Sous Chef

Catering Project; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Catering Project Education in Sydney is seeking an experienced Sous Chef to join our university student residential hall kitchen. Reporting to the Head Chef, this full‑time role leads a kitchen team in a fast‑paced, high‑volume environment.

You will ensure meals are prepared to recipes and menus, maintain HACCP and food safety standards, assist with stock control, ordering and rostering, and respond to feedback with corrective actions.

Qualifications

• Minimum 2 years' experience in a Sous Chef or similar senior kitchen role.
• Experience in high-volume catering, ideally within a university, residential college, boarding school, education or institutional dining environment.
• Strong interpersonal and communication skills with ability to influence stakeholders.
• Excellent organisational and time-management skills.
• Proactive, hands-on approach to kitchen operations and WHS compliance.

Responsibilities

• Support the Head Chef in the day-to-day management and operation of the kitchen.
• Oversee food preparation, production and service to ensure meals are delivered on time and to a consistently high standard.
• Lead and supervise the kitchen team during food preparation and service periods.
• Ensure all food is prepared in accordance with approved recipes, menus, SOPs and food safety requirements.
• Assist with stock control, ordering, receiving and storage of food and kitchen supplies.
• Manage and maintain HACCP procedures, food safety checks and kitchen hygiene standards.
• Ensure compliance with all relevant Food Safety and WHS requirements.
• Assist with rostering and labour planning to ensure appropriate staffing levels across meal services.
• Respond professionally to student and client feedback and assist with implementing appropriate corrective actions.
• Maintain a positive, respectful and safe working environment within the kitchen.
• Assist the Head Chef with general administration and operational tasks as required.

Skills

Sous Chef experience

High-volume catering

Leadership

Food safety HACCP

Staff Rostering

Communication

Job description

The Catering Project Education is seeking an experienced and motivated Sous Chef to join our kitchen team in a university student residential hall and dining environment.

Reporting to the Head Chef, this is a full-time position working in a busy, fast-paced and team-oriented kitchen providing nutritious, high-quality meals for university students.

This is an excellent opportunity for a passionate Sous Chef who enjoys working in a high-volume environment, leading a kitchen team and maintaining consistently high standards of food quality, presentation, food safety and service.

Duties include, but are not limited to:

• Support the Head Chef in the day-to-day management and operation of the kitchen.
• Oversee food preparation, production and service to ensure meals are delivered on time and to a consistently high standard.
• Lead and supervise the kitchen team during food preparation and service periods.
• Ensure all food is prepared in accordance with approved recipes, menus, SOPs and food safety requirements.
• Assist with stock control, ordering, receiving and storage of food and kitchen supplies.
• Manage and maintain HACCP procedures, food safety checks and kitchen hygiene standards.
• Ensure compliance with all relevant Food Safety and WHS requirements.
• Assist with rostering and labour planning to ensure appropriate staffing levels across meal services.
• Respond professionally to student and client feedback and assist with implementing appropriate corrective actions.
• Maintain a positive, respectful and safe working environment within the kitchen.
• Assist the Head Chef with general administration and operational tasks as required.
• Minimum 2 years' experience in a Sous Chef or similar senior kitchen role.
• Experience in high-volume catering, ideally within a university, residential college, boarding school, education or institutional dining environment.
• Strong interpersonal and communication skills and ability to influence key stakeholders.
• Excellent organisational and time-management skills.
• Experience with high-volume food preparation and service.
• Strong knowledge of food safety, hygiene and HACCP requirements.
• Experience with stock control, ordering and inventory management.
• Ability to work effectively under pressure and meet service deadlines.
• A proactive, hands-on approach to kitchen operations.
• Strong understanding of WHS requirements and a commitment to maintaining a safe workplace.