Sous Chef

Talent Searcher; Melbourne; On-site; AUD 65,000 - 95,000; Full time

Benefits offered by this job

Staff meals

Employee benefits

Job summary

Talent Searcher is seeking a hands-on Senior Kitchen Lead to support the Head Chef in daily operations, ensuring top-quality dishes and consistent service. You will supervise staff, assist with menu development, and monitor compliance with safety and hygiene standards across a high-volume kitchen.

The role offers growth opportunities within a growing Australian organisation. The ideal candidate has a culinary qualification, strong leadership skills, and flexibility to work evenings, weekends and

Qualifications

• Certificate III/IV in Commercial Cookery required.
• Strong knowledge of Australian food safety, hygiene and WHS standards.
• Demonstrated experience in high-volume or fast-paced hospitality environments.
• Excellent leadership, communication, time-management and problem-solving skills.
• Ability to work flexible hours, including evenings, weekends and public holidays.

Responsibilities

• Support the Head Chef in leading daily kitchen operations and maintaining food quality.
• Prepare, cook and present dishes per approved recipes and service standards.
• Supervise kitchen staff, delegate tasks and coach to improve performance.
• Assist with menu development, seasonal specials and portion control.
• Maintain compliance with food safety, hygiene, allergens and WHS requirements.
• Monitor stock, manage ordering, minimise waste and support inventory control.
• Ensure equipment, storage areas and workstations remain clean and operational.
• Cover Head Chef during absences, coordinating service delivery and staff.
• Respond to service pressures while upholding consistency and presentation standards.

Skills

Leadership

Communication

Time management

Problem solving

Flexibility

Education

Certificate III or IV in Commercial Cookery

Job description

• Support the Head Chef in leading daily kitchen operations and maintaining exceptional food quality.
• Prepare, cook and present dishes in line with approved recipes, menus and service standards.
• Supervise kitchen staff, delegate tasks and provide coaching to improve team performance.
• Assist with menu development, seasonal specials, recipe costing and portion control.
• Maintain compliance with food safety, hygiene, allergen management and WHS requirements.
• Monitor stock levels, manage ordering, minimise waste and support inventory control.
• Ensure kitchen equipment, storage areas and workstations are clean, organised and operational.
• Manage kitchen operations during the Head Chef’s absence, including service delivery and staff coordination.
• Respond effectively to service pressures while maintaining consistency, quality and presentation standards.

Qualifications & Experience

• Certificate III or IV in Commercial Cookery, or equivalent culinary qualification.
• Strong knowledge of Australian food safety, hygiene and workplace health and safety standards.
• Demonstrated experience in high-volume or fast-paced hospitality environments.
• Excellent leadership, communication, time-management and problem-solving skills.
• Ability to work flexible hours, including evenings, weekends and public holidays.
• Competitive salary package based on experience and qualifications.
• Career progression opportunities within a growing Australian organisation.
• Supportive team culture and hands‑on leadership development.
• Staff meals and employee benefits, where applicable.
• Opportunity to contribute creatively to menu design and kitchen operations.