Night Shift Sous Chef — Gourmet Kitchen, Growth & Perks

My Muscle Chef Pty Ltd.; Sydney; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Meals on site $1

Employee discounts

Free parking

Career development

Team culture

Rewards & recognition

Job summary

My Muscle Chef Pty Ltd in Sydney is seeking a proactive Night Shift Sous Chef to lead cooked operations at the Yennora factory, Sunday to Thursday 10:15pm–6:21am. You will supervise and train kitchen staff and ensure production standards.

The role requires 3–5 years as a sous chef, Cert III in Commercial Cookery, and strong organisational skills. You will help control budgets, develop training, and maintain a collaborative team culture with on-site meals and parking benefits.

Qualifications

• 3–5 years industry experience as a sous chef
• Cert III in Commercial Cookery or equivalent
• Strong organisational and planning skills
• Able to work unsupervised and as part of a team
• Efficient, respectful team player with good problem-solving

Responsibilities

• Hands on supervision and cooking of the food operations on a day-to-day basis and in the absence of the Executive Sous Chef
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year
• Establish on-going On Job Training Programs within the department to meet Brand and production Standards
• Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on

Skills

Sous chef experience

Organisational skills

Self-starter

Team player

Problem solving

Resourceful

Education

Cert III in Commercial Cookery

Job description

My Muscle Chef Pty Ltd in Sydney is seeking a proactive Night Shift Sous Chef to lead cooked operations at the Yennora factory, Sunday to Thursday 10:15pm–6:21am. You will supervise and train kitchen staff and ensure production standards.

The role requires 3–5 years as a sous chef, Cert III in Commercial Cookery, and strong organisational skills. You will help control budgets, develop training, and maintain a collaborative team culture with on-site meals and parking benefits.