Sous Chef

Annata Restaurant and Wine Bar; Sydney; On-site; AUD 70,000 - 110,000; Full time

Benefits offered by this job

Generous Tips

Staff meals

Staff benefits

Job summary

Annata Restaurant and Wine Bar in St Leonards Park NSW is seeking a hands-on Sous Chef to work closely with the Head Chef and kitchen team. You’ll lead service on busy nights, help develop the menu and mentor junior chefs while maintaining high standards of produce-driven cooking.

Open Tuesday to Saturday evenings and Friday & Saturday lunches, the role offers a supportive kitchen environment, opportunities for development and a focus on seasonal Australian ingredients, wine and hospitality.

Qualifications

• Previous experience as a Sous Chef or strong experience as a senior Chef de Partie.
• Confident running a busy service.
• Genuine passion for quality produce and cooking.

Responsibilities

• Supporting the Head Chef with the day-to-day running of the kitchen.
• Leading service and maintaining high standards of food quality and consistency.
• Assisting with menu development and seasonal changes.
• Training and mentoring junior chefs.
• Ensuring prep, ordering and kitchen organisation are maintained to a high standard.
• Maintaining strong food safety, cleanliness and kitchen standards.
• Helping manage food costs and minimise waste.
• Stepping into the Head Chef's role when required.

Skills

Sous Chef

Senior Chef de Partie

Leadership

Menu development

Food cost awareness

Job description

Annata Restaurant and Wine Bar – St Leonards Park NSW

Working closely with the Head Chef and kitchen team, you'll play an important role in the day-to-day running of the kitchen. This is a hands-on position suited to a chef who enjoys being on the pass, cooking service and helping develop the people around them. Annata is a produce-driven restaurant with a strong focus on seasonal Australian ingredients, modern cooking, wine and genuine hospitality.

Key responsibilities

• Supporting the Head Chef with the day-to-day running of the kitchen
• Leading service and maintaining high standards of food quality and consistency
• Assisting with menu development and seasonal changes
• Training and mentoring junior chefs
• Ensuring prep, ordering and kitchen organisation are maintained to a high standard
• Maintaining strong food safety, cleanliness and kitchen standards
• Helping manage food costs and minimise waste
• Stepping into the Head Chef's role when required

About you

• Previous experience as a Sous Chef or strong experience as a senior Chef de Partie
• Confident running a busy service
• Genuine passion for quality produce and cooking
• Takes pride in consistency, cleanliness and attention to detail
• Calm and positive leader in a busy kitchen
• Enjoys teaching and developing other chefs
• Organised and understands the importance of food costs and kitchen systems
• Good understanding of cooking techniques and seasonal produce

About us

• 70 seat restaurant (between 25-100 covers a day) open Tuesday - Saturday evenings and Friday & Saturday Lunches, serving a mix of A la carte and Set menus.
• Team of about 8 chefs with most being long tenured employees and a head chef coming up to 9 years with the business
• Monthly Special events (Wine dinners, Private events, Wine Tastings and Celebrations)
• A supportive and experienced kitchen team
• Opportunity to work closely with the Head Chef
• Involvement in menu development and seasonal changes
• Opportunities for professional development and progression
• A quality-focused kitchen with a strong emphasis on produce and cooking
• Staff meals and staff benefits
• A positive workplace where your ideas and contribution are valued
• A relaxed yet professional environment
• Generous Tips
• Flexible roster of 7 shifts across 5 days