Sous Chef role

Key Responsibilities

- Kitchen leadership: Supervise and direct the kitchen team during service, allocating

stations and tasks, and deputise for the Head Chef when required.
- Food preparation and cooking: Prepare, cook and present dishes to the required

standard using a range of techniques including grilling, sauteing, roasting, frying and baking, while maintaining high standards of hygiene.
- Menu compliance and development: Ensure dishes are prepared consistently to recipe,

portion and presentation standards, and assist the Head Chef to develop new menu items, specials and seasonal changes.
- Quality control: Check ingredients and finished dishes before they leave the kitchen and

take corrective action where standards are not met.
- Ordering and inventory: Assist with ordering, receiving and rotating stock, monitor stock

levels and food cost, minimise waste and report discrepancies to the Head Chef or management.




- Training and rostering support: Train and mentor cooks, apprentices and kitchen hands,

and assist with kitchen rosters to ensure appropriate coverage of service periods.
- Food safety and WHS compliance: Ensure compliance with food safety, health and

workplace safety requirements, including temperature checks, labelling, cleaning schedules and record keeping.
- Kitchen organisation: Maintain a clean, organised and protected kitchen, including correct

storage and labelling of food items and care of equipment.
- Team collaboration: Work closely with the Head Chef, kitchen team and front-of-house

staff to ensure smooth coordination during busy service periods and functions Pay: $79,423.00 per year

Work Location: In person

📌 Sous Chef (Lambton)
🏢 Iris Hotel Group
📍 Lambton