Casual Storeperson (Evening Shift)

Bidfood; Sydney; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

On-site meals

Employee discounts

Free on-site parking

Training & development opportunities

Team culture & rewards program

Job summary

MYMC is seeking an Executive Sous Chef for the night shift at our Yennora factory. You will lead a high-performing kitchen team alongside the Executive and Head Chefs, ensuring quality, safety, and efficient production.

You will drive daily operations, supervise staff, and contribute to menu development while maintaining SQF standards and robust quality controls across all production runs.

Qualifications

• 3–5 years in a high-volume commercial kitchen or food manufacturing.
• Experience supervising and developing kitchen or production teams.
• Knowledge of food safety systems, SQF, HACCP, and quality compliance.
• Ability to manage production schedules, rosters, and cross-functional coordination.
• Strong communication across kitchen, operations, and management.

Responsibilities

• Lead daily operations, morning handovers, and staffing plans.
• Ensure kitchen readiness, cleanliness, and SQF audit readiness.
• Supervise and develop kitchen staff; provide training and feedback.
• Enforce standardised recipes and quality guidelines.
• Oversee quality control documentation and regulatory compliance.
• Ensure equipment maintenance and hygienic standards.
• Support administrative duties including payroll-related tasks and reporting.
• Collaborate on menu development and product innovation.

Skills

Leadership

Food safety knowledge

Communication skills

Organisational skills

Team supervision

Job description

Executive Sous Chef – Night Shift

Night Shift: Sunday to Thursday from 10:15pm – 6:21am at our Yennora factory.

The Executive Sous Chef is a key leadership role at MYMC, driving the day-to-day performance of our kitchen and bringing exceptional food to life at scale.

Working alongside the Executive Chef and Head Chef, you’ll lead a high-performing kitchen team, champion quality and food safety, and keep production running efficiently.

From developing our people to raising kitchen standards, you’ll play a hands-on role in delivering the quality, consistency and operational excellence MYMC is known for.

Key Responsibilities but not limited to:

• Operations
• Daily Operations & Communication: Lead daily morning handover and team meetings with all Sous Chefs across departments to review operational updates, identify issues, and align on priorities. Ensure staff rosters are prepared in advance and establish a clear production and staffing plan following discussions.
• Kitchen Oversight & Audit Readiness: Conduct thorough kitchen walk-throughs after morning meetings to assess all areas for operational readiness, cleanliness, and efficiency. Address any gaps immediately with supervisors and ensure the kitchen remains SQF audit-ready at all times.
• People
• Team Leadership & Development: Supervise, train, and motivate kitchen staff, including chefs, cooks, and production personnel. Conduct training sessions, provide ongoing feedback, and support performance management initiatives.
• Quality & Food Safety
• Quality Assurance & Standards Compliance: Ensure consistent product quality by enforcing standardised recipes, production processes, and company quality guidelines. Monitor production to ensure full compliance with MYMC standards.
• Quality Control & Record Management: Oversee quality control processes, ensuring accurate documentation of production data, QC checks, and compliance records. Maintain adherence to all regulatory and company requirements.
• Equipment Maintenance & Hygiene: Ensure all kitchen equipment is properly maintained, cleaned, and sanitised. Liaise with maintenance teams to address breakdowns and implement preventative maintenance schedules.
• Administration & Communication
• Administrative & Payroll Support: Review and approve timesheets as allocated by the Head Chef. Allocate dedicated time for administrative duties, including internal communications, reporting, and operational documentation.
• Culinary Innovation
• Menu Development & Innovation: Collaborate with the Head Chef and Executive Chef to review and refine existing recipes and menus. Contribute to innovation by developing new products or improving current offerings to meet customer and business needs.

Skills & Experience:

• Minimum 3–5 years’ experience in a high-volume commercial kitchen or food manufacturing environment.
• Demonstrated leadership ability with experience supervising and developing kitchen or production teams.
• Sound knowledge of food safety systems, SQF standards, HACCP, and quality compliance requirements.
• Strong organisational skills with the ability to manage production schedules, rosters, and cross-functional coordination.
• Excellent communication skills with the ability to liaise effectively across kitchen, operations, and management teams.
• A collaborative, solutions-focused mindset with a commitment to continuous improvement and product innovation.

What we offer you:

• Enjoy $1 meals and snacks available on-site every day.
• Receive generous employee discounts on My Muscle Chef products.
• Take advantage of free on-site parking.
• Access ongoing training, learning and career development opportunities.
• Be part of a supportive, collaborative and high-performing team culture.
• Participate in our Reward & Recognition Program, celebrating your contributions and achievements.

Next Steps:

All shortlisted applicants will be contacted for a phone screen & possibly invited to a 1st round interview on site at our Yennora Head Office.