Sous Chef

Annata Restaurant and Wine Bar; Sydney; Vor Ort; AUD 70.000 - 100.000; Vollzeit

Benefits dieser Stelle

Generous tips

Staff meals

Staff benefits

Flexible schedule

Zusammenfassung

Annata Restaurant and Wine Bar is seeking a hands-on Sous Chef to lead service and support the Head Chef in a busy, produce-driven kitchen. You will influence daily operations, mentor junior chefs and help maintain high standards of quality and cleanliness.

The role focuses on seasonal produce, cost control and a collaborative, professional environment that values input and development across the team.

Qualifikationen

• Experience as a Sous Chef or senior Chef de Partie.
• Capable of running a busy service.
• Passion for quality produce and cooking.
• Pride in consistency, cleanliness and detail.
• Calm, positive leadership in a busy kitchen.
• Enjoys teaching and developing other chefs.
• Organised and understands food costs and kitchen systems.
• Good understanding of cooking techniques and seasonal produce.

Aufgaben

• Support the Head Chef with day-to-day kitchen operations.
• Lead service and maintain high standards of food quality.
• Assist with menu development and seasonal changes.
• Train and mentor junior chefs.
• Ensure prep, ordering and kitchen organisation are maintained.
• Maintain food safety, cleanliness and standards.
• Help manage food costs and minimise waste.
• Step into Head Chef's role when required.

Kenntnisse

Leadership

Cooking techniques

Kitchen management

Food cost control

Mentoring juniors

Working under pressure

Seasonal produce

Attention to detail

Tools

POS systems

Jobbeschreibung

Annata Restaurant and Wine Bar – St Leonards Park NSW

Working closely with the Head Chef and kitchen team, you'll play an important role in the day-to-day running of the kitchen. This is a hands-on position suited to a chef who enjoys being on the pass, cooking service and helping develop the people around them. Annata is a produce-driven restaurant with a strong focus on seasonal Australian ingredients, modern cooking, wine and genuine hospitality.

Key responsibilities

• Supporting the Head Chef with the day-to-day running of the kitchen
• Leading service and maintaining high standards of food quality and consistency
• Assisting with menu development and seasonal changes
• Training and mentoring junior chefs
• Ensuring prep, ordering and kitchen organisation are maintained to a high standard
• Maintaining strong food safety, cleanliness and kitchen standards
• Helping manage food costs and minimise waste
• Stepping into the Head Chef's role when required

About you

• Previous experience as a Sous Chef or strong experience as a senior Chef de Partie
• Confident running a busy service
• Genuine passion for quality produce and cooking
• Takes pride in consistency, cleanliness and attention to detail
• Calm and positive leader in a busy kitchen
• Enjoys teaching and developing other chefs
• Organised and understands the importance of food costs and kitchen systems
• Good understanding of cooking techniques and seasonal produce

About us

• 70 seat restaurant (between 25-100 covers a day) open Tuesday - Saturday evenings and Friday & Saturday Lunches, serving a mix of A la carte and Set menus.
• Team of about 8 chefs with most being long tenured employees and a head chef coming up to 9 years with the business
• Monthly Special events (Wine dinners, Private events, Wine Tastings and Celebrations)
• A supportive and experienced kitchen team
• Opportunity to work closely with the Head Chef
• Involvement in menu development and seasonal changes
• Opportunities for professional development and progression
• A quality-focused kitchen with a strong emphasis on produce and cooking
• Staff meals and staff benefits
• A positive workplace where your ideas and contribution are valued
• A relaxed yet professional environment
• Generous Tips
• Flexible roster of 7 shifts across 5 days