Sous Chef

Georges Mediterranean; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Incentives

Employee benefits

Dining credits across EVIVA Group

Job summary

Georges Mediterranean on the Sydney waterfront is seeking a Sous Chef to lead the brigade through busy service with the Group Executive Chef's support. You will drive day-to-day leadership until the incoming Head Chef arrives from Greece, repositioning the menu for 2027.

With proven sous chef experience, you will master Mediterranean flavours across seafood, whole fish, meat and vegetables, and uphold rigorous food safety and quality standards while mentoring junior chefs.

Qualifications

• Proven experience as a Sous Chef, Senior Sous Chef or Head Chef in a busy, quality-driven restaurant.
• A deep understanding of Mediterranean flavours, produce and technique, with confidence across seafood, whole fish, meat and vegetables.
• Strong classical fundamentals, meticulous attention to detail and respect for produce and the craft of cooking.
• Organised, commercially aware and calm under pressure; clear communicator who leads from the front.
• Full working rights in Australia preferred.

Responsibilities

• Lead the brigade through busy lunch and dinner services, keeping timing tight for seamless service.
• Hold every section to a consistent standard of quality, presentation and portion control.
• Train, mentor and develop junior chefs and build a positive kitchen culture.
• Support rostering, ordering and stock control, contributing to food cost and labour management.
• Uphold HACCP, food safety and cleanliness standards.
• Help develop and deliver the new menu and evolve it after launch.

Skills

Leadership

Menu development

Food safety

Mediterranean cuisine

Seafood/whole fish

Job description

Sous Chef at Georges Mediterranean, a char-grilled meats and whole fish restaurant on the King Street Wharf waterfront. You'll step straight into a busy kitchen and run service from day one. Until the incoming Head Chef arrives from Greece, you'll lead the kitchen day to day with the Group Executive Chef's support, completing the leadership team that will reposition the menu immediately in 2027.

Key responsibilities

Lead the brigade through busy lunch and dinner services, keeping timing tight so the floor can make service feel effortless.

Hold every section to a consistent standard of quality, presentation and portion control.

Train, mentor and develop junior chefs, building a professional, accountable and positive kitchen culture.

Support rostering, ordering and stock control, and contribute to food cost and labour management.

Uphold rigorous HACCP, food safety and cleanliness standards.

Help develop and deliver the new menu, and keep it evolving once it launches.

About you

Proven experience as a Sous Chef, Senior Sous Chef or Head Chef in a busy, quality-driven restaurant.

A deep understanding of Mediterranean flavours, produce and technique, with confidence across seafood, whole fish, meat and vegetables. Greek cuisine is highly regarded.

Strong classical fundamentals, real attention to detail and a genuine respect for produce and the craft of cooking.

Organised, commercially aware and calm under pressure: a clear communicator who leads from the front.

Full working rights in Australia is preferred.

About us

Georges Mediterranean is part of Eviva Group, offering "Taste the Med" Grilled meats, whole fish, handcrafted mezze, coupled with honest Australian produce-driven cooking on the Sydney waterfront.

Real autonomy now, and the chance to cook alongside an acclaimed Head Chef from Greece.

Work close to the owners and Group Executive Chef, with no layers of corporate hierarchy.

A genuine path to Head Chef within the group.

Incentives, Employee Benefits and dining credits across EVIVA Group.