About the role

The Sous Chef is a hands-on operational leadership role responsible for executing the Head Chef's culinary plan across GIO Stadium, Manuka Oval and EPIC Conference Centre. The role coordinates day-to-day food production for corporate functions, hospitality packages, events and other catered experiences.

Working from approved menus, recipes, event briefs and culinary standards established by the Head Chef, the Sous Chef translates these requirements into production plans, preparation schedules, labour requirements and kitchen workflows.

The Head Chef owns the culinary result; the Sous Chef owns production execution.

Key responsibilities

- Plan and coordinate food production based on confirmed event requirements, menus, guest numbers and service times.

- Oversee preparation, cooking, finishing and delivery to ensure production is completed on time.

- Develop and communicate daily and event-based preparation schedules and allocate tasks and responsibilities to chefs and kitchen staff.

- Plan and coordinate kitchen staffing requirements based on production and event demands and allocate labour efficiently within approved budgets.

- Ensure the kitchen, equipment, ingredients and staff are prepared for upcoming events and maintain organised, efficient and safe production environments.

- Oversee event-day kitchen workflows and service timing and resolve operational issues.

- Ensure food is prepared and presented consistently with approved recipes and culinary standards and monitor portion control and product quality.





- Manage production quantities to minimise overproduction and unnecessary waste and monitor and record food waste.

- Ensure compliance with HACCP, allergen management and food safety procedures and maintain appropriate standards of cleanliness, storage, labelling and temperature control.

- Provide hands-on leadership, supervision and direction to chefs and kitchen staff and coordinate with Corporate Operations, Stock & Logistics and front-of-house teams.

About you

- Certificate III in Commercial Cookery or higher.

- At least three years' experience as a Sous Chef or similar kitchen leadership role in high-volume catering, functions, hotels or events.

- Demonstrated ability to plan food production, preparation schedules, staffing and kitchen workflows across multiple functions or events.

- Experience supervising and developing kitchen teams in a busy, deadline-driven workplace.

- Strong knowledge of food safety, allergen management, HACCP, portion control, yield and waste management.

- Strong communication, organisation and problem-solving skills, with the ability to deliver consistently against approved menus, recipes and culinary standards.

- Current Food Safety Supervisor certification and driver's licence.

- Desirable: Experience in stadiums, large-scale event catering, production kitchens or public venues.

- Desirable: Experience delivering premium corporate hospitality or function catering and coordinating large casual chef teams.

About us

Northbourne Operations Resourcing Pty Ltd operates across GIO Stadium, Manuka Oval and EPIC Conference Centre in Canberra.

📌 Sous Chef (Canberra)
🏢 Northbourne Group
📍 Canberra