Sous Chef

Bones Ramen; Sydney; On-site; AUD 70,000 - 95,000; Full time

Job summary

Bones Izakaya in Darlinghurst, Sydney, seeks a motivated Sous Chef to support the Head Chef in delivering bold, flavour-driven Japanese cuisine. Join a close‑knit team focused on cooking well, serving well, and nurturing a positive kitchen culture.

You’ll lead service, refine dishes, and mentor junior chefs while maintaining high standards across lunch and dinner service. A hands‑on leader with a passion for seasonal ingredients will thrive here.

Qualifications

• 2–3 years of experience as Sous Chef or Chef de Partie is required.
• Diploma or equivalent qualifications in hospitality management or commercial cookery.
• Passion for quality local ingredients and seasonal cooking.
• Ability to lead and motivate a kitchen team during busy service.
• Hands-on approach with initiative and attention to detail.
• Strong organisational skills to keep kitchen operations running smoothly.
• Interest in creating new dishes and evolving the menu.
• Positive, calm demeanor and ability to work under pressure.

Responsibilities

• Assist Head Chef with daily kitchen operations.
• Lead service and supervise chefs during peak periods.
• Ensure dishes meet company standards.
• Maintain food safety, hygiene and WHS compliance.
• Manage stock ordering, receiving and storage.
• Conduct regular stock takes and inventory controls.
• Maintain kitchen documentation and food safety records.

Skills

Sous Chef experience

Team leadership

Hands-on

Organisational skills

Menu development

Calm under pressure

Hospitality passion

Diploma in Hospitality Management

Education

Diploma in Hospitality Management

Commercial cookery qualification

Job description

Bones Izakaya is a modern Japanese izakaya in the heart of Darlinghurst, Sydney. Originally based in Rushcutters Bay, we moved to our new home in Darlinghurst in September 2025, bringing with us the same passion for bold, flavour-driven Japanese food and a menu built over years of cooking and hospitality.

We are seeking a motivated and experienced Sous Chef to support the day-to-day operations of our kitchens, working closely with our Head Chef to maintain culinary standards, lead and develop our kitchen team, and ensure smooth service throughout lunch and dinner.

We’re a small, driven team who care about cooking well, serving well, looking after one another and creating a restaurant that people want to return to.

The Opportunity

At Bones, we’re looking for a Sous Chef who is passionate about food, thrives in a hands‑on kitchen and wants to play an important role in shaping what we do. Working side by side with our Head Chef in a close‑knit team, you’ll have the chance to bring ideas to the table, experiment with ingredients, create and refine dishes, and help drive the kitchen forward.

Beyond cooking, you’ll take an active role in managing service, improving kitchen processes and supporting the growth of our junior chefs. This is an opportunity for someone who takes pride in their craft, enjoys working collaboratively and is ready to step into a leadership position where their contribution makes a real difference.

Key Responsibility

• Assist Head Chef with the day-to-day management of kitchen operations.
• Lead kitchen service and supervise chefs and cooks during busy service periods.
• Ensure food is prepared and presented to company standards.
• Maintain compliance with food safety, hygiene and WHS requirements.
• Manage stock ordering, receiving and storage procedures.
• Conduct regular stocktakes and inventory controls.
• Ensure all kitchen documentation and food safety records are accurately maintained.

About you

• At least 2–3 years of experience as a Sous Chef or experienced Chef de Partie
• Diploma of Hospitality Management, Commercial cookery or equivalent qualifications.
• A passion for quality local ingredients and cooking with the seasons
• The ability to guide and motivate a team during busy service periods
• A hands‑on approach, with initiative and a keen eye for detail
• Strong organisational skills and the ability to keep kitchen operations running smoothly
• An interest in creating new dishes and contributing to the evolution of the menu
• A supportive, level‑headed attitude and the ability to work well with others and under pressure.
• Above all, a genuine love for food, hospitality and building a positive kitchen culture.