Sous Chef: Bulk Meal Prep, Menu Innovation & Mentorship

Compass Group Pty Limited; Port Macquarie; Hybrid; AUD 82,000 - 100,000; Full time

Benefits offered by this job

Multiple salary packaging options

Learn new skills and progress yourCARE

Job summary

Compass Group Pty Limited’s Morrison Living unit in Port Macquarie is seeking a Sous Chef to oversee bulk meal production across multiple dining areas, ensuring top quality and consistent flavors with fresh, locally sourced ingredients.

The role requires a minimum Certificate III Commercial Cookery, Australian working rights, and a strong focus on HACCP and allergen safety. This is a permanent, full-time position with opportunities to mentor the team and contribute to menu development.

Qualifications

• Minimum Cert. III Commercial Cookery.
• Hold valid Australian working rights and a recent police check (or be willing to obtain one).
• Not an Employer Sponsorship Job Opportunity.
• Available for full-time work in Port Macquarie, Mid North Coast NSW.
• Experience with cooking healthy and nutritious food in bulk quantities.
• Strong understanding of allergen management and food safety.
• A passion for delivering fresh and flavorsome food.

Responsibilities

• Coordinate large batch preparation of food for multiple dining areas.
• Maintain HACCP and food safety compliance, allergen awareness, and OHS.
• Contribute to development of menu ideas using local fresh ingredients.
• Support the Head Chef with daily team check-ins and mentorship.
• Monitor and order stock and minimize food wastage.

Skills

Allergen awareness

Bulk cooking

Team mentorship

Food safety mindset

Education

Certificate III Commercial Cookery

Job description

Compass Group Pty Limited’s Morrison Living unit in Port Macquarie is seeking a Sous Chef to oversee bulk meal production across multiple dining areas, ensuring top quality and consistent flavors with fresh, locally sourced ingredients.

The role requires a minimum Certificate III Commercial Cookery, Australian working rights, and a strong focus on HACCP and allergen safety. This is a permanent, full-time position with opportunities to mentor the team and contribute to menu development.