Lead Sous Chef – Large-Scale Events & Functions

Bankstown Sports; Canterbury-Bankstown; On-site; AUD 85,000 - 120,000; Full time

Benefits offered by this job

5 weeks annual leave

Daily meal allowance

Free onsite parking

Employee rewards program

Career progression opportunities

Job summary

Bankstown Sports is seeking a seasoned Sous Chef – Events to lead our high‑volume Events Kitchen. You’ll oversee preparation and service, mentoring a brigade to deliver exceptional food and flawless execution across weddings, galas, conferences and large functions.

Reporting to the Culinary Director, you’ll manage food production, inventory, cost control and HACCP standards while coaching junior chefs and supporting rostering and menu development within a dynamic, team‑driven environment.

Qualifications

• Senior culinary professional with leadership in high-volume events.
• Strong food production, presentation and safety standards.
• Experience coaching kitchen teams and managing events workflows.

Responsibilities

• Lead and support the kitchen brigade across preparation and event service
• Deliver exceptional food quality, presentation and consistency across all functions
• Support Head Chef and Culinary Director with day-to-day kitchen operations
• Coordinate food production across weddings, galas, conferences and large-scale functions
• Coach, mentor and develop chefs and junior team members
• Support rostering, labour management, procurement, stock control and inventory
• Assist with food cost control and operational efficiencies
• Maintain high food safety, hygiene and HACCP standards
• Contribute to menu development, product innovation and continuous improvement
• Lead service periods confidently under pressure

Skills

Leadership

High-volume service

Food production

Food safety

Team coaching

Menu development

Communication

Education

Food Safety Supervisor Certificate

Job description

Bankstown Sports is seeking a seasoned Sous Chef – Events to lead our high‑volume Events Kitchen. You’ll oversee preparation and service, mentoring a brigade to deliver exceptional food and flawless execution across weddings, galas, conferences and large functions.

Reporting to the Culinary Director, you’ll manage food production, inventory, cost control and HACCP standards while coaching junior chefs and supporting rostering and menu development within a dynamic, team‑driven environment.