Lead Sous Chef – Purpose-Driven Kitchens (Sydney)

Plate it Forward; Sydney; On-site; AUD 80,000 - 90,000; Full time

Benefits offered by this job

Competitive salary + super

Career progression

Roles across multiple Sydney venues

Great culture

Job summary

Plate It Forward is seeking an experienced Sous Chef to lead daily kitchen operations across Sydney venues. You will work closely with Head Chefs, maintain high standards and develop a capable kitchen team, with responsibilities spanning restaurant service, catering, events or social initiatives.

Weekend and evening rosters apply, and there is a strong emphasis on food safety, stock control and cost management. Competitive salary and career progression await the right candidate.

Qualifications

• Proven ability to lead busy kitchen operations and teams.
• Strong organisational and leadership skills in a high-volume environment.
• Effective communication and reliability to manage rosters and service.

Responsibilities

• Support the Head Chef in leading day-to-day kitchen operations.
• Deliver consistently high-quality food across preparation and service.
• Lead, train and motivate chefs and kitchen team members.
• Help manage ordering, stock rotation, food costs and wastage.
• Maintain effective kitchen systems, prep schedules and section readiness.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Maintain a calm, organised and solutions-focused approach during busy services.
• Contribute to menu development and continuous improvement.
• Help create an inclusive, respectful and supportive kitchen culture.

Skills

Kitchen leadership

Organisational skills

Communication skills

Reliability

Flexibility

Roster versatility

Australian work rights

Education

Diploma in Hospitality

Certificate IV in Commercial Cookery

Completed apprenticeship

Job description

Plate It Forward is seeking an experienced Sous Chef to lead daily kitchen operations across Sydney venues. You will work closely with Head Chefs, maintain high standards and develop a capable kitchen team, with responsibilities spanning restaurant service, catering, events or social initiatives.

Weekend and evening rosters apply, and there is a strong emphasis on food safety, stock control and cost management. Competitive salary and career progression await the right candidate.