SOUS CHEF

The Venues Collection; The Rocks; Sur place; AUD 70 000 - 95 000; Plein temps

Avantages offerts par ce poste

Staff discounts

Training & development

Collaborative team culture

Résumé du poste

Harbourfront Seafood Restaurant, part of The Venues Collection in The Rocks, is seeking an experienced Sous Chef to join as a full-time leader in our kitchen. You will support the Head Chef, drive culinary excellence, and contribute to delivering memorable dining experiences for guests.

You will mentor junior staff, manage kitchen operations during service, and ensure compliance with food safety standards while maintaining high quality and consistency across menus.

Qualifications

• Minimum 5+ years' professional kitchen experience
• At least 1 year as a sous chef or senior chef de partie
• Strong culinary skills across techniques and cuisines
• In-depth knowledge of food safety & hygiene
• Proven leadership and team management abilities
• Experience managing kitchen operations during high-volume service
• Excellent communication and multitasking under pressure
• Passion for food quality and continuous improvement

Responsabilités

• Assisting the Head Chef in planning menus, managing food costs and maintaining recipe consistency
• Overseeing kitchen operations during service to ensure high standards
• Training, supervising and mentoring junior kitchen staff
• Managing food preparation, cooking and plating to spec
• Maintaining cleanliness and kitchen hygiene; ensuring food safety compliance
• Managing inventory, stock rotation and ordering of supplies
• Implementing and monitoring food safety procedures across the kitchen
• Stepping in to lead the kitchen when the Head Chef is absent
• Collaborating with front‑of‑house staff for seamless service delivery

Description du poste

We are seeking an experienced Sous Chef to join Harbourfront Seafood Restaurant part of The Venues Collection in The Rocks.

This is a full-time position offering an exciting opportunity to work within a dynamic hospitality environment. As Sous Chef, you will play a crucial leadership role in our kitchen operations, supporting the Head Chef and ensuring the delivery of exceptional culinary standards. This position is integral to maintaining our reputation for outstanding food quality and kitchen excellence, and you will be instrumental in creating memorable dining experiences for our guests.

Key responsibilities

Assisting the Head Chef in planning menus, managing food costs and maintaining recipe consistency

Overseeing kitchen operations during service, ensuring all dishes meet our high standards before they leave the kitchen

Training, supervising and mentoring junior kitchen staff members

Managing food preparation, cooking and plating of dishes to required specifications

Maintaining cleanliness and organisation of the kitchen, ensuring compliance with food safety and hygiene standards

Managing inventory, stock rotation and ordering of kitchen supplies as needed

Implementing and monitoring food safety procedures and standards across the kitchen

Stepping in to lead the kitchen when the Head Chef is absent

Collaborating with front-of-house staff to ensure seamless service delivery

What we're looking for

Minimum 5+ years' professional kitchen experience, with at least 1 year as a sous chef or senior chef de partie

Strong culinary skills with proficiency in a range of cooking techniques and cuisines

In-depth knowledge of food safety, health and hygiene regulations and best practices

Proven leadership and team management abilities with excellent communication skills

Experience managing kitchen operations during high-volume service periods

Strong organisational and time-management skills, with the ability to multitask under pressure

A passion for food quality and continuous improvement

Relevant culinary qualifications or certifications (e.g. Certificate III/IV in Commercial Cookery or equivalent)

Current food safety handling certification

Ability to work flexibly, including evenings, weekends and public holidays

What we offer

At Harbourfront seafood, we are committed to supporting our team members and creating a positive workplace. We offer competitive remuneration packages, opportunities for professional development and career progression within our hospitality venues. We recognise the hard work of our kitchen team and provide a supportive environment where culinary excellence is celebrated. We also offer staff discounts, training and development programmes, and a collaborative team culture where your contributions are valued. We encourage a healthy work-life balance and are committed to the wellbeing of all our employees.

About us

THE VENUES COLLECTION is a leading hospitality group operating premium venues across Sydney. We are passionate about delivering exceptional experiences through outstanding food, beverage and service. Our venues are renowned for their vibrant atmosphere, innovative menus and commitment to excellence. We pride ourselves on fostering a culture of creativity, professionalism and teamwork. With a focus on quality ingredients and culinary innovation, we attract discerning guests seeking memorable dining experiences. Joining THE VENUES COLLECTION means becoming part of a dynamic, forward-thinking hospitality group committed to setting industry standards.