Night Shift Crew Member: Flexible Hours & Growth

Hungry Jack'S Pty Ltd; Sydney; Hybrid; AUD 90,000 - 120,000; Full time

Benefits offered by this job

AU$1 meals on-site

Employee discounts on My Muscle Chef

Free on-site parking

Ongoing training & career development

Supportive, high-performing team & R&R

Job summary

My Muscle Chef is seeking an Executive Sous Chef for its Yennora factory on a night shift (Sun–Thu, 10:15pm–6:21am). You will lead a high-performing kitchen team, champion quality and food safety, and drive production efficiency at scale.

Working alongside the Executive Chef and Head Chef, you’ll develop people, raise kitchen standards, and ensure consistent quality and operational excellence MYMC is known for.

Qualifications

• Minimum 3–5 years in a high-volume kitchen or food manufacturing environment.
• Demonstrated leadership of kitchen or production teams.
• Strong knowledge of food safety systems (SQF, HACCP).

Responsibilities

• Lead daily operations and morning handovers with Sous Chefs; set production and staffing plans.
• Supervise kitchen staff and drive performance management and training.
• Ensure quality standards, compliance, and audit readiness (SQF/HACCP).
• Oversee inventory, equipment maintenance, and hygiene; coordinate with maintenance teams.
• Assist with administrative duties including payroll support and reporting.

Skills

Leadership

Food safety & SQF/HACCP

Operational planning

Team development

Effective communication

Job description

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

• Find a Better Way.
• Walk in our Customers’ Shoes. Everyday.
• Challenge Ideas and Champion Solutions.
• Integrity is Stronger than Muscle.
• Enjoy the Journey!

About the role:

Night Shift: Sunday to Thursday from 10:15pm – 6:21am at our Yennora factory.

The Executive Sous Chef is a key leadership role at MYMC, driving the day-to-day performance of our kitchen and bringing exceptional food to life at scale.

Working alongside the Executive Chef and Head Chef, you’ll lead a high-performing kitchen team, champion quality and food safety, and keep production running efficiently.

From developing our people to raising kitchen standards, you’ll play a hands-on role in delivering the quality, consistency and operational excellence MYMC is known for.

Key Responsibilities but not limited too:

Operations

• Daily Operations & Communication: Lead daily morning handover and team meetings with all Sous Chefs across departments to review operational updates, identify issues, and align on priorities. Ensure staff rosters are prepared in advance and establish a clear production and staffing plan following discussions.
• Kitchen Oversight & Audit Readiness: Conduct thorough kitchen walk-throughs after morning meetings to assess all areas for operational readiness, cleanliness, and efficiency. Address any gaps immediately with supervisors and ensure the kitchen remains SQF audit-ready at all times.

People

• Team Leadership & Development: Supervise, train, and motivate kitchen staff, including chefs, cooks, and production personnel. Conduct training sessions, provide ongoing feedback, and support performance management initiatives.

Quality & Food Safety

• Quality Assurance & Standards Compliance: Ensure consistent product quality by enforcing standardised recipes, production processes, and company quality guidelines. Monitor production to ensure full compliance with MYMC standards.
• Quality Control & Record Management: Oversee quality control processes, ensuring accurate documentation of production data, QC checks, and compliance records. Maintain adherence to all regulatory and company requirements.
• Equipment Maintenance & Hygiene: Ensure all kitchen equipment is properly maintained, cleaned, and sanitised. Liaise with maintenance teams to address breakdowns and implement preventative maintenance schedules.

Administration & Communication

• Administrative & Payroll Support: Review and approve timesheets as allocated by the Head Chef. Allocate dedicated time for administrative duties, including internal communications, reporting, and operational documentation

Culinary Innovation

• Menu Development & Innovation: Collaborate with the Head Chef and Executive Chef to review and refine existing recipes and menus. Contribute to innovation by developing new products or improving current offerings to meet customer and business needs.

Skills & Experience:

• Minimum 3–5 years’ experience in a high-volume commercial kitchen or food manufacturing environment.
• Demonstrated leadership ability with experience supervising and developing kitchen or production teams.
• Sound knowledge of food safety systems, SQF standards, HACCP, and quality compliance requirements.
• Strong organisational skills with the ability to manage production schedules, rosters, and cross-functional coordination.
• Excellent communication skills with the ability to liaise effectively across kitchen, operations, and management teams.
• A collaborative, solutions-focused mindset with a commitment to continuous improvement and product innovation.

What we offer you:

• Enjoy $1 meals and snacks available on-site every day
• Receive generous employee discounts on My Muscle Chef products
• Take advantage of free on-site parking
• Access ongoing training, learning and career development opportunities
• Be part of a supportive, collaborative and high-performing team culture
• Participate in our Reward & Recognition Program, celebrating your contributions and achievements