Sous Chef

Bungalow Collective; Sydney; On-site; AUD 85,000 - 95,000; Full time

Benefits offered by this job

Staff meals

Training

Venue benefits

Job summary

House of Bungalow is opening in Surry Hills, Sydney, seeking a hands-on Sous Chef to help build the kitchen from day one. You’ll run the pass, manage prep, and ensure consistent quality while collaborating with Front of House on service flow.

With 4–6+ years in professional kitchens and leadership experience, you’ll handle recipe costing, inventory, and staff development. This is a genuine second-in-command role with growth toward Head Chef in a premium-casual, live-fire setting.

Qualifications

• 4-6+ years in professional kitchens, with at least two in sous or senior chef roles.
• Experience leading a pass through a busy service in a quality kitchen.
• Strong head for food cost, yield, waste, portion control, and labor.

Responsibilities

• Run the pass and own prep levels, consistency, and quality leaving the kitchen.
• Assist with recipe costing, standardisation, and supplier quality.
• Oversee stock takes, rostering, and labour planning; mentor junior cooks.

Skills

Kitchen leadership

Food cost management

Staff development

Time management

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality

Food Safety Supervisor certificate

Tools

Inventory software

Menu costing tools

Job description

House of Bungalow Surry Hills, Sydney
Full-time position $85,000-$95,000 + super, based on experience

House of Bungalow opens in Surry Hills later this year, an elevated restaurant and a late-night basement, all under one roof. The cooking is modern Spanish × Asian: produce-driven & precise.

We're looking for one Sous Chef to help build this kitchen from day one.

The role

You run the pass. Prep levels, consistency, and the standard of everything that leaves the kitchen sit with you, and the kitchen is yours when the Head Chef is away. Away from service you'll be across recipe costing and standardization, ordering and supplier quality, stock takes, rostering and labor, and bringing the brigade along. You'll work closely with the FOH leads to keep service moving.

It's an opening role and a properly hands-on one. You'll have real say in the menu, the systems and the culture here and you'll own them too.

What we're looking for

4-6+ years in professional kitchens, at least two as Sous, Junior Sous or senior Chef de Partie

Someone who's led a pass through a full, busy service in a quality kitchen

A commercial head: food cost, yield, waste, portion control, labor

Certificate IV in Commercial Cookery or Diploma of Hospitality, plus a Food Safety Supervisor certificate

Calm, credible leadership, the kind of chef junior cooks want to work for

Full Australian working rights, and availability across days, evenings and weekends

Experience in openings, hatted or premium-casual environments, live-fire cooking, shared plates, or Spanish and Asian cuisine is a real plus.

What we offer

$80,000-$95,000 + super, reviewed at six months

A genuine second-in-command role, with input into menu development, kitchen systems and team culture

The chance to set a kitchen's standards from scratch rather than inherit someone else's

A clear path toward Head Chef within a growing group

Staff meals, training and venue benefits