Sous Chef

Georges Mediterranean; Sydney; On-site; AUD 90,000 - 110,000; Full time

Benefits offered by this job

Staff discounts on dining

Career development opportunities

Staff meals provided

World-class venue experience

Job summary

Aqua Milsons Point is recruiting for multiple kitchen roles to join the opening team in November 2026. Positions include Senior Sous Chef, Sous Chef, Junior Sous Chef and Chefs de Partie, all full-time and based in Sydney's Aqua venue.

Candidates should bring strong leadership, HACCP, food cost control, and experience in high-volume or hatted kitchens. Training toward opening week will be provided as part of the onboarding process.

Qualifications

• Senior Sous Chef: sous chef in a hatted/high-volume kitchen with strong food cost, rostering and team leadership.
• Sous Chef: track record of running service at sous level or a Junior Sous ready to step up.
• Junior Sous Chef: senior CDP experience across multiple sections and leadership potential.
• Chefs de Partie: CDP experience or Demi ready to step up.

Responsibilities

• Lead kitchen operations for opening week and establish kitchen systems.
• Oversee pass operations when Head Chef is away and coordinate with Head Chef.
• Coach and develop junior team members and ensure quality and consistency across sections.
• Manage ordering, stock, and food safety practices in a high-volume setting.

Skills

Food cost control

Roster management

Leadership

HACCP

Food safety

Education

Cert III Commercial Cookery

Job description

BOH Opening Team (Multiple Roles) – Aqua

Senior Sous Chef · Sous Chef · Junior Sous Chef · Chefs de Partie | Full-time | Aqua, Milsons Point | Reopening November 2026

FOUR REASONS TO APPLY RIGHT NOW

1. You are paid from the day you sign. Every hire, from Senior Sous to CDP, is placed straight into one of our operating kitchens — Ripples, Riva, Sails, The Nielsen, Ventuno, Noi — cooking real service while you train. You learn our specs, suppliers and people first, then walk into Aqua for opening week with a brigade you already know.

2. You build the kitchen. You do not inherit it. Every section and every senior seat is open. Menu development, section design, prep systems, ordering rhythm — the brigade sets them together in a rebuilt kitchen. Opening a room like this stays on your CV for the rest of your career.

3. The pathway is short and it is real. CDP → Junior Sous → Sous → Senior Sous → Head Chef → Executive Chef. SRG is fifteen venues heading to twenty. Every new kitchen needs a senior brigade, and we promote into those seats.

4. The standard is worth cooking to. Aqua is where Sydney books the nights that matter. The guests notice the detail, so every plate is held to it. The best chefs in this city want a room like that. This is the one opening now.

THE ROLES

Senior Sous Chef. Second in command to the Head Chef. You run the pass when the Head Chef is off, own the kitchen’s systems and numbers — food cost, ordering, rosters, HACCP — and lead the opening build side by side with the Head Chef. The last seat before your own kitchen.

Sous Chef. You run service. Brigade leadership, prep planning, quality at the pass on every plate, and the day‑to‑day coaching that turns good CDPs into future sous chefs.

Junior Sous Chef. Your first leadership seat. You run sections and shifts, support the Sous on ordering, stock and compliance, and step up to the pass when the kitchen needs you.

Chefs de Partie. You own your section — mise en place, execution under pressure, consistency on every plate that leaves it, and the standard of the commis working under you. Larder, pasta, grill, sauce, pastry. You pick your board.

WHAT WE ARE LOOKING FOR

• Senior Sous Chef: proven sous chef experience in a hatted, awarded or high‑volume quality kitchen, with real command of food cost, ordering, rosters and team leadership. Opening experience highly regarded
• Sous Chef: a track record of running service at sous level, or a Junior Sous genuinely ready to step up
• Junior Sous Chef: senior CDP experience across multiple sections and the appetite for your first leadership seat
• Chefs de Partie: CDP experience, or a Demi genuinely ready to step up
• Cert III Commercial Cookery or equivalent demonstrated experience
• Produce-led cooking — Italian or Modern Australian is an advantage, not a requirement
• HACCP, food safety, allergen management and stock control
• Composure on a Saturday night with a full book and a view that fills every table
• Available across evenings, weekends and public holidays — we trade seven days

THE PROCESS

• Phone screen – a short call to talk through your experience, availability and the role that fits you best
• Trial shift at an operating SRG venue
• Offer — contract issued, remuneration confirmed
• Placement into an SRG kitchen immediately, paid and training toward opening week (November 2026)

THE LOCATION

Milsons Point, on the harbour, with the Bridge on one shoulder and the Opera House across the water.

Aqua opened in 2000 and spent twenty‑three years as one of Sydney’s most awarded and most booked dining rooms — the room the city chose when the occasion mattered. We closed in 2023 for building works and reopen to the public the week of 30 November 2026, with a rebuilt kitchen and a new menu.

