Sous Chef

Sydney Restaurant Group; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Staff dining discounts

Job summary

SRG Hospitality is seeking a passionate Sous Chef to join our Sydney group. You will lead kitchen service from the pass, set the rhythm, uphold recipe and plating discipline, and mentor a team to deliver elevated dining across high-volume services.

With Certificate III/IV in Commercial Cookery and NSW Food Safety Supervisor certification, you will drive HACCP compliance, manage yield and cost, and collaborate across venues to maintain SRG's standards of hospitality excellence.

Qualifications

• Proven experience as Sous Chef or senior role in a high-volume kitchen.
• Strong classical technique across stations and menu development.
• Solid understanding of HACCP, yield management and food cost.
• Ability to lead, teach, and maintain kitchen discipline under pressure.

Responsibilities

• Lead kitchen service from the pass and set the rhythm of service.
• Oversee à la carte dining, events, and multi-service days while upholding standards.
• Maintain recipe, plating, allergen discipline and HACCP compliance.
• Mentor Junior Sous, CDP, and Commis through hands-on coaching.
• Monitor portioning, prep forecasting, stock rotation and waste to protect profitability.
• Develop costed dish ideas and implement compliant menu changes.

Skills

Culinary leadership

Technical expertise

Commercial kitchen acumen

Composure under pressure

Leadership & mentoring

Flexibility

Education

Certificate III or IV in Commercial Cookery

NSW Food Safety Supervisor Certificate

NSW RSA

Australian work rights

Job description

At SRG Hospitality, our kitchens are built around produce-driven cooking, classical technique, and memorable dining experiences. Right now, we are growing our culinary leadership teams across our group, and we are looking for a passionate, highly skilled Sous Chef to join us.

Working with us means setting the standard. You aren't just managing prep lists—you are running the pass, establishing the kitchen rhythm, holding recipe and plating discipline, and developing the team’s capability to deliver elevated culinary excellence on every plate. Whether leading a full-volume service or stepping into full kitchen ownership in the Head Chef’s absence, you will be part of a team that sets the benchmark for hospitality excellence.

About SRG Hospitality

At SRG Hospitality, our kitchens are built around produce-driven cooking, classical technique, and memorable dining experiences. Right now, we are growing our culinary leadership teams across our group, and we are looking for a passionate, highly skilled Sous Chef to join us.

Working with us means setting the standard. You aren't just managing prep lists—you are running the pass, establishing the kitchen rhythm, holding recipe and plating discipline, and developing the team’s capability to deliver elevated culinary excellence on every plate. Whether leading a full-volume service or stepping into full kitchen ownership in the Head Chef’s absence, you will be part of a team that sets the benchmark for hospitality excellence.

About SRG Hospitality

SRG Hospitality is a family-led Sydney restaurant group operating a dynamic collection of premium, produce-driven venues across Sydney, with continuous expansion on the horizon. We are a group with genuine scale and structured career pathways, combining corporate stability with the warmth, care, and attention of an independent operator.

SOUS CHEF

Full-Time | Permanent

SRG Hospitality

Be part of something exceptional.

At SRG Hospitality, our kitchens are built around produce-driven cooking, classical technique, and memorable dining experiences. Right now, we are growing our culinary leadership teams across our group, and we are looking for a passionate, highly skilled Sous Chef to join us.

Working with us means setting the standard. You aren't just managing prep lists—you are running the pass, establishing the kitchen rhythm, holding recipe and plating discipline, and developing the team’s capability to deliver elevated culinary excellence on every plate. Whether leading a full-volume service or stepping into full kitchen ownership in the Head Chef’s absence, you will be part of a team that sets the benchmark for hospitality excellence.

What You’ll Be Doing

• Kitchen leadership & pass execution — Running service from the pass, setting the tempo, calling the kitchen, and taking full operational ownership of the kitchen when the Head Chef is off.
• Service management — Leading full-volume services across à la carte dining, private events, and multi-service days without compromising standards.
• Quality & allergen discipline — Holding strict recipe, plating, and allergen discipline across all sections, treating allergen tickets with absolute accuracy.
• Team leadership & development — Developing Junior Sous, Chefs de Partie, and Commis chefs by actively teaching and coaching on the line.
• Cost control & inventory — Managing portioning, prep forecasting, stock rotation, yield, and accurate waste tracking to maintain kitchen profitability.
• Menu development & compliance — Bringing costed, tested dish ideas to menu changes while keeping the kitchen compliant with HACCP and food safety standards at all times.

Who We’re Looking For

• Culinary leadership experience — Proven experience as a Sous Chef or senior Chef de Partie in a high-volume, premium à la carte kitchen (London, European, or hatted restaurant experience strongly regarded).
• Technical expertise — Strong classical technique across all sections (sauce, larder, grill, pastry) with the ability to step onto any station seamlessly.
• Commercial & kitchen acumen — Solid understanding of HACCP, yield management, recipe costing, and how daily kitchen decisions drive food cost.
• Composure & leadership — A calm, demanding, but supportive leadership style with the composure to manage service pressures seamlessly.
• Qualifications & compliance — Certificate III or IV in Commercial Cookery (or equivalent), current NSW Food Safety Supervisor Certificate, NSW RSA, and full working rights in Australia.
• Flexibility — Availability to work across lunches, dinners, weekends, and public holidays.

What’s in it for You

• Clear career progression — A genuine pathway to Head Chef across a growing portfolio of fifteen venues heading to twenty.
• Autonomy & ownership — Real responsibility holding and running a high-profile kitchen.
• Competitive compensation — A full-time, permanent, salaried role with rosters built in advance.
• Perks & discounts — Generous staff dining discounts across all SRG Hospitality venues.

How We Work

Heart, Ownership, Craft, Together. We look after our guests and each other, take responsibility without being asked, focus on the small details, and move as one team.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds, abilities, and identities.