Sous Chef

Placed Australia; Melbourne; On-site; AUD 75,000 - 90,000; Full time

Job summary

Placed.au, on behalf of a client in Windsor, Victoria, is seeking a full-time Sous Chef to assist the Head Chef with menu planning, kitchen operations, and team leadership. The role requires strong kitchen management, cost control, and a passion for high-quality food.

Responsibilities include menu development, inventory management, and ensuring HACCP and health regulations are met while maintaining exceptional dining standards.

Qualifications

• Must hold a Certificate IV in Commercial Cookery, or three years of relevant experience as substitute.
• Food Safety Supervisor Certificate required.
• Proven Sous Chef or leadership experience in a high-volume kitchen.

Responsibilities

• Design and update seasonal menus in collaboration with Head Chef.
• Oversee daily kitchen operations and ensure timely food preparation.
• Lead and mentor kitchen staff including sous chefs, cooks and hands.
• Monitor food costs, inventory, and waste to optimise profitability.
• Ensure hygiene, HACCP compliance and safety across all kitchen areas.
• Coordinate with front-of-house to ensure smooth service.

Skills

Leadership

Team management

Menu development

Food safety

Cost control

High-volume kitchen

Education

Certificate IV in Commercial Cookery

Food Safety Supervisor Certificate

Job description

Placed.au is looking for a full-time Sous Chef

Placed.au is looking for a full-time Sous Chef for our client in Windsor, Victoria. The role is responsible for assisting the Head Chef with daily kitchen operations, food preparation, menu development, kitchen team leadership, inventory management, and maintaining high standards of food quality, hygiene, and safety.

Job Description

Menu Development and Planning

• Assist the Head Chef in designing and updating seasonal menus, ensuring a balance between creativity, guest preferences, and profitability.
• Ensure all dishes are consistently prepared and served according to restaurant standards.
• Experiment with new ingredients, techniques, and culinary trends to maintain a competitive edge.

Kitchen Operations and Management

• Assist the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and timely food management.
• Supervise the kitchen team during service to ensure food is prepared to restaurant standards.
• Coordinate with the front-of-house team to ensure seamless service.
• Manage inventory, food ordering, and stock rotation to minimise waste.
• Ensure the kitchen and all related equipment are maintained and fully operational.
• Oversee the cleanliness and organisation of kitchen stations and equipment.

Team Leadership and Development

• Assist the Head Chef in leading, training, and mentoring kitchen crew, including sous chefs, chefs, cooks, and kitchenhands.
• Foster a positive, collaborative work environment that emphasises teamwork, professional development, and high performance.
• Conduct regular team meetings to align the kitchen team on expectations, menu changes, and operational updates.
• Recruit and onboard new kitchen crew as needed.
• Conduct training and development programs to enhance team skills and performance.
• Schedule crew shifts and manage labour costs effectively.

Financial and Cost Management

• Assist the Head Chef in monitoring food costs, labour costs, and other kitchen expenses to maintain profitability while adhering to quality standards.
• Assist the Head Chef in implementing cost-saving strategies without compromising quality or consistency.
• Manage kitchen inventory, including ordering, receiving, and storing food supplies.
• Conduct regular stock takes and manage waste reduction initiatives.

Food Preparation and Quality Control

• Oversee all aspects of food preparation, portion sizes, and recipe adherence to ensure consistency, quality, and presentation.
• Take charge of food preparation during high-demand periods or in the absence of the Head Chef.
• Maintain high standards of food hygiene and safety, adhering to health regulations.

Health, Safety and Compliance

• Ensure all kitchen operations comply with health and safety regulations and food handling standards.
• Maintain a clean, organised, and safe kitchen environment.
• Assist the Head Chef in conducting regular safety audits and implementing corrective actions as needed.
• Train crew on proper food handling, preparation, and storage techniques to meet HACCP and WHSE (Workplace Health, Safety, and Environment) requirements.
• Ensure all kitchen crew are aware of allergen and dietary requirements for guests.

Qualifications/Attributes

• Must hold a Certificate IV in Commercial Cookery, or at least three (3) years of relevant work experience may substitute for the formal qualification.
• Food Safety Supervisor Certificate.
• Proven experience as a Sous Chef or in a similar leadership role in a high-volume kitchen.
• Experience in managing and developing kitchen teams.
• Must have at least one (1) year of relevant work experience.
• Strong knowledge of various cooking methods, ingredients, and kitchen equipment.
• Strong knowledge of food cost management, kitchen operations, and culinary techniques.
• Strong understanding of health, safety, and hygiene regulations, including HACCP and WHSE.
• Excellent leadership and team management skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Exceptional organisational and time management abilities.
• Strong communication and interpersonal skills.
• Creativity and passion for culinary arts.
• Problem-solving and decision-making skills.
• Strong work ethic and dedication to maintaining high standards.

Salary Range

$75,000 - $90,000 p.a. excluding superannuation.