Sous Chef

Royal Motor Yacht Club Broken Bay; Sydney; On-site; AUD 85,000 - 100,000; Full time

Benefits offered by this job

KPI Bonus Scheme

Parking

Free Food & Beverage

Minimal late-night shifts

Flexible rostering

Mentoring & Training

Job summary

Royal Motor Yacht Club Newport is seeking an experienced Sous Chef for a permanent full-time role with benefits. Reporting to senior chefs, you will manage daily kitchen operations, mentor staff, assist with menu design, and ensure food quality and safety to uphold our elevated dining standard.

You will work in a vibrant waterfront setting with new facilities, flexible rostering, parking, and a KPI-based bonus scheme supporting your growth and development.

Qualifications

• Experience as Sous Chef
• Ability to lead kitchen staff
• Knowledge of HACCP procedures
• Flexible rostering and shift patterns

Responsibilities

• Assist Head Chef in daily kitchen operations
• Lead and mentor kitchen staff
• Ensure high standards of hygiene and food safety
• Oversee stock management and ordering
• Collaborate with front-of-house for smooth service

Skills

Kitchen leadership

HACCP compliance

Staff training

Menu development

Job description

Sous Chef-Permanent Full Time Opportunity with Benefits!

Staff Benefits: KPI Bonus Scheme, Parking, Free Food & Beverage, Minimal late-night shifts, Flexible rostering!

Professional Development: Mentoring, training, diverse culinary experiences and exciting opportunities

Brand New Venue: New, fully customised, elevated dining, events, and providore!

Step into your next role at one of Sydney’s most beautiful waterfront venues, where lifestyle, career growth and great food come together.

Royal Motor Yacht Club (RMYC) Newport venues are more than just a kitchen. It's a vibrant, evolving destination where our people are proud of what they create and how they work together. With exciting redevelopment recently completed, including elevated dining, events and a new providore offering, there has never been a better time to join our team.

Reporting to the Head Chef and Executive Chef, the Sous Chef role is to manage daily kitchen operation, including overseeing and training staff, aiding with menu preparation and design, ensuring food quality and freshness, enforce HACCP procedures, monitoring ordering and stock levels and inspiring the team to work in a positive and respectful manner.

What You Will Do

• Work in partnership with the Head Chef in the supervision of daily kitchen operation in the absence of the Head Chef
• Support the Executive Chef & Head Chef in leading, developing, and mentoring kitchen staff
• Ensure a high standard of kitchen hygiene, stock rotation, cool room cleanliness and organisation
• Be across daily operations such as stocktake, food ordering, prep list, and staff management
• Liaise with front of house key stakeholders to ensure smooth operation and service delivery excellence

Ready to Grow Your Career?

If you are an experience Sous Chef and want to work where your contribution is valued and your growth supported, we would love to hear from you.