Sous Chef

clubmulwala; Mulwala; On-site; AUD 60,000 - 75,000; Full time

Job summary

clubmulwala in Mulwala, NSW, is seeking a motivated Sous Chef to lead by example in a fast-paced kitchen environment. You will oversee the kitchen with the Head Chef's absence and ensure excellence in food quality and safety.

Collaborating with Front of House, you’ll help develop menus and daily specials while guiding junior staff and maintaining high standards of presentation and cleanliness.

Qualifications

• Certificate III in Commercial Cookery or equivalent qualification.
• Proven experience as a Sous Chef or strong Chef de Partie in a high‑volume venue.
• Solid experience and knowledge of contemporary Australian cuisine.
• Excellent leadership, organisation and communication skills.
• Ability to thrive under pressure while maintaining composure and quality.
• Flexibility to work evenings, weekends and public holidays.

Responsibilities

• Lead, mentor and inspire the kitchen team to deliver consistent quality dishes
• Support daily operations and oversee the kitchen in the Head Chef's absence
• Maintain excellence in food quality, safety and presentation
• Oversee stock control, ordering and day to day kitchen organisation
• Work collaboratively with Front of House to ensure seamless service
• Assist with menu development, daily specials and creative input
• Ensure compliance with HACCP, food safety and WHS standards
• Manage workflow, maintain equipment and uphold kitchen cleanliness
• Provide guidance and development opportunities for junior staff

Skills

Leadership

Organisation

Communication

Education

Certificate III in Commercial Cookery

Job description

We're looking for a motivated Sous Chef who can lead by example and bring passion, precision and teamwork to every service in a fast-paced, high energy kitchen.

Key responsibilities

Lead, mentor and inspire the kitchen team to deliver consistent quality dishes

Support daily operations and oversee the kitchen in the Head Chef's absence

Maintain excellence in food quality, safety and presentation

Oversee stock control, ordering and day to day kitchen organisation

Work collaboratively with Front of House to ensure seamless service

Assist with menu development, daily specials and creative input

Ensure compliance with HACCP, food safety and WHS standards

Manage workflow, maintain equipment and uphold kitchen cleanliness

Provide guidance and development opportunities for junior staff

About you

Certificate III in Commercial Cookery (or equivalent qualification)

Proven experience as a Sous Chef or strong Chef de Partie in a quality high volume venue

Solid experience and knowledge of contemporary Australian cuisine

Excellent leadership, organisation and communication skills

Creativity with a practical approach to menu planning and execution

Ability to thrive under pressure while maintaining composure and quality

Flexibility to work evenings, weekends and public holidays