Junior Sous Chef | The Botanist, Kirribilli

Applejack Hospitality Group; Sydney; On-site; AUD 65,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Career progression

Training & leadership development

Flexible rosters

Staff discounts 20-40%

Job summary

The Botanist in Kirribilli, Sydney, is seeking a Junior Sous Chef to join Applejack Hospitality Group. You will support the Head Chef and lead portions of the kitchen, while developing leadership skills in a growing hospitality family.

Join a dynamic team known for creative food, flexible rosters, and ongoing training. This is a great stepping stone for ambitious chefs aiming to advance within a leading Sydney hospitality group.

Qualifications

• Experience as a Chef de Partie or Junior Sous Chef in a busy kitchen.
• Strong culinary skills and a passion for food.
• Excellent communication, organisation and teamwork.
• Ability to perform under pressure while maintaining high standards.
• Knowledge of kitchen operations, stock management, and food safety.
• Relevant food safety certification and flexibility to work evenings, weekends and public holidays.

Responsibilities

• Support the Head Chef and Sous Chef with menu development, preparation, and service.
• Assist in leading, training, and developing kitchen team members.
• Maintain high standards of food quality, presentation, and consistency.
• Help manage kitchen operations, stock control, ordering, and food waste.
• Ensure food safety, hygiene, and cleanliness standards are met.
• Contribute ideas for seasonal specials and menu improvements.
• Promote a positive, collaborative, and efficient kitchen environment.

Skills

Experience in busy kitchen as Chef de/

Strong culinary skills

Excellent communication and teamwork

Ability to work under pressure

Knowledge of kitchen operations and食品?

Job description

Junior Sous Chef | The Botanist, Kirribilli

Ready to level up your career? Join The Botanist as Junior Sous Chef! Enjoy creative freedom, great team culture, flexible rostering and exciting grow

12th October, 2026

Junior Sous Chef - The Botanist, Kirribilli We are on the look out for a passionate Junior Sous Chef to grow their career with one of Sydney’s leading hospitality groups. Applejack Hospitality is a dynamic and rapidly growing hospitality company with a passion for creating exceptional dining experiences. With over 11 successful venues under our belt and more on the horizon, we are dedicated to delivering outstanding food, drinks, and service. Our commitment to quality and innovation has earned us a reputation as a leader in the hospitality industry. Applejack Hospitality operates some of Sydney’s finest bars and restaurants, including:

• The Botanist, Kirribilli
• The Butler, Potts Point
• The Forresters, Surry Hills
• Bopp & Tone, Sydney CBD
• Hesters, CBD
• Junes Shoppe, CBD
• RAFI, North Sydney
• RAFI URBNSURF, Olympic Park
• Sandy’s Kiosk, Sydney Olympic Park
• Taphouse, Darlinghurst
• Opera Bar, Circular Quay
• Winnies, Circular Quay

The Botanist, located in the heart of Kirribilli, is a vibrant neighbourhood venue known for its welcoming atmosphere, creative food offering, and exceptional drinks. Combining a relaxed local feel with a focus on quality and innovation, The Botanist provides an exciting environment for both guests and team members. This is an excellent opportunity for an ambitious chef ready to take the next step in their career, develop their leadership skills, and grow within an expanding hospitality business.

Key Responsibilities

• Support the Head Chef and Sous Chef with menu development, preparation, and service.
• Assist in leading, training, and developing kitchen team members.
• Maintain high standards of food quality, presentation, and consistency.
• Help manage kitchen operations, stock control, ordering, and food waste.
• Ensure food safety, hygiene, and cleanliness standards are met.
• Contribute ideas for seasonal specials and menu improvements.
• Promote a positive, collaborative, and efficient kitchen environment.

Qualifications & Experience

• Experience as a Chef de Partie or Junior Sous Chef in a busy kitchen.
• Strong culinary skills and a passion for food.
• Excellent communication, organisation, and teamwork skills.
• Ability to perform under pressure while maintaining high standards.
• Knowledge of kitchen operations, stock management, and food safety.
• Relevant food safety certification and flexibility to work evenings, weekends, and public holidays.

Perks & Benefits

• Competitive salary package and performance-based bonuses.
• Career progression opportunities across a growing hospitality group.
• Ongoing training and leadership development.
• Flexible rotating rosters, with paid overtime and additional time off.
• Supportive team culture with regular social events and award nights.
• Access to health and wellbeing resources.
• 20-40% discounts across Applejack Venues
• Opportunities to explore career pathways across our venues and broader business.