Lead Sous Chef: Elevate Banquets & Guest Dining

EVT - Entertainment | Ventures | Travel; Abernethy; On-site; AUD 60,000 - 90,000; Full time

Benefits offered by this job

Incredible team member discounts from

50% off stays at EVT hotels

$2 movie tickets and cinema discounts

Thredbo discounts

Career growth opportunities

Community involvement

Job summary

Rydges Resort Hunter Valley, part of EVT, is seeking an experienced Sous Chef to lead daily kitchen operations across hotel outlets and banquets.

Working with the Executive Chef, you will drive culinary excellence, ensure food safety, manage stock, and mentor a team to deliver standout guest experiences, while upholding WHS and hygiene standards. This hands-on role offers growth across venue operations.

Qualifications

• 2–3 years' experience as Sous Chef or strong junior Sous in premium hotels or restaurants.
• Solid knowledge of multiple cuisines and high culinary standards.
• Proven ability to lead, train and develop kitchen teams and manage daily operations.
• Strong understanding of food cost management and stock control.
• Availability for mid-afternoon to late roster and seven-day shifts as required.

Responsibilities

• Lead daily kitchen operations across hotel outlets and approve all food leaving the kitchen.
• Supervise food prep, mise en place, and rotation to ensure readiness before service.
• Monitor rosters and delegate duties while stepping in when needed.
• Maintain a productive, collaborative kitchen culture and staff development.
• Control costs through stock rotation, ordering, and waste minimisation.
• Ensure quality and standard recipes, stay up to date with menu trends.

Skills

Kitchen leadership

Food cost control

Quality & hygiene

Banquet & events

Team training

Education

Food Safety certificate

Job description

Rydges Resort Hunter Valley, part of EVT, is seeking an experienced Sous Chef to lead daily kitchen operations across hotel outlets and banquets.

Working with the Executive Chef, you will drive culinary excellence, ensure food safety, manage stock, and mentor a team to deliver standout guest experiences, while upholding WHS and hygiene standards. This hands-on role offers growth across venue operations.