For a chef, an address like this changes two things. The guests care, so the cooking is held to a standard worth cooking to. And “Aqua, opening team” is a line on your CV that every Sydney head chef reads properly.

WHERE HOSPITALITY LEAVES ITS MARK

That is SRG’s line, and it is meant both ways — the mark we leave on guests, and the one this group leaves on the chefs who come through it.

Bill and Kathleen Drakopoulos opened Aqua in 2000. Everything else came after. Twenty‑six years on, SRG is fifteen venues heading to twenty — Ripples, Sails, The Nielsen, The Fenwick, Ventuno, Riva, Akti, Noi, Summer Salt and the food and beverage across The Langham, Sydney.

What that means for your career:

• A ceiling worth chasing. SRG kitchens have earned Good Food Guide Chef’s Hats and Restaurant & Catering Association awards for excellence. The standard here is set high enough to be worth cooking to.
• Range you cannot get in one kitchen. Fine dining, waterfront volume, Italian, hotel F&B and forty‑plus event spaces — all inside one employer.
• Still family‑run. Led by Bill and Kathleen’s four children. The people deciding your next step know your name and your work.

Applicants must have full working rights in Australia.

New Venue Opening November 2026

Love great food, leading a kitchen team and creating memorable guest experiences? We're opening a brand‑new Kingpin in Bondi Junction and looking for a passionate Sous Chef to help bring our food offering to life. What's in it for you? Join an exciting new venue opening team. Work with premium kitchen equipment including a Josper Grill and pizza oven. Be part of a food‑focused entertainment concept with a quality menu. Grow your leadership skills alongside an experienced Head Chef. Career development opportunities across Australia's leading entertainment brands. Enjoy a fun, energetic and supportive team culture. About the Role. Reporting to the Head Chef, you'll play a key role in leading the kitchen operation, ensuring every service is delivered to the highest standards while supporting the growth and development of the brigade. You'll be responsible for: leading the kitchen during service, peak trading periods and events. Coaching and developing chefs and kitchen team members. Maintaining recipe consistency, quality and presentation standards. Supporting the execution of functions, group bookings and special events. Driving food safety, compliance and kitchen best practice. Assisting with ordering, stock control and minimising waste. Creating a positive, organised and high‑performing kitchen culture. What We're Looking For. Previous experience as a Sous Chef, or a strong Senior Chef de Partie ready to step up. Experience working in high‑volume kitchen environments. Strong leadership, communication and team development skills. Passion for quality food and memorable guest experiences. Excellent organisation and attention to detail. Sound knowledge of food safety, compliance and cost control. Ability to remain calm, focused and solutions‑oriented under pressure. Ready to Join the Opening Team? If you're passionate about great food, love leading people and want to be part of an exciting venue launch, we'd love to hear from you.

Position Summary:

• Be the connecter and facilitator of collective power and oversee the daily communications and operations of the kitchen in collaboration with the Head Chef
• Liaise daily with culinary team regarding all aspects of food production, set ups & timings for daily events
• Assists the Head Chef in ensuring the quality, consistency and production of areas of responsibility focusing on attention to detail
• Maintain organisational skills to ensure your section is clean and runs efficiently throughout each service period
• Understand guest requirements and deliver service excellence with each customer experience
• Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
• Be creative and meaningful when assisting with menu design and outlet concepts

About You:

• Trade Industry Qualification or completion of Commercial Cookery Qualification
• Passion for the industry
• Relevant experience in a similar role
• Working rights in Australia
• Enthusiastic to elevate your career
• Self‑motivated, driven and energized in a fast‑paced environment
• Armed with smart solutions and a can‑do attitude
• Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
• Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
• Grow, develop, and progress with internationally recognised training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
• Genuine care for associates’ physical, emotional and financial wellbeing through our Employee Assistance Program
• Opportunity to receive Employee Referral Incentives and get paid for working with your friend
• Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness

Our Benefits:

• Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
• Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
• Grow, develop, and progress with internationally recognised training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
• Genuine care for associates’ physical, emotional and financial wellbeing through our Employee Assistance Program
• Opportunity to receive Employee Referral Incentives and get paid for working with your friend
• Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness

Guests here enjoy the highest fine dining standards, with an à la carte menu curated by chef Neil Perry and bespoke service by Accor.

Joining Accor means more than just starting a new job — it’s the beginning of an exciting career journey with one of the world’s leading hospitality groups. With over 5,000 properties in 110 countries, Accor offers a global stage for passionate, talented individuals to thrive, grow, and make their mark.

At Accor, we believe in investing in our people. Whether you’re starting in the kitchen or leading it, we’re committed to supporting your development every step of the way. From on‑the‑job training to opportunities to progress within your role — or pivot into new ones across our many brands and venues.

The Sydney First Class Lounge managed by Accor is a benchmark of Australian Luxury travel. Reserved exclusively for Qantas first class passengers and top‑tier frequent flyers. Since it’s opening in 2007, it has refined the airport experience blending refined design, seasonal dining and panoramic runway views.

At the heart of local communities, Sheraton brings people together—both our guests and our associates. Discover a community‑focused work environment where people care about each other and feel a sense of belonging. We invite you to join the Sheraton community as a Sous Chef because together, we are better. Start your career at Sheraton, where you don’t just work - you belong.

At Sheraton, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description

Key responsibilities

• Support the Executive Chef in overseeing daily kitchen operations within the airline lounge.
• Prepare and deliver high‑quality dishes aligned with brand and airline standards.
• Supervise, mentor, and motivate kitchen staff to ensure smooth service.
• Maintain exceptional food presentation and quality throughout the menu.
• Drive compliance with all food safety, HACCP, and WHS requirements.
• Manage stock levels, ordering, waste control, and cost efficiency.
• Assist with menu development tailored to lounge guest profiles and passenger volumes.
• Work closely with front‑of‑house teams to maintain seamless guest service.
• Act as the kitchen lead in the absence of the Executive Chef.

Experience

• Previous experience as a Sous Chef, Chef de Partie, or similar supervisory role—preferably within premium dining and high‑volume service environments.
• Strong culinary skills with the ability to produce consistent, high‑quality dishes quickly and efficiently.
• Excellent leadership and communication abilities.
• A commitment to safety, hygiene, and operational excellence.
• Ability to remain calm, organised, and proactive under pressure.
• Flexibility to work rotating rosters, including early mornings, evenings, weekends, and public holidays.
• Strong communication skills in English.
• Portfolio or photos of your work are welcomed and encouraged

Additional Information

Employee Benefits for your hard work!

• Work with two iconic businesses and experience the buzz of the working in the Aviation industry
• Great Staff Travel Benefits (T&C Apply)
• Access to staff duty‑free store
• Free meal and coffee on shifts
• Hotel discounts (staff rates) at over 3000 hotels globally
• Partnership discounts with companies such as Europcar, Google, and more.

Note: Successful applicants will be required to undergo a Federal Police check at their own cost via our ID system in order to gain ASIC certification.

Crown Resorts

Crown Resorts is a great place to visit and it’s an even better place to work, a place where you can play your part in creating fun, memorable, world‑class experiences for our guests and our people. We value passion, optimism, and an appetite for change - for the better. Here, you’ll be part of the team, empowered to explore more, experience more and supported by your leader to grow and develop.

Reporting to the Chef de Cuisine, the full‑time Sous Chef plays a pivotal leadership role within Epicurean's vibrant open‑kitchen, high‑volume culinary operation. Responsible for overseeing the day‑to‑day management of the kitchen, this position leads, mentors, and inspires a high‑performing team while ensuring the consistent delivery of exceptional food quality, operational standards, and memorable guest experiences.

Working at one of Crown Sydney’s busiest dining venues, the Sous Chef will drive culinary excellence across multiple stations, support team development, and ensure seamless kitchen operations. This role is instrumental in maintaining the highest standards of food quality, presentation, safety, and service while contributing to the achievement of key financial, operational, and people outcomes.

About You

• Experience working in a fast‑paced, high‑volume kitchen environment
• Set a leading example and inspire a team of kitchen professionals.
• Collaborate effectively within a team in a face‑paced environment.
• Demonstrated ability to identify and satisfy internal and external stakeholder needs.
• Strong organisational and communication skills.
• Self‑motivated and adaptable.

What We Offer You

• Competitive salary package
• Opportunities for career advancement and growth
• Inclusive and team‑focused workplace
• Fitted uniforms provided and laundered by Crown.
• Generous discounts across all Crown hotels and restaurants Australia wide
• Complimentary meals at our on‑site staff restaurant

On top of exciting career possibilities, we offer better exposure to experiences and learning. To see our range of benefits and opportunities visit Crown Resorts Careers.

Our Crown Community celebrates uniqueness and embraces diversity. We welcome the creativity, insights and experiences from people of different race, age, religion, cultural background, gender, people with disability, people who identify as LGBTIQ+ and Aboriginal and Torres Strait Islander; people like you.

Iconic high‑end butcher, charcuterie, and deli retail business in Sydney, renowned worldwide for its stunning design and top‑quality products. Recognized as The most beautiful butcher shop in the world, it is also Australia's #1 leading meat supplier, serving the countrys top 100 restaurants. The premium quality meat and products are carefully selected to ensure the finest offerings, merging European techniques with superior Australian produce.

As a dynamic family‑owned business committed to the highest level of service, they believe in process and discipline to drive creativity and innovation. With exciting expansion plans, they offer a unique work environment where professional growth is encouraged.