Sous Chef

Colonial Group; City Of Busselton; On-site; AUD 65,000 - 85,000; Full time

Job summary

Colonial Group is seeking an experienced Sous Chef to partner with the Executive Chef and lead a kitchen section, delivering remarkable dining experiences.

You will supervise junior chefs, assist with seasonal menu creation, manage food costs, and ensure HACCP and safety compliance while upholding brand standards.

This role requires flexible weekend availability and a collaborative leadership style in a dynamic kitchen environment.

Qualifications

• Proven experience as a Senior Chef de Partie or Sous Chef with leadership ability.
• Strong culinary skills and a passion for exceptional dishes.
• Certificate III in Hospitality (Commercial Cookery) – Essential.
• Passionate about food, with modern menu planning and design.
• Personal presentation and communication skills, positive energy.
• Flexibility to work across shifts including weekends and holidays.

Responsibilities

• Run your own section of the kitchen and assist other sections as needed.
• Support Executive Chef with seasonal menu creation and cost management.
• Supervise junior chefs and onboard/develop kitchen staff.
• Assist with rostering, stock take, ordering and month-end reporting.
• Ensure compliance with food safety, HACCP and WHS regulations.

Skills

Leadership

Culinary skills

Flexibility

Communication

Education

Certificate III in Hospitality

Job description

Purpose

As Sous Chef, you will be the culinary partner to the Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment with leadership abilities and track record of effectively leading kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required