence immediately and the position may close earlier than stated if we have found a suitable candidate.

We thank you for your interest in VenuesLive at HBF park and look forward to receiving your application.

📌 Sous Chef – HBF Park (Perth)
🏢 Optus Stadium
📍 Perth