Senior Sous Chef | Olympus Dining

JobAdder Operations Pty; Sydney; On-site; AUD 100,000 - 130,000; Full time

Benefits offered by this job

Competitive salary + super

Flexible rosters

Generous staff discounts across venues

Real input into menu development

Clear career progression

Job summary

Olympus Dining in Surry Hills seeks a Senior Sous Chef to lead a 200-seat wood-fire kitchen, with clear career progression across the growing Artemis group.

Working closely with the Head Chef, you will run service, contribute to menu development and manage food cost, ordering and rosters, while training and developing the team for promotion from within.

Qualifications

• 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.
• 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.

Responsibilities

• Lead the kitchen day to day, run service, contribute to menu development and manage food cost, ordering and rosters.
• Train and develop the team, as many of our senior chefs have been promoted from within.

Skills

Team leadership

Food cost management

Staff training

Wood-fire cooking experience

Job description

Senior Sous Chef at Olympus Dining, Surry Hills. Lead a 200-seat wood-fire kitchen with career progression across a growing group.

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.