This is a hands-on leadership role where you'll work alongside a skilled brigade of experienced chefs, managing service across 500 to 900 covers on busy days. The role demands someone who thrives in a fast-paced environment, communicates clearly under pressure, and has the drive to mentor junior staff while maintaining the standards that keep the kitchen running smoothly.

- Lead kitchen operations during high-volume service, managing a team of full-time chefs plus seasonal staff
- 45-hour week with a mix of single and double shifts, working in an established operation

Preferred Requirements

- Proven experience working in high-volume kitchens, managing service across 500+ covers
- Robust communication skills and the ability to lead, train, and support kitchen staff effectively




- Genuine passion for food and commitment to maintaining quality and consistency
- Competence with back-of-house administration, including stock management and paperwork
- Ability to work collaboratively with the Head Chef and wider kitchen team under pressure

Preferred Qualifications

- Formal culinary training or equivalent hands-on experience in a professional kitchen
- Previous experience at sous chef level in a high-volume hospitality setting
- Food safety and hygiene certification current and relevant

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📌 Pub Sous Chef - Eastern Suburbs - $95K+ Super (Sydney)
🏢 Frontline Recruitment Group
📍 Sydney