Senior Chef De Partie

Odd Culture Group; Sydney; Sur place; AUD 60 000 - 85 000; Plein temps

Résumé du poste

Odd Culture Group is seeking a hands-on Sous Chef to support the Head Chef, lead day-to-day kitchen operations and step up when needed. You’ll develop the team, balance creative cooking with operational demands, and help create a positive, high-performing kitchen culture across Sydney venues.

You’ll drive quality, manage service, and collaborate with front-of-house to deliver a seamless guest experience, while mentoring junior chefs and upholding food safety and presentation standards.

Qualifications

• Proven experience as a Sous Chef or strong Senior Chef de Partie ready to step up.
• Experience leading kitchen teams in quality restaurants, bistros, pubs or busy hospitality venues.
• Confident running service and managing kitchen operations independently.
• Strong culinary skills, excellent preparation techniques and understanding of different cooking methods.
• Understands food costs, ordering, stock management and wastage.
• Motivate, train and develop a team while maintaining accountability and high standards.
• Organised, reliable and able to prioritise in a fast-paced environment.
• Communicates well and builds positive working relationships across the kitchen and venue team.
• Takes pride in food quality, consistency and presentation.
• Solutions-focused, adaptable and comfortable taking responsibility.
• Wants to grow professionally and contribute to a group with multiple venues and different concepts.

Responsabilités

• Manage the day-to-day running of the kitchen with the Head Chef.
• Lead and coordinate the kitchen team through preparation and service.
• Take charge in the Head Chef’s absence, maintaining standards and service consistency.
• Oversee food preparation, section allocation, timing and presentation during service.
• Support menu development, seasonal changes and new ideas.
• Assist with ordering, stock control, supplier management, food costs and wastage.
• Monitor kitchen performance and identify opportunities to improve efficiency and profitability.
• Train, mentor and develop junior chefs and kitchen team members.
• Maintain high standards of food safety, cleanliness, hygiene and kitchen organisation.
• Ensure recipes, preparation methods and presentation standards are followed consistently.
• Work closely with front‑of‑house and venue management to deliver a seamless guest experience.
• Help implement and maintain effective kitchen systems and procedures.
• Support the wider group and step into different kitchens when required.
• Bring energy, initiative and a genuine passion for food and hospitality.

Connaissances

Leadership

Team management

Culinary skills

Food cost management

Training & mentoring

Organised

Communication

Service leadership

Quality & presentation

Problem solving

Growth mindset

Description du poste

We're looking for a hands‑on Sous Chef who can support the Head Chef in leading the kitchen, take ownership of day‑to‑day operations and confidently step up to run the kitchen in their absence.

You’ll play an important role in maintaining food quality, managing service, developing the team and ensuring the kitchen operates efficiently and commercially.

You’ll be organised, proactive and comfortable balancing the creative side of cooking with the operational demands of running a busy kitchen. Most importantly, you’ll lead by example and help create a positive, supportive and high‑performing kitchen culture.

SOUS CHEF

What you’ll do

• You’ll work closely with the Head Chef to manage the day‑to‑day running of the kitchen.
• Lead and coordinate the kitchen team through preparation and service.
• Take charge of kitchen operations in the Head Chef’s absence, maintaining standards and service consistency.
• Oversee food preparation, section allocation, timing and presentation during service.
• Support menu development, specials, seasonal changes and new ideas.
• Assist with ordering, stock control, supplier management, food costs and wastage.
• Monitor kitchen performance and identify opportunities to improve efficiency and profitability.
• Train, mentor and develop junior chefs and kitchen team members.
• Maintain high standards of food safety, cleanliness, hygiene and kitchen organisation.
• Ensure recipes, preparation methods and presentation standards are followed consistently.
• Work closely with front‑of‑house and venue management to deliver a seamless guest experience.
• Help implement and maintain effective kitchen systems and procedures.
• Support the wider group and step into different kitchens when required.
• Bring energy, initiative and a genuine passion for food and hospitality.

We’re looking for someone who

• Has proven experience as a Sous Chef or strong Senior Chef de Partie ready to step up.
• Has experience leading kitchen teams in quality restaurants, bistros, pubs or busy hospitality venues.
• Is confident running service and managing kitchen operations independently.
• Has strong culinary skills, excellent preparation techniques and a good understanding of different cooking methods.
• Understands food costs, ordering, stock management, portion control and wastage.
• Can motivate, train and develop a team while maintaining accountability and high standards.
• Is organised, reliable and able to prioritise in a fast‑paced environment.
• Communicates well and builds positive working relationships across the kitchen and wider venue team.
• Takes pride in food quality, consistency and presentation.
• Is solutions‑focused, adaptable and comfortable taking responsibility.
• Wants to grow professionally and contribute to a group with multiple venues and different food concepts.

Why Odd Culture Group?

We’re not a cookie‑cutter hospitality group.

We’re independent, creative and genuinely passionate about good food, good drinks, great venues and the people who make them happen.

With a growing collection of venues across Sydney, there are opportunities to learn, move between concepts and take the next step in your career.

You’ll be joining a group where good people are given responsibility, supported to develop and encouraged to make their mark.

If you’re an experienced chef looking for a senior role with more responsibility, variety and room to grow, we’d love to hear from you.