Senior Sous Chef | Olympus Dining

Olympus Restaurant; Sydney; On-site; AUD 90,000 - 120,000; 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, Sydney, is a 200-seat Greek restaurant built around wood-fired cooking. The role sits in the kitchen under the Head Chef, leading day-to-day operations, running service, contributing to menu development and managing food cost, ordering and rosters.

You'll train and develop the team, with many senior chefs promoted from within. The position offers clear career progression across Olympus and the Apollo Group, with flexible rosters and staff discounts across venues in

Qualifications

• Experience as a Head Chef or Senior Sous Chef in a large, high-volume kitchen.
• 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.

Responsibilities

• Lead the kitchen day to day and run service.
• Contribute to menu development and manage food cost, ordering and rosters.
• Train and develop the team, with many senior chefs promoted from within.

Skills

Team leadership

Food costing

Stock control

Rostering

Training & development

Wood-fire cooking

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

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.