Sous Chef: Creative Kitchen Lead & Events

22320601; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Staff discounts

Life with the Works

Training programs

Employee Assistance Program

Employee referral incentives

Global Marriott network

Job summary

Sheraton Sydney is seeking a Sous Chef to lead and coordinate daily kitchen operations in collaboration with the Head Chef, ensuring smooth service, high culinary standards, and a welcoming, team-first environment for colleagues and guests.

You will manage food production, set ups and timing for events, uphold HACCP and WHS compliance, contribute to menu development, mentor staff, and foster a culture of service excellence that aligns with Marriott's global standards.

Qualifications

• Trade qualification or Commercial Cookery qualification required.
• Demonstrated passion for the hospitality industry.
• Relevant experience in a similar role preferred.
• Valid working rights in Australia.
• Self-motivated with a can-do attitude.
• Energetic, ready to thrive in a fast-paced kitchen environment.

Responsibilities

• Lead and coordinate daily kitchen operations with Head Chef.
• Liaise with culinary team on production, set ups and event timings.
• Assist Head Chef to ensure quality, consistency and production of areas of responsibility.
• Maintain organisation to keep section clean and efficient during service.
• Ensure compliance with WHS, Hygiene and HACCP standards.
• Contribute to menu design and outlet concepts.

Skills

Leadership

Communication

HACCP knowledge

Fast-paced environment

Problem solving

Positive attitude

Education

Trade Industry Qualification

Commercial Cookery Qualification

Job description

Sheraton Sydney is seeking a Sous Chef to lead and coordinate daily kitchen operations in collaboration with the Head Chef, ensuring smooth service, high culinary standards, and a welcoming, team-first environment for colleagues and guests.

You will manage food production, set ups and timing for events, uphold HACCP and WHS compliance, contribute to menu development, mentor staff, and foster a culture of service excellence that aligns with Marriott's global standards.