Sous Chef

The Big Group; Parramatta; On-site; AUD 65,000 - 90,000; Full time

Job summary

The Big Group is seeking a hands-on Sous Chef to lead the Academy catering at our World Class Cultural Institute on Phillip St, Parramatta. You will own day-to-day kitchen operations, plan a three-day menu, and deliver breakfast, lunch and dinner for resident students, liaising with visiting teachers to keep meal times running smoothly.

You’ll manage a small kitchen team, ensure food safety and allergen compliance, and adapt to changing schedules while delivering quality meals that connect with

Qualifications

• Experience as a Sous Chef or a capable chef ready to take ownership of a small catering operation.
• Strong practical cooking skills with reliable meal timing.
• Organised prep, ordering and multi-meal management across the day.
• Personable manner with clear communication with teachers and visiting groups.
• Experience coordinating a small team and working independently.
• Sound knowledge of food safety, allergen management and dietary requirements.
• Flexible and calm when schedules or service needs change.
• Experience in school or residential catering environments welcomed.

Responsibilities

• Prepare and deliver fresh, nutritious, appealing meals for school students.
• Execute the established three-day menu consistently for each cohort.
• Organise preparation between services, including breakfast planning.
• Coordinate the small kitchen team with clear priorities and quality control.
• Liaise with teachers about meal timings and group requirements.
• Coordinate ordering, stock rotation and production kitchen needs while minimizing waste.
• Maintain food safety, hygiene and kitchen presentation standards.

Skills

Sous Chef experience

Practical cooking

Prep planning

Teacher communication

Team coordination

Food safety & allergens

Flexibility

School catering

Job description

Good food. A small team. A memorable student experience. We’re looking for a Sous Chef of Academy to oversee catering for a residential school student program at our new World Class Cultural Institute on Phillip st in Parramatta, opening early November. This is a hands‑on role for a chef who enjoys taking ownership of their kitchen, preparing quality meals and connecting with the people they’re cooking for. You’ll organise prep, deliver lunch and dinner services, and work directly with visiting teachers to keep meal times running smoothly.

About Us

At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff and curating the details, the great Art of Australian Hospitality is its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyone a good time. When it comes to our team, Fun is Fundamental! We believe that a dynamic and enjoyable work environment is key to delivering exceptional service. Our team is passionate, energetic and dedicated to creating memorable experiences for our guests while having a great time doing it!

Our Venue

Located on Phillip St in Parramatta, our new World Class Cultural Institute hosts an Academy program where school students stay onsite for three days of learning and discovery. Food is an important part of their stay. The Academy provides breakfast, lunch and dinner, with one student cohort attending Monday-Wednesday and another Wednesday-Friday. A three-day menu is repeated for each cohort, creating a consistent rhythm of preparation and service.

The Opportunity

You’ll take day‑to‑day ownership of the Academy’s catering, preparing meals onsite with limited support from our production kitchen. You’re expected to work alongside one chef or kitchen hand, coordinating preparation and delivering lunch and dinner, with a different chef covering breakfast service. With no dedicated front‑of‑house team, you’ll also be a welcoming point of contact for teachers and visiting groups (approx. 40 pax per group). Being approachable, communicating clearly and adapting to meal timings will be just as important as what you put on the plate.

Main Duties

• Prepare and deliver fresh, nutritious and appealing meals suited to school students.
• Execute the established three-day menu consistently for each visiting cohort.
• Organise preparation between services, including planning ahead for breakfast coverage.
• Coordinate the small kitchen team, setting clear priorities and maintaining quality.
• Liaise directly with teachers about meal timings, group requirements and service arrangements.
• Coordinate ordering, stock rotation and production kitchen requirements while managing waste.
• Maintain food safety, hygiene and kitchen presentation standards throughout preparation and service.

Skills and Experience Required

• Experience as a Sous Chef or a capable chef ready to take ownership of a small catering operation.
• Strong practical cooking skills and the ability to deliver consistent meals to scheduled service times.
• An organised approach to preparation, ordering and managing several meals across the day.
• A personable manner and confidence communicating directly with teachers and visiting groups.
• Experience coordinating a small team and working independently.
• Sound knowledge of food safety, allergen management and dietary requirements.
• Flexibility to respond calmly when group schedules or service requirements change.
• Experience in school, residential, camp or similar catering environment would be welcome.