Sous Chef for Luxury Retirement & Aged Care Dining

Hyegrove Retirement Services Pty; Sydney; On-site; AUD 70,000 - 90,000; Full time

Job summary

Hyegrove Retirement Services Pty in Willoughby, NSW, is seeking a Sous Chef to lead and delivery high‑quality meals for luxury retirement living residents and a high‑care community. Work under the Head Chef to ensure nutritious, visually appealing dishes align with the organisation's wellness and hospitality standards.

The role requires 5–7 years culinary experience with supervisory exposure, plus a culinary diploma.

Qualifications

• 5–7 years in a professional kitchen with at least 2 years in a supervisory role.
• Experience in aged care, hospitality, or high-volume dining is highly desirable.
• Culinary school diploma or equivalent professional training.
• Knowledge of senior nutrition is a plus.
• Food Safety Supervisor Certificate (NSW) or equivalent; First Aid training advantageous.

Responsibilities

• Culinary execution: assist in preparing and presenting high‑quality dishes for dining areas and events.
• Menu development: collaborate with the Head Chef to design seasonal menus for diverse residents.
• Kitchen operations: supervise and train kitchen staff to maintain efficiency during service.
• Quality & compliance: uphold food safety and hygiene standards in line with Australian regulations and aged care standards.
• Inventory management: monitor stock, place orders with local suppliers, minimize waste.
• Team leadership: assist in scheduling staff and support Head Chef when required.
• Resident-centric care: deliver personalized dining experiences accommodating dietary restrictions.

Job description

Hyegrove Retirement Services Pty in Willoughby, NSW, is seeking a Sous Chef to lead and delivery high‑quality meals for luxury retirement living residents and a high‑care community. Work under the Head Chef to ensure nutritious, visually appealing dishes align with the organisation's wellness and hospitality standards.

The role requires 5–7 years culinary experience with supervisory exposure, plus a culinary diploma.