Executive Sous Chef - Premier Event Kitchen Lead

Royal Agricultural Society of NSW; Sydney; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Sydney Royal Easter Show Tickets

EAP program

Free onsite parking

Job summary

The Royal Agricultural Society of NSW is seeking an experienced Sous Chef to join the Sydney Showground team in a permanent, full-time capacity. You will work under the Executive Chef to deliver exceptional culinary experiences across conferences, gala dinners, and the Sydney Royal Easter Show.

You will lead a high-performing kitchen, drive menu development, manage stock and costs, and ensure compliance with food safety standards while maintaining quality and presentation for events of varying

Qualifications

• Essential: Certificate in Commercial Cookery.
• Food safety, hygiene, and HACCP qualifications.
• WHS training.
• Proven experience supervising teams in a high-volume, multi-faceted kitchen environment.

Responsibilities

• Assist the Executive Chef with menu development and food innovation.
• Lead and supervise casual kitchen staff, including rostering, mentoring, and performance management.
• Oversee stock control, including rotation, ordering, and monthly stocktakes.
• Manage food and labour costs to meet budget targets.
• Ensure compliance with the Food Safety Plan, maintaining exceptional food quality and presentation.

Skills

Leadership

Menu development

Food safety & HACCP

Coaching & delegation

Communication under pressure

Education

Certificate in Commercial Cookery

Food safety training

WHS training

Tools

Microsoft Office Suite

Event software (Momentus or similar)

Job description

The Royal Agricultural Society of NSW is seeking an experienced Sous Chef to join the Sydney Showground team in a permanent, full-time capacity. You will work under the Executive Chef to deliver exceptional culinary experiences across conferences, gala dinners, and the Sydney Royal Easter Show.

You will lead a high-performing kitchen, drive menu development, manage stock and costs, and ensure compliance with food safety standards while maintaining quality and presentation for events of varying