Dynamic Sous Chef | Lead Kitchen Operations & Service

Canberra Southern Cross Club; Australia; Sur place; AUD 65 000 - 90 000; Plein temps

Résumé du poste

Canberra Southern Cross Club is seeking an experienced Sous Chef for our Jamison and Yacht Club venues. This hands-on leadership role supports a busy kitchen team, reporting to the Executive Chef and ensuring high standards of food quality, safety, and service.

The position requires a rotating roster including evenings, weekends and public holidays. The successful candidate will lead, train, and supervise kitchen staff, maintain HACCP compliance, and work closely with front-of-house to foster

Qualifications

• Certificate III in Commercial Cookery (Australia-valid)
• Minimum 3 years' experience as Sous Chef or in a senior kitchen role
• Strong knowledge of food preparation techniques and HACCP food safety practices
• Proven ability to lead and train kitchen teams
• Able to manage competing priorities during service
• Willing to work evenings, weekends and public holidays on a rotating roster
• Strong communication and teamwork

Responsabilités

• Assist the Executive Chef with daily kitchen operations and service
• Prepare and cook food according to recipes, quality standards
• Supervise and train kitchen staff during service and prep
• Maintain HACCP compliant standards and food safety
• Monitor quality, portions and waste minimisation
• Support inventory control, ordering and stock rotation
• Ensure kitchen equipment is maintained and used correctly
• Foster collaboration between kitchen and front-of-house

Connaissances

Kitchen leadership

Food safety

Food preparation techniques

Team training

Communication

Formation

Certificate III in Commercial Cookery

Description du poste

Canberra Southern Cross Club is seeking an experienced Sous Chef for our Jamison and Yacht Club venues. This hands-on leadership role supports a busy kitchen team, reporting to the Executive Chef and ensuring high standards of food quality, safety, and service.

The position requires a rotating roster including evenings, weekends and public holidays. The successful candidate will lead, train, and supervise kitchen staff, maintain HACCP compliance, and work closely with front-of-house to foster