Sous Chef

The Blonde Group; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

The Blonde Group is seeking a dynamic Sous Chef to support the Head Chef across café, restaurant, and function operations. You will help lead the kitchen team, develop menus, and own your area with fresh ideas.

You\'ll mentor junior staff, ensure quality and consistency, manage stock and costs, and maintain food safety standards in a fast-paced environment. This role offers growth with a developing hospitality business.

Qualifications

• Qualified chef with previous experience in a Sous Chef or senior kitchen role.
• Passion for great food and creativity in menu development.
• Strong leadership skills and ability to confidently run a service.
• Positive, can-do attitude with excellent communication skills.
• Organised, reliable, and solutions-focused.
• Enjoys mentoring and developing team members.
• Thrives in a fast-paced environment and takes ownership of outcomes.
• Excited by growth opportunities and being part of a developing hospitality business.

Responsibilities

• Support the Head Chef in the day-to-day management of kitchen operations.
• Lead kitchen services and oversee food production when required.
• Assist with menu development, specials, and seasonal offerings.
• Train and mentor junior chefs and kitchen staff.
• Ensure food quality, consistency, and presentation standards are maintained.
• Assist with ordering, stock management, and cost control.
• Maintain food safety and compliance requirements.
• Lead by example and contribute to a positive team environment.

Skills

Leadership

Menu development

Mentoring

Quality control

Job description

We're seeking an enthusiastic and driven Sous Chef to support our Head Chef in leading the kitchen team and delivering exceptional food across our café, restaurant, and function operations.

This role is ideal for someone who loves cooking, enjoys developing others, and is ready to take ownership of their area while contributing new ideas and energy to the business.

Key Responsibilities

Support the Head Chef in the day-to-day management of kitchen operations.

Lead kitchen services and oversee food production when required.

Assist with menu development, specials, and seasonal offerings.

Train and mentor junior chefs and kitchen staff.

Ensure food quality, consistency, and presentation standards are maintained.

Assist with ordering, stock management, and cost control.

Maintain food safety and compliance requirements.

Lead by example and contribute to a positive team environment.

About You

Qualified chef with previous experience in a Sous Chef or senior kitchen role.

Passion for great food and creativity in menu development.

Strong leadership skills and ability to confidently run a service.

Positive, can-do attitude with excellent communication skills.

Organised, reliable, and solutions-focused.

Enjoys mentoring and developing team members.

Thrives in a fast-paced environment and takes ownership of outcomes.

Excited by growth opportunities and being part of a developing hospitality business.

What We Offer

Opportunity to work closely with an experienced leadership team.

Input into menu development and food innovation.

Supportive and collaborative workplace culture.

Opportunity for career progression as the business grows.

Competitive salary package.