Lead Sous Chef – Seafood Kitchen, High-Volume Excellence

The Venues Collection; The Rocks; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Staff discounts

Training & development

Collaborative team culture

Job summary

Harbourfront Seafood Restaurant, part of The Venues Collection in The Rocks, is seeking an experienced Sous Chef to join as a full-time leader in our kitchen. You will support the Head Chef, drive culinary excellence, and contribute to delivering memorable dining experiences for guests.

You will mentor junior staff, manage kitchen operations during service, and ensure compliance with food safety standards while maintaining high quality and consistency across menus.

Qualifications

• Minimum 5+ years' professional kitchen experience
• At least 1 year as a sous chef or senior chef de partie
• Strong culinary skills across techniques and cuisines
• In-depth knowledge of food safety & hygiene
• Proven leadership and team management abilities
• Experience managing kitchen operations during high-volume service
• Excellent communication and multitasking under pressure
• Passion for food quality and continuous improvement

Responsibilities

• Assisting the Head Chef in planning menus, managing food costs and maintaining recipe consistency
• Overseeing kitchen operations during service to ensure high standards
• Training, supervising and mentoring junior kitchen staff
• Managing food preparation, cooking and plating to spec
• Maintaining cleanliness and kitchen hygiene; ensuring food safety compliance
• Managing inventory, stock rotation and ordering of supplies
• Implementing and monitoring food safety procedures across the kitchen
• Stepping in to lead the kitchen when the Head Chef is absent
• Collaborating with front‑of‑house staff for seamless service delivery

Job description

Harbourfront Seafood Restaurant, part of The Venues Collection in The Rocks, is seeking an experienced Sous Chef to join as a full-time leader in our kitchen. You will support the Head Chef, drive culinary excellence, and contribute to delivering memorable dining experiences for guests.

You will mentor junior staff, manage kitchen operations during service, and ensure compliance with food safety standards while maintaining high quality and consistency across menus.