Sous Chef

Flying Bear Pty Ltd; Sydney; In loco; AUD 70.000 - 95.000; Tempo pieno

Vantaggi offerti da questo lavoro

Competitive salary package

30% employee discount across Bird &amp

20% friends and family discount while‑

Staff meals provided on shift

Ongoing training and careerdevelopment

Opportunity to work in a unique rivers

Descrizione del lavoro

Flying Bear Pty Ltd in Sydney's waterfront venues seeks an experienced Sous Chef to support the day-to-day operations across two kitchens, working closely with the Head Chef to maintain culinary standards and lead our kitchen teams. This role involves hands-on leadership in a dynamic, double-concept setting with exposure to menu development and staff mentorship.

You will manage service during peak periods, uphold food safety, control costs and help drive profitability through waste reduction and

Competenze

• Diploma in Hospitality Management or equivalent qualification.
• Minimum three years' Sous Chef leadership experience.
• Food Safety Supervisor certification is required.
• Strong understanding of food costing, labour and inventory control.
• Full Australian working rights.

Mansioni

• Assist Head Chef with day-to-day kitchen operations across two venues.
• Lead kitchen service and supervise team during busy periods.
• Ensure food is prepared and presented to standards.
• Maintain food safety, hygiene and WHS compliance.
• Manage stock ordering, receiving, storage and inventory controls.
• Develop seasonal menus and assist with menu pricing and cost targets.
• Recruit, train and mentor kitchen staff; support rostering.
• Monitor wastage and contribute to profitability initiatives.
• Analyse sales trends and participate in supplier negotiations.

Conoscenze

Leadership

Team management

Communication

Pressure handling

Formazione

Diploma of Hospitality Management / Commercial Cookery

Strumenti

Food Safety Certification

Descrizione del lavoro

Located within the iconic Sydney Flying Squadron, Foys Kirribilli is a waterfront restaurant known for quality food, warm hospitality and stunning harbour views. Flying Bear, located on the deck within the same property, is a popular breakfast and lunch destination.

Together, our two kitchens offer a diverse dining experience, showcasing premium Australian produce, fresh seafood, grilled meats and seasonal specials, combining bistro favourites with contemporary dining.

We are seeking a motivated and experienced Sous Chef to support the day-to-day operations of both kitchens, working closely with our Head Chef to maintain culinary standards, lead and develop our kitchen teams, and ensure smooth service across both venues.

This is an excellent opportunity for a skilled chef ready to take the next step in their career, with the variety of working across two distinct dining concepts and the opportunity to further develop their leadership, menu development and kitchen management skills.

Key Responsibilities

Operations and Compliance

• Assist Head Chef with the day-to-day management of kitchen operations across the multifaceted business.
• Lead kitchen service and supervise chefs and cooks during busy service periods.
• Ensure food is prepared and presented to company standards.
• Maintain compliance with food safety, hygiene and WHS requirements.
• Manage stock ordering, receiving and storage procedures.
• Conduct regular stocktakes and inventory controls.
• Monitor equipment performance and coordinate maintenance requirements.
• Ensure all kitchen documentation and food safety records are accurately maintained.

Menu and Food Quality

• Assist in the development of seasonal menus, daily specials and promotional offerings.
• Contribute ideas for new dishes and menu improvements.
• Work with suppliers to source quality ingredients and identify new product opportunities.
• Maintain recipe specifications, portion controls and presentation standards.
• Monitor food quality, consistency and customer feedback.
• Ensure all recipes and preparation methods are documented and followed by the team.
• Assist in achieving food cost and labour cost targets.
• Monitor wastage and implement strategies to improve profitability.
• Analyse sales trends and work with management to develop menu initiatives that drive revenue.
• Maintain accurate recipe costings and menu pricing information.
• Support supplier negotiations and purchasing decisions.
• Assist in forecasting stock requirements and managing inventory levels.

Leadership & Team Development

• Supervise, train and mentor kitchen staff.
• Assist with recruitment, onboarding and performance management.
• Support the preparation of kitchen rosters to meet operational requirements.
• Foster a positive, professional and collaborative team culture.
• Conduct on-the-job training and support staff development plans.
• Lead by example and maintain high standards of professionalism.

Key Requirements

• Diploma of Hospitality Management, Commercial Cookery or equivalent qualification.
• Minimum three years' experience in a Sous Chef leadership position.
• Strong knowledge of contemporary Australian dining and seasonal menu development.
• Food Safety Supervisor certification.
• Sound understanding of kitchen financial management including food costing, labour management and inventory control.
• Excellent communication and team leadership skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Full Australian working rights.

Attributes:

• Strong leadership skills and confidence leading service.
• Passion for quality food and continuous improvement.
• Highly organised with excellent attention to detail.
• Positive and calm, with a solutions-focused approach.
• Flexible, adaptable and willing to support the wider team.
• Professional presentation and strong work ethic.

What We Offer:

• Competitive salary package.
• 30% employee discount across Bird & Bear Group venues.
• 20% friends and family discount while working.
• Staff meals provided on shift.
• Ongoing training and career development opportunities.
• Opportunity to work in a unique waterfront venue.
• Supportive and collaborative team environment.