Lead Sous Chef — High-Volume, Produce-Driven Kitchen

Sydney Restaurant Group; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Staff dining discounts

Job summary

SRG Hospitality is seeking a passionate Sous Chef to join our Sydney group. You will lead kitchen service from the pass, set the rhythm, uphold recipe and plating discipline, and mentor a team to deliver elevated dining across high-volume services.

With Certificate III/IV in Commercial Cookery and NSW Food Safety Supervisor certification, you will drive HACCP compliance, manage yield and cost, and collaborate across venues to maintain SRG's standards of hospitality excellence.

Qualifications

• Proven experience as Sous Chef or senior role in a high-volume kitchen.
• Strong classical technique across stations and menu development.
• Solid understanding of HACCP, yield management and food cost.
• Ability to lead, teach, and maintain kitchen discipline under pressure.

Responsibilities

• Lead kitchen service from the pass and set the rhythm of service.
• Oversee à la carte dining, events, and multi-service days while upholding standards.
• Maintain recipe, plating, allergen discipline and HACCP compliance.
• Mentor Junior Sous, CDP, and Commis through hands-on coaching.
• Monitor portioning, prep forecasting, stock rotation and waste to protect profitability.
• Develop costed dish ideas and implement compliant menu changes.

Skills

Culinary leadership

Technical expertise

Commercial kitchen acumen

Composure under pressure

Leadership & mentoring

Flexibility

Education

Certificate III or IV in Commercial Cookery

NSW Food Safety Supervisor Certificate

NSW RSA

Australian work rights

Job description

SRG Hospitality is seeking a passionate Sous Chef to join our Sydney group. You will lead kitchen service from the pass, set the rhythm, uphold recipe and plating discipline, and mentor a team to deliver elevated dining across high-volume services.

With Certificate III/IV in Commercial Cookery and NSW Food Safety Supervisor certification, you will drive HACCP compliance, manage yield and cost, and collaborate across venues to maintain SRG's standards of hospitality excellence.