Sous Chef

SRG Hospitality; Sydney; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Career progression

Autonomy & ownership

Competitive compensation

Staff dining discounts

Job summary

SRG Hospitality is seeking a skilled Sous Chef to join our Sydney kitchens. You will lead the kitchen pass, drive service rhythm, and maintain plating discipline while developing the team.

This role offers full-time permanent employment with a clear path to leadership, across a growing portfolio of venues. You will manage cost control, allergen discipline, and menu development while upholding HACCP and food safety standards.

Qualifications

• Certificate III or IV in Commercial Cookery (or equivalent).
• NSW Food Safety Supervisor Certificate.
• NSW RSA.
• Full working rights in Australia.

Responsibilities

• Kitchen leadership and pass execution during service.
• Maintain recipe, plating, and allergen discipline.
• Develop junior staff and coaching on the line.
• Control costs, forecast prep, manage stock and waste.
• Develop menus and ensure HACCP and food safety compliance.

Skills

Classical technique

Team leadership

Food safety HACCP

Cost management

Plating discipline

Education

Certificate III or IV in Commercial Cookery

Job description

Full-time Permanent Mid-level Senior

Posted 21 Oct 2026

Description

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.

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.

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.
• 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

• 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.

If you run services with confidence, hold yourself to high culinary standards, and have a clear idea of the Head Chef you want to become, we want to hear from you.

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.

Company Overview

SRG Hospitality is a premium hospitality group behind some of Sydney's most iconic dining, event, and lifestyle venues. Built on exceptional food, thoughtful service, and strong leadership, SRG creates hospitality experiences that feel personal, generous, and distinctly human. With a growing portfolio across Sydney and plans to expand from 12 to 17 venues by 2026, SRG Hospitality combines culinary excellence, operational discipline, and creative ambition at scale. From front of house and back of house to head office and leadership, we invest in our people, back our leaders, and build careers alongside the business. SRG Hospitality is where elevated hospitality meets long-term opportunity.