Sous Chef - The Duke of Brunswick Hotel, Adelaide

Our kitchen is starting a new chapter and we need a second-in-command who wants to help build the next version of this kitchen rather than inherit someone else's.

The Duke is a 170-year-old pub on Gilbert Street, owned and run by two people who are in the building most days. We do pub classics properly, a seasonal specials board, and a steady run of functions across three rooms and a garden. It is a busy, friendly kitchen, not a brigade of thirty, so what you do shows up on the plate and in the numbers.

The job

You work alongside the Head Chef and run the pass on his days off. The real test of a great sous is straightforward: the kitchen runs exactly the same whether the Head Chef is in the building or not.

Day to day you will:

· Run service and lead the brigade on the Head Chef's days off

· Manage prep lists, ordering, receiving and stock rotation so the kitchen is ready before the doors open

· Cook across the full menu: pub classics, seasonal specials and function food

· Keep the food safety diary, temperature logs and cleaning schedules current

· Watch the numbers with us: portion control, waste, and a food GP target we review together every month

· Work with front of house as one team. We are the bend-over-backwards pub, and 'no' is never the kitchen's first answer

What you need to know

The Duke runs a 100% gluten-free kitchen. There is no separate GF section, no shared fryer, and no exceptions: every product and supplier is verified and every plate is safe for a coeliac. You do not need to have worked in one before. You do need to take allergen control seriously, because here it is the whole kitchen's standard rather than a special request, and the Head Chef will train you to it.

Who we are looking for





· Trade qualified (Certificate III in Commercial Cookery or equivalent) with at least two years post-apprenticeship in a busy a la carte or pub kitchen

· Experience running a section or a shift, and comfortable leading a small team

· Calm under pressure, direct and kind with the team, and the kind of person who fixes a wrong docket first and diagnoses it second

· Organised: prep lists, ordering and food safety records are second nature

· Available across weekends and evenings on a rotating roster

· Full working rights in Australia - there is no sponsorship available

What we offer

· Full-time, 38 hours per week on a rotating roster with two consecutive days off

· Paid under the Hospitality Industry (General) Award at Level 6 with all weekend, public holiday and overtime penalties paid on top. No salary absorption, no unpaid hours or Salary if prefferred.

· A new Head Chef and a fresh start for the kitchen, with owners who are in the building and back their chefs

· A genuine path to running a kitchen: our current Sous Chef started here as a first-year apprentice and has been running the pass in the Head Chef's absence

· Performance reviews that are a two-way conversation, monthly GP reviews you are part of, and training time built in

· Staff meals, staff discount across our two venues (the Duke and the Port Admiral Hotel at Port Adelaide), and a multi-award-winning pub on your CV

How to apply

Apply through Seek with a short cover note and your CV. Tell us about the busiest service you have run and what you did when something went wrong. We read every application and reply to every applicant. Shortlisted candidates will be invited in for a chat with the owners and the Head Chef, followed by a paid trial shift.

The Duke of Brunswick Hotel is owned and run by Simone Douglas and Alex Fairgrieve. We welcome applications from people of all backgrounds.

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