Sous Chef

Mulgrave Country Club; City of Monash; On-site; AUD 70,000 - 95,000; Full time

Job summary

Mulgrave Country Club is seeking a hands-on Sous Chef to lead day-to-day kitchen operations alongside the Head Chef. You will mentor junior chefs, contribute to menu development and manage food costs while delivering high-quality dishes for members and events.

This role covers bistro service, conferences and wood-fired oven cooking, with opportunities to shape a dynamic kitchen culture and drive continuous improvement in food safety and presentation.

Qualifications

• Relevant commercial cookery qualifications and a strong understanding of professional kitchen operations.
• Experience in conferences, events and wood-fired oven service is highly regarded.
• A genuine passion for food, quality ingredients and consistent presentation.
• Ability to manage and prioritise tasks in a fast-paced kitchen.

Responsibilities

• Take a hands-on leadership role across day-to-day kitchen operations.
• Lead, motivate and support the kitchen team through busy, high-volume services.
• Keep service organised, efficient and consistent, particularly during peak periods.
• Maintain high standards of food preparation, quality, presentation and food safety.
• Make quick, practical decisions when service becomes busy.
• Communicate clearly with the kitchen and wider venue team.
• Support the development of junior chefs and a positive kitchen culture.
• Manage organisation, stock control, monitoring and preparation of the kitchen.
• Assist with adapting kitchen operations and staffing to seasonal demand and changing trade.
• Monitor food costs and portion control to support budgets.
• Minimise food waste through effective preparation and storage.
• Assist with recipe costing, menu development and daily specials.
• Communicate dietary requirements and special requests to the kitchen team.
• Support menu launches, tastings and ongoing improvements to kitchen operations.
• Maintain HACCP, allergen management and WHS standards.

Skills

Leadership

Mentoring

Communication

Food safety

HACCP

Menu development

Education

Commercial cookery qualifications

Job description

From a lively bistro lunch to a 300-guest function, there's always something cooking at Mulgrave Country Club. As our Sous Chef, you'll work alongside our Head Chef to lead the kitchen and deliver food that keeps our members and guests coming back.

Named 2026 Community Club of the Year, Mulgrave Country Club brings together sport, dining, entertainment and community. With more than 8,000 members and a full calendar of functions and events, our kitchen is busy and varied. We're looking for a hands-on leader who brings energy to service, supports the team and takes pride in every plate that leaves the pass.

You'll help shape our menus and daily specials, and develop your skills across bistro service, conferences and events, and wood-fired oven cooking. You'll also mentor junior chefs and help build a kitchen culture people want to be part of.

Duties include:

• taking a hands-on leadership role across day-to-day kitchen operations.
• leading, motivating and supporting the kitchen team through busy, high-volume services.
• keeping service organised, efficient and consistent, particularly during peak periods.
• maintaining high standards of food preparation, quality, presentation and food safety.
• making quick, practical decisions when service becomes busy.
• communicating clearly and positively with the kitchen and wider venue team.
• supporting the development of junior chefs and helping maintain a positive kitchen culture.
• managing the organisation, stock control, monitoring and preparation of the kitchen.
• assisting with adapting kitchen operations and staffing to seasonal demand and changing trade.
• monitoring food costs and portion control to support departmental budgets.
• minimising food waste through effective preparation, storage and ingredient utilisation.
• assisting with recipe costing, menu development and daily specials.
• communicating dietary requirements, allergies, special requests and service changes accurately to the kitchen team.
• supporting menu launches, tastings, special events and ongoing improvements to kitchen operations.
• maintaining food safety, hygiene, allergen management and cleaning standards in line with HACCP procedures and workplace health and safety requirements.
• monitoring food temperatures, labelling, date coding and storage practices to ensure compliance.
• ensuring equipment is used safely and reporting maintenance issues or faults promptly.

To be successful in this role, you will have:

• a genuine passion for food, quality ingredients and consistent presentation.
• previous experience in a professional kitchen as a Sous Chef or a similar leadership role, ideally in a hotel or premium hospitality environment.
• experience in conferences, events, and wood fire oven service (highly regarded).
• relevant commercial cookery qualifications and a strong understanding of professional kitchen operations.
• the ability to manage and prioritise tasks in a faced paced kitchen environment.
• clear communication skills and the ability to work collaboratively with kitchen and operational teams.
• an honest, reliable, punctual and productive approach to work.
• the ability to lead, motivate and manage a team of chefs while performing effectively under pressure.
• a sound understanding of food safety, HACCP, allergen management and workplace health and safety.
• an understanding of food cost control, stock management, portion control and waste reduction.
• flexibility to work a variety of shifts, including mornings and evening across weekdays, weekends and public holidays, as required.

This is a chance to grow your culinary career in a busy kitchen with plenty of variety, from bistro service to functions and events. You'll join a team that values its people, supports professional development and takes pride in creating dining experiences for Members and guests.