Sous Chef

Boathouse Group; Manly; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Staff dining discount across Boathouse

Roster pattern / work-life balance

Job summary

Boathouse Group's Manly Pavilion sits on the harbour, with a kitchen that demands excellence. We’re seeking a Sous Chef to join a driven team, report to the Head Chef, and be their right hand in the kitchen.

You'll lead busy services, coach the brigade, and own quality and presentation on every plate while maintaining top hygiene standards and exceptional guest experiences.

Qualifications

• Proven experience as a Sous Chef in a high-volume, quality-focused kitchen.

Responsibilities

• Lead the line through busy services with calm, energy and precision.
• Run the kitchen when the Head Chef is off, owning quality, consistency and presentation on every plate.
• Coach and grow the brigade, sharing technique and building a kitchen people want to work in.
• Look after the engine room: ordering, stock, rostering, food cost, and WHS and food safety compliance.
• Keep pushing standards higher, through sharper technique, smarter systems and an even better guest experience.

Skills

Sous Chef experience

High-volume kitchen

Leadership

Communication

Team player

Food safety

Job description

Who we are
The Boathouse Group is a family of iconic waterfront venues across Sydney, the Central Coast and the South Coast. We do dining, accommodation, weddings and events, and we do them with heart. We back great produce, genuine service and a team culture that feels like family (the good kind). Our aim is for every venue to be the heart of its community, and we have a lot of fun along the way.

The role
Manly Pavilion sits right on the harbour, and its kitchen is a serious one. We're after a Sous Chef who wants to cook alongside top-tier culinary talent and join a driven team that knows how to deliver a great experience, every service. You'll report to our Head Chef and be their right hand in the kitchen. You'll:

Lead the line through busy services with calm, energy and precision

Run the kitchen when the Head Chef is off, owning quality, consistency and presentation on every plate

Coach and grow the brigade, sharing technique and building a kitchen people want to work in

Look after the engine room: ordering, stock, rostering, food cost, and WHS and food safety compliance

Keep pushing standards higher, through sharper technique, smarter systems and an even better guest experience

About you

Proven experience as a Sous Chef in a high-volume, quality-focused kitchen

A leader who brings good energy and keeps it together when the dockets pile up

Curious and progressive, always learning and happy to share what you know

A clear communicator and a team player who backs the people around you

Spotless hygiene and food safety standards, and pride in how you and your section present

Obsessed with great produce and food done properly

Why you’ll love it here

Exceptional remuneration for the right candidate

Cook alongside some seriously talented chefs in one of Sydney’s most iconic waterfront venues

Join a driven team that takes pride in delivering a great experience for every guest

Career pathways across a growing multi-venue group

[Staff dining discount across all Boathouse venues]

[Roster pattern / work-life balance detail]