Company Description THE RECHABITE is a multi-level destination for hospitality and live entertainment, located in a restored century-old heritage hall in the heart of Perth’s cultural precinct. The venue spans four floors, including the Goodwill Club in the basement, Double Rainbow Eating House, and the Hello Rooftop Bar. At the centre is The Rechabite Hall, an iconic live performance space known for its diverse and unexpected events. The venue combines eclectic food, drink, music, and arts experiences, offering guests a unique blend of celebration and creativity. Team members join a dynamic workplace that values originality, high-quality service, and memorable guest experiences. Role Description The Junior Sous Chef is a full-time, on-site role based in Northbridge, WA. This position supports the senior kitchen leadership in day-to-day operations, including preparing and plating dishes, assisting with menu execution, and ensuring consistency and quality across all service periods. The role involves supervising and guiding junior kitchen staff, maintaining high standards of food safety and hygiene, and coordinating with front-of-house teams to deliver efficient service. The Junior Sous Chef contributes to stock control, mise en place, and kitchen organization, and may assist with menu development, specials, and event catering. This role suits someone who thrives in a fast-paced,



creative environment and is keen to grow within a vibrant hospitality venue. Qualifications
• Strong culinary skills, including food preparation, cooking techniques, and plating, with experience in high-volume or contemporary restaurant environments.
• Knowledge of food safety standards, hygiene practices, and kitchen health and safety procedures, with a commitment to maintaining a clean and compliant workspace.
• Basic leadership and team coordination abilities, including mentoring junior staff, supporting training, and collaborating effectively with kitchen and front-of-house teams.
• Organizational and time-management skills, including managing mise en place, handling multiple tasks during peak service, and following kitchen systems and processes.
• Relevant culinary qualifications or apprenticeship completion, and prior experience as a Demi Chef, Chef de Partie, or similar role in a professional kitchen.
• Flexibility to work evenings, weekends, and public holidays as required, with a positive attitude toward a dynamic, event-driven hospitality environment.
• Strong communication skills and a collaborative approach, with an interest in contributing ideas to menus, specials, and guest experience initiatives.
• Food safety certification and knowledge of local regulations; experience within multi-level or event-based venues is an advantage.

📌 Junior Sous Chef (Australia)
🏢 THE RECHABITE
📍 Australia