Located in Lambton, Newcastle, The Mark Hotel offers a welcoming setting for dining, drinks, social gatherings and celebrations. Our venue combines quality food with friendly hospitality and a relaxed atmosphere.

We are seeking an experienced and motivated Sous Chef to support the Head Chef and help lead our kitchen team. This hands-on role suits a hospitality professional who takes pride in delivering consistent food quality, developing staff and maintaining an organised, efficient kitchen.

Key Duties and Responsibilities

- Assist the Head Chef in planning, coordinating and overseeing daily kitchen operations.
- Prepare, cook and present dishes to established recipes, quality standards and portion requirements.
- Supervise kitchen service to ensure meals are prepared accurately and delivered promptly.
- Take responsibility for kitchen operations in the Head Chef’s absence.
- Train, mentor and support chefs, apprentices and other kitchen employees.
- Assist with menu development, seasonal specials, recipe costing and presentation.
- Organise food preparation, allocate tasks and ensure workstations are ready for service.
- Monitor stock levels, assist with purchasing and check deliveries for quality and accuracy.
- Maintain appropriate food storage, labelling and stock rotation practices.
- Help control food costs, minimise waste and maintain consistent portion sizes.




- Assist with kitchen rostering and staff allocation to meet service requirements.
- Maintain food safety, hygiene, allergen management and workplace health and safety standards.
- Coordinate with front-of-house staff regarding service timing, dietary requirements and customer requests.
- Oversee kitchen cleanliness and equipment care, reporting maintenance issues promptly.

The Successful Candidate Will Have

- A relevant commercial cookery qualification and demonstrated experience as a Sous Chef or Senior Chef.
- Strong cooking skills and experience in a busy hotel, bistro or restaurant kitchen.
- Proven leadership skills and the ability to train and motivate a team.
- Sound knowledge of food safety, dietary requirements and allergen management.
- Experience with stock control, ordering, portion control and food costing.
- Strong communication, organisation and time-management skills.
- The ability to remain calm and maintain standards during busy service periods.
- Availability to work a rotating roster, including evenings, weekends and public holidays.

If you are an enthusiastic and experienced hospitality professional ready to take the next step in your career, we would love to hear from you!

Click “Apply for this job” to register your interest in this full time salaried opportunity with a starting salary $80K - $90K plus Superannuation。

📌 Sous Chef - The Mark Hotel (Lambton)
🏢 Inrecruit
📍 Lambton