Sous Chef

Employer Sponsored Jobs; Sydney; On-site; AUD 70,000 - 100,000; Full time

Job summary

Employer Sponsored Jobs in Sydney, NSW seeks a capable Sous Chef to co-manage the kitchen and support the Head Chef. You will drive day-to-day operations, costed menus, and staff development while delivering high-quality dishes on every shift.

This hands-on deputy role requires HACCP compliance, strong leadership, and the ability to mentor a young brigade within a high-volume environment. There is a route to sponsorship for the right candidate.

Qualifications

• Experience as Sous Chef in a high-volume restaurant or pub.
• Able to manage food and labour budgets.
• Proven leadership and staff training abilities.
• Experience with HACCP procedures.

Responsibilities

• Contribute to menu planning within forecast budget.
• Own day-to-day operations: orders, staffing and food safety compliance.
• Lead the kitchen when the Head Chef is not on site.
• Ensure preparation and presentation meet quality benchmarks.
• Deliver high-volume services while keeping labour and costs on budget.
• Train and develop kitchen staff to improve product consistency.

Skills

High-volume service

Cost control

Leadership

Staff training

HACCP compliance

Job description

An established, high-volume restaurant and pub in Sydney, NSW needs a capable Sous Chef who can carry real responsibility alongside the Head Chef. The business wants someone who will lift the skills of a young, enthusiastic brigade while delivering a dependable, high-quality product on every shift.

What the employer needs most is a hands-on deputy: a chef who can co-manage daily food and staffing costs, contribute costed seasonal menus, and take full charge of the kitchen in the Head Chef's absence. The venue states there is a route to sponsorship for the right candidate.

Employers hiring at this level read CVs quickly, so make the HACCP compliance, cost control and team training in yours easy to find.

• Contribute to menu planning that features seasonal, locally sourced produce within the forecast budget
• Own day-to-day culinary operations, including orders, staffing and food safety compliance
• Act as kitchen leader when the Head Chef is not on site and support them at all other times
• Ensure preparation and presentation meet the venue's quality benchmarks
• Deliver high-volume services with efficiency, and keep labour, product and operating expenses on budget with management
• Assess and refine product consistency while training and developing kitchen staff

• A background as Sous Chef in a similar restaurant or pub with high-volume service
• Skill in helping the Head Chef manage and monitor food and labour cost budgets
• Effective leadership, including training and mentoring of staff
• Proven delivery of high, consistent food standards in line with HACCP procedures