Senior Sous Chef | Olympus Dining

The Apollo Restaurant Group; Sydney; On-site; AUD 110,000 - 140,000; Full time

Benefits offered by this job

Competitive salary

Staff discounts across venues

Flexible rosters

Menu development input

Career progression

Job summary

Olympus Dining is a Greek restaurant led by a seasoned kitchen team, part of The Apollo Restaurant Group. You will head the kitchen, run service, and contribute to menu development while managing food cost and rosters. Training and developing chefs will be a key focus as the group expands.

Join Olympus Dining in Sydney's vibrant venue network and enjoy input into menu direction, plus clear career progression as new venues open across the group.

Qualifications

• Head Chef or Senior Sous Chef in a large, high-volume kitchen (150+ covers per service).
• Proven ability to lead a team through busy service while maintaining standards.
• Strong knowledge of food costing, ordering, stock control and rostering.
• Commitment to training and developing chefs at all levels.
• Well organized, calm under pressure, hands-on in the kitchen.
• Experience with wood-fire or charcoal cooking is highly regarded.
• Full working rights in Australia.

Responsibilities

• Lead the kitchen day-to-day and run service.
• Contribute to menu development.
• Manage food cost, ordering and rosters.
• Train and develop the kitchen team.

Skills

Team leadership

Food cost management

High-volume service

Staff training

Wood-fire cooking

Roster planning

Calm under pressure

Australian work rights

Job description

Olympus Dining is our 200-seat Greek restaurant at Wunderlich Lane, Surry Hills. The menu is built around wood-fire cooking, with whole fish over charcoal, lamb shoulder and traditional mezedes. Since opening, Olympus has become one of Sydney's most recognised restaurants, supported by an experienced, established kitchen team. We're part of the Apollo Group, the team behind The Apollo, Cho Cho San, Greca and Yoko in Brisbane, and The Apollo Tokyo. The group continues to grow, with two new venues, Baptiste - a french bistro and Tenjo, a japanese restaurant opening at Wunderlich Lane and further openings planned, creating ongoing opportunities for senior chefs.

The role

Working closely with the Head Chef, you'll lead the kitchen day to day, run service, contribute to menu development and manage food cost, ordering and rosters. You'll also play a key part in training and developing the team, as many of our senior chefs have been promoted from within.

About You

• Experience as a Head Chef or Senior Sous Chef in a large, high-volume kitchen, ideally 150+ covers per service
• Proven ability to lead a team through busy service while keeping standards consistent
• Strong working knowledge of food costing, ordering, stock control and rostering
• A genuine commitment to training and developing chefs at every level
• Well organised, calm under pressure and hands-on in the kitchen
• Experience with wood-fire or charcoal cooking is highly regarded
• Full working rights in Australia

What's on offer

• Competitive salary + super
• Flexible rosters that support a healthy work-life balance
• Generous staff discounts across all our venues in Sydney and Brisbane
• Real input into menu development alongside the Head Chef
• Clear career progression at Olympus and across the group as new venues open

Our Culture

We run calm, respectful kitchens where people are trained properly and supported to grow. Many of our team have been with us for years, moving between venues and into senior roles as the group has expanded